How To Make Creamy Taco Salad
When you have to keep a crowd fed and happy, this creamy taco salad with its combo of beans, beef, tomatoes, and cheese might just come in handy.
Serves:
Ingredients
- 4flour tortillas,10-inch
- olive oil,divided
- 1lblean ground beef
- 1oztaco seasoning,(1 packet)
- 8oztomato sauce,(1 can)
- 2large romaine hearts,chopped or shredded, or 1 large head iceberg lettuce
- 16ozblack beans,(1 can)
- 2¼ozblack olives,(2 cans) sliced
- 1cupMexican blend cheese,shredded
- 1large red onion,diced
- ¼cupfresh cilantro,chopped
- 4ozgreen chilies,(1 can) drained
- 2cupsgrape tomatoes,chopped
- 5oznacho chips,(½ package) such as Doritos
- ½cupthin salsa
- ¾cupcreamy dressing
Instructions
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Preheat oven to 425 degrees F. 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 to 15 minutes until crisp. Remove from oven and let cool completely. Set aside.
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In a dutch oven over medium heat, heat 1 tablespoon olive oil and add beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it reaches desired consistency. Drain excess sauce.
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In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, tomatoes, and chips. Toss to combine.
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In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.
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Enjoy!
Nutrition
- Calories: 1314.99kcal
- Fat: 57.85g
- Saturated Fat: 17.88g
- Trans Fat: 1.34g
- Monounsaturated Fat: 28.33g
- Polyunsaturated Fat: 5.49g
- Carbohydrates: 141.44g
- Fiber: 28.65g
- Sugar: 14.68g
- Protein: 62.32g
- Cholesterol: 108.18mg
- Sodium: 1821.68mg
- Calcium: 578.03mg
- Potassium: 3190.00mg
- Iron: 14.89mg
- Vitamin A: 819.42µg
- Vitamin C: 95.09mg
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