Southwestern Cobb Salad
This colorful Cobb Salad gets a southwestern twist with the addition of seasoned ground beef and a smoky chipotle buttermilk dressing.
Servings 4 -6
Ingredients
For the Chipotle Buttermilk Dressing:
- ½ cup buttermilk
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp fresh lime juice
- 1 clove garlic minced
- 1 chipotle pepper in adobo finely chopped
- 1 tsp adobo sauce optional, for more heat
- 1 tsp sugar
- Salt and pepper to taste
For the salad:
- 1 tbsp olive oil
- 1 lb ground beef
- 3 tbsps taco seasoning mix
- 3-4 large heads of romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 ripe avocado seeded and diced
- 4 hard-boiled eggs diced
- ½ cup shredded Mexican-blend cheese
Instructions
- Whisk dressing ingredients together until well combined. If the dressing is too thick, add water one teaspoon at a time until the right consistency is reached. Season with salt and pepper to taste, and set aside.
- In a large skillet over medium-high heat, heat oil and cook ground beef until it is browned and crumbled, 7 to 10 minutes. Drain and discard any excess grease.
- Return ground beef to skillet. Stir in taco seasoning plus ¼ cup water, and simmer for an additional 5 minutes or until the liquid is reduced. Set aside to cool slightly.
- Arrange romaine lettuce, cherry tomatoes, avocado, eggs, cheese, and seasoned ground beef on a platter. Add dressing and toss gently. Serve immediately.
Notes
* To lighten this up a bit, you can use ground chicken or turkey and reduced fat buttermilk and sour cream in the dressing.
