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Loaded Taco Chopped Salad with Creamy Cilantro Lime

The Ultimate Fresh Fiesta: Loaded Taco Chopped Salad with Creamy Cilantro Lime Dressing

  • Author: David Andersson
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

The essence of the Loaded Taco Chopped Salad lies in its commitment to translating the layers of a perfect taco into a salad format. This means it must be more than just lettuce and a few toppings; it needs complexity, texture, and a powerful flavor punch.

Ingredients

Scale

Gingersnap Crust

  • 2 cups gingersnap cookie crumbs

  • 6 tbsp unsalted butter, melted

  • 2 tbsp brown sugar

Eggnog Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened

  • ¾ cup granulated sugar

  • 3 large eggs, room temperature

  • 1 cup eggnog

  • 1 tsp vanilla extract

  • 1 tsp ground nutmeg

  • ½ tsp ground cinnamon

  • ¼ tsp salt

Rum Caramel Sauce

  • 1 cup granulated sugar

  • 6 tbsp unsalted butter, room temperature

  • ½ cup heavy cream, warm

  • 1–2 tbsp dark rum (to taste)

  • Pinch of salt

Instructions

1. Make the Crust

  1. Preheat oven to 325°F (165°C).

  2. Mix gingersnap crumbs, melted butter, and brown sugar.

  3. Press firmly into the bottom of a greased 9-inch springform pan.

  4. Bake 10 minutes, then cool slightly.

2. Make the Cheesecake Filling

  1. Beat cream cheese and sugar until smooth and fluffy.

  2. Add eggs one at a time, mixing on low speed.

  3. Mix in eggnog, vanilla, nutmeg, cinnamon, and salt until just combined.

  4. Pour filling over crust and smooth the top.

3. Bake the Cheesecake

  1. Place springform pan on a baking sheet.

  2. Bake 60–70 minutes, until edges are set and center slightly jiggles.

  3. Turn oven off, crack door, and let cheesecake rest 1 hour.

  4. Chill at least 4 hours or overnight.

4. Make the Rum Caramel Sauce

  1. Heat sugar in a saucepan over medium heat until melted and amber.

  2. Carefully whisk in butter, then heavy cream.

  3. Remove from heat; stir in rum and salt.

  4. Cool slightly (sauce thickens as it cools).

5. Serve

  • Slice chilled cheesecake.

  • Drizzle with warm rum caramel sauce.

  • Optional garnish: whipped cream, nutmeg, or candied pecans.

Notes

This Loaded Taco Chopped Salad with Creamy Cilantro Lime is fresh and customizable—add black beans, corn, or grilled chicken for extra protein, sprinkle with crushed tortilla chips for crunch, or drizzle extra dressing for a more indulgent flavor. Perfect for quick lunches or light dinners.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (for any cooked proteins)
  • Category: Salad
  • Method: Chopped
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 bowl
  • Calories: ~360 kcal

Keywords: Taco Salad Recipe, Creamy Cilantro Lime Dressing, Homemade Chopped Taco Salad, Easy Taco Bowl

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Find it online: https://recipesmaria.com/loaded-taco-chopped-salad-with-cilantro-lime-dressing/