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4.95 from 34 votes

Taco Salad Dressing Recipe

Our homemade taco salad dressing mixes a few ingredients in minutes making it a go-to, family friendly dressing for drizzling or dipping.
Prep Time5 minutes
Total Time5 minutes
Course: Dressing, Salad
Cuisine: American, Mexican
Servings: 8
Author: Kristyn Merkley

Ingredients

  • ½ cup sour cream
  • ¼ cup ranch dressing
  • ½ cup salsa
  • ¼ teaspoon chili powder

Instructions

  • Make dressing by combining sour cream, dressing, salsa and chili powder in a small bowl. Mix until well combined and refrigerate until ready to serve.

Video

Notes

Recipe Tips.
  • Use a thick salsa for a clingy dressing, or a restaurant-style salsa for a looser drizzle.
  • Make it your way. Add lime juice for brightness, cayenne for heat, or a spoon of Greek yogurt for extra tang.
  • Serving ideas. Drizzle on taco salad, burrito bowls, quesadillas, nachos, flautas, or even burgers.
  • When I have a large gathering, I like to have a taco bar and set out all the different toppings for people to make their perfect salads.
    • Base. Browned and seasoned ground beef, ground turkey, or ground chicken
    • Toppings. lettuce, onion, cilantro, bell peppers, avocado, corn, tomato, black olives, black beans, shredded cheddar cheese, Guacamole, Pico de Gallo,
    • Serve with Tortilla Chips or strips, Fritos, Doritos
Make ahead of time. Make the dressing a day or two ahead so it has time to sit in the fridge, letting the flavors blend. Give it a good shake before pouring. 
Store in a glass jar or any airtight container, and refrigerate for 1-2 weeks.

Nutrition

Calories: 66kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 180mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg