Creamy Taco Salad

5 from 1 vote

This Creamy Taco Salad is the ultimate fun party meal for game day. It's simple, perfect for a crowd, and oh so delicious!

Prep Time15

Cook Time10

Servings:

4 10 inch flour tortillas
Olive Oil divided
1 lb lean ground beef
1 1 ounce packet taco seasoning
1 8 ounce can tomato sauce
2 large romaine hearts chopped/shredded (or 1 large head iceberg lettuce)
1 16 ounce can black beans
2 2 1/4 ounce can sliced black olives
1 cup shredded Mexican blend cheese
1 large red onion diced
1/4 cup fresh cilantro chopped
1 (4 ounce) can green chiles drained
1 pint grape tomatoes chopped
1/2 package 5 ounceNacho chips (such as doritos
1/2 cup thin salsa
3/4 cup creamy dressing you can use ranch, thousand island, avocado lime, whatever you love!

Preheat oven to 425. Brush or spray both sides of each tortilla with 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.
In a dutch oven over medium heat, heat 1 tbsp olive oil and add beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it's your desired consistency. Drain excess sauce.
In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, chiles, cilantro, tomatoes, and chips. Toss to combine.
In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.
Enjoy!