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This Creamy Taco Salad is the ultimate fun party meal for game day. It’s simple, perfect for a crowd, and oh so delicious!
Hi all! It’s Becky from The Cookie Rookie back with another fun and easy (SUPER EASY) recipe! I’m a new mom, so at our house we are all about making meals as simple as possible. That being said, every Sunday is still filled with football, and that means good food is a must. Nachos, wings, and all the fixins can be nice, but sometimes I crave a hearty salad instead. I’m not claiming this Creamy Taco Salad is healthy by any means, but it does have a lighter feel than your typical game day eats. It’s a fresh take on a classic recipe, and I hope you love it as much as we do!
The key to making this fun and easy recipe unique is mixing thin salsa with your favorite creamy dressing. The result is Tex Mex perfection. The ultimate dressing to set your Taco Salad apart. Whether you’re watching football with a crowd or just home with your family and need something fast, this is sure to please.
Enjoy!
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Creamy Taco Salad
Ingredients
Tortilla bowls
- 4 (10-inch) flour tortillas
- 1 tablespoon olive oil
Salad
- 1 pound lean ground beef
- 1 (1-ounce) packet taco seasoning
- 1 (8-ounce) can tomato sauce
- 2 large chopped romaine hearts
- 1 (16-ounce) can black beans
- 2 (2.25-ounce) can sliced black olives
- 1 cup shredded Mexican blend cheese
- 1 diced large red onion
- ¼ cup chopped fresh cilantro
- 1 (4-ounce) can drained green chiles
- 1 pint chopped grape tomatoes
- ½ (5-ounce) package nacho chips
Dressing
- ½ cup salsa
- ¾ cup creamy ranch dressing
Instructions
To make the tortilla bowls
- Preheat oven to 425 degrees Fahrenheit. Brush or spray both sides of each 4 (10-inch) flour tortillas with 1 tablespoon olive oil. Place torillas inside oven safe bowls to create the shape you desire.
- Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.
To make the salad
- In a medium sized skillet over medium heat add 1 pound lean ground beef. Cook and crumble 3-4 minutes until it is brown and cooked through. Add 1 (1-ounce) packet taco seasoning and 1 (8-ounce) can tomato sauce and allow to cook down until it's your desired consistency. Drain excess sauce.
- In a large bowl mix together 2 large chopped romaine hearts, ground beef, 1 (16-ounce) can black beans, 2 (2.25-ounce) can sliced black olives, 1 cup shredded Mexican blend cheese, 1 diced large red onion, ¼ cup chopped fresh cilantro,1 (4-ounce) can drained green chiles, 1 pint chopped grape tomatoes, and ½ (5-ounce) package nacho chips . Toss to combine.
To make the dressing
- In a small container stir together the ½ cup salsa and ¾ cup creamy ranch dressing. Pour over the salad and toss to coat. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We had this for dinner tonight, it was delicious! Thank you for this great recipe! Oh, I did leave out the cilantro and green chilies because we don’t care for them.
a very nice salad, I make one with similar ingredients that I like, but it can be dry, it’s definitely not creamy, so like the cream-iness here, thank you