One of the first restaurants I ate at after moving to Oklahoma City in 2012 was Texadelphia.
There was once a few different locations of Texadelphia in OKC, but now there is only one left in Bricktown.
That’s the one I went to when I first moved here.
Texadelphia is a Philly cheesesteak place with a Texas/Tex-Mex twang to it. They have the BEST chicken Philly cheesesteak sandwiches, but they also have things like a burger drowning in queso and jalapeno beef sandwiches.
One of the best things there, though, is free: their salsa ranch. If you get a basket of chips and salsa, swing by the condiment bar and fill up a little cup of the salsa ranch. It’s absolutely fantastic.
This core memory was sparked the other day when I opened up my pantry to see what ingredients I had to make a salad. I spotted my salsa sitting next to a packet of ranch and knew I had to try and make Texadelphia’s salsa ranch.
It paired perfectly with this taco seasoned-turkey and pinto bean salad.
Turkey & Pinto Bean Salad with Salsa Ranch
A spicy, taco-seasoned-turkey salad with pinto beans, cheese, peppers and a zesty salsa ranch dressing.
- In a large skillet, heat oil over medium high heat. Add turkey and cook, crumbling with a spoon, until browned. Stir in taco seasoning, tomatoes, and pinto beans. Cook over medium low heat for 4-5 minutes or until beans are cooked through.
- Make the dressing: in a small bowl, whisk together the mayonnaise, buttermilk, salsa, and ranch dressing mix. Refrigerate until ready to serve.
- Make the salad: top chopped romaine with cheese, bell peppers, turkey mix and salsa ranch dressing.
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