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An overhead image of a large bowl filled with a venison taco salad and all the veggies and toppings that go on it. Garnished with lime wedges.
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Ground Venison Taco Salad (Great for Leftovers)

This Ground Venison Taco Salad is a great way to use up leftover deer taco meat. A bed of crispy romaine gets topped with your favorite seasonal veggies and drizzled with a cilantro lime ranch that’s equal parts zesty and zippy. Don’t forget the crushed tortilla chips on top for extra crunch!
Prep Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Keyword: Ground Venison Recipe, Taco Salad, Venison Tacos
Servings: 1 serving
Calories: 860kcal
Author: Amanda Gajdosik

Equipment

  • Blender or Food Processor

Ingredients

For the cilantro lime ranch:

  • 1 cup Ranch dressing
  • 1 cup Cilantro leaves, loosely packed
  • 1 Lime, zested and juiced
  • 1 Jalapeño

For the venison taco salad:

  • 1 cup Venison taco meat, warmed from leftover or made fresh
  • 4 cups Shredded romaine lettuce
  • ½ cup Fresh corn kernels, for serving
  • ½ cup Cherry tomato halves, for serving
  • ½ cup Diced bell peppers, for serving
  • ½ cup Sliced radishes, for serving
  • Avocado, for serving
  • ¼ cup Cotija cheese, for serving
  • ½ cup crushed tortilla chips, for serving

Instructions

For the cilantro lime ranch:

  • In the bowl of a food processor or blender (I like to use a Nutribullet), combine 1 cup ranch dressing, 1 cup loosely packed cilantro leaves, the zest and juice of 1 lime, and 1 jalapeño (seeds and ribs removed for less spice). Blend until smooth and set aside.

For the venison taco salad:

  • Reheat your taco meat or prepare from scratch using your favorite packet of taco seasoning (I love using leftover taco meat from previous meals).
  • Add the romaine to a large bowl or deep plate. Top with the prepared taco meat, and your choice of vegetables such as corn, tomatoes, bell peppers, radishes, and avocado. Add cotija cheese (or another kind) and crushed tortilla chips.
  • Drizzle with the cilantro lime ranch before serving. Store any remaining dressing for up to five days.

Notes

  • Nutrition facts calculated without the addition of salad dressing (as people will use a different amount)

Nutrition

Serving: 1salad | Calories: 860kcal | Carbohydrates: 70g | Protein: 65g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 213mg | Sodium: 845mg | Potassium: 1985mg | Fiber: 12g | Sugar: 13g | Vitamin A: 19371IU | Vitamin C: 133mg | Calcium: 362mg | Iron: 11mg