Ranch Taco Salads (Edit recipe)

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Love me a loaded salad y'all, and this time we're doing Tex-Mex. Seasoned & roasted corn, spicy, seasoned Impossible crumble, Ranch, aged cheddar, and loads of fresh garnishes.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

19

Serves: 2

Ingredients

2 whole Lettuce, Romaine, cut into shreds, washed & dried
1 whole Corn, fresh cob corn + butter, lime, Tajin, salt. (See Recipe)
0.5 whole Red Onion, thinly sliced
2 whole Green Onion (Scallion), diagonally sliced
0.25 cup Cilantro, approximate. I had two good handfuls for garnish
1 whole Jalapeño Pepper, sliced
1 whole Ranch Dressing
1 whole Chipotle Ranch - SideDish, See Notes

Impossible Crumble

2 Tbsp Extra Virgin Olive Oil
1 whole Yellow Onion, diced
2 cloves Garlic, crushed & minced
170 grams Plant-Based Ground Beef - Impossible, 1/2 a full package
0.5 tsp Tex Mex Seasoning
.5 tsp Chipotle Powder
.5 tsp Kashmiri Chili Powder
.5 tsp Chili Powder, Mexican Chili Powder
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Time things out so that the corn and meat mixture finish around the same time. We don't want them scalding hot when we assemble the salads.
Preheat your oven to 400 F. Husk your corn and remove all of the silk as best you can. Lay 2 tablespoons butter on a piece of tinfoil and nestle the corn into that. Top with another tablespoon or two and wrap the corn up until sealed. Place the cob on a parchment lined baking sheet. Once the oven is preheated, bake for 25 - 30 minutes. Remove and open the foil. Carefully strip the corn from the cob into a small mixing bowl. Give a squeeze of lime, pinch of salt, and some Tajin, toss until coated.
As the corn bakes, get the rest of your salad ingredients prepared for assembly.
With about 15 minutes remaining, begin the meaty topping. Start heating the EVOO in a non-stick skillet set to about medium. Add the onion, garlic, and a good pinch of both salt & pep. Stir and cook for a couple of minutes. Whisk together your spices and sprinkle in half the blend. Stir and continue to cook another 6 - 7 minutes until the onions are mostly soft. Drop in the Impossible beef, breaking it up into crumbles as it browns in the skillet. After a couple minutes, stir in the remaining spice blend and a good pinch of salt. Add a splash of water and let the meat mixture cook another few minutes until crumbled and browned. Taste and adjust salt if needed. Turn off the heat and remove the pan from the burner.
ASSEMBLY - Add your romaine and red onions to a large mixing bowl. Dress with as much Ranch as you like, toss, and split between two dinner plates. Next, divide the spiced meat between both plates followed by the seasoned corn. Sprinkle the cheddar on both salads followed by a drizzle of the Chipotle Ranch / Mayo. Garnish with fresh cilantro, sliced jalapenos, and the green onions. Serve & ENJOY!

Notes

I used the two different dressing because I happened to have them both. If you only have Ranch, don't spend extra money on a second dressing. You could always top the salad with a drizzle of chipotle mayo instead!
A couple garnishes I didn't have but wish I did? Avocado and crispy tortilla strips / chips. Add them if you have them!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	531
Fat:	36 g
Carbohydrates:	32 g
Protein:	20 g
Cholesterol:	13 g
Sodium:	947 mg
Fiber:	13 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.