Creamy Taco Salad Recipe

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

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.

Ingredients :

• 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 (2¼ ounce) can sliced black olives
• 1 cup shredded Mexican blend cheese
• 1 large red onion, diced
• ¼ cup fresh cilantro, chopped
• 1 (4 ounce) can green chiles, drained
• 1 pint grape tomatoes, chopped
• ½ package (5 ounces) Nacho chips (such as doritos)
• ½ cup thin salsa
• ¾ cup creamy dressing (you can use ranch, thousand island, avocado lime, whatever you love!)

Instructions :

1. Preheat oven to 425F. 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.
2. 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.
3. In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, tomatoes, and chips. Toss to combine.
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