Creamy Taco Salad
This Creamy Taco Salad is the ultimate fun party meal for game day. It's simple, perfect for a crowd, and oh so delicious!
Foto: The Recipe CriticIngredients
- 4 (10-inch) flour tortillas
- 1 tablespoon olive oil
- 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
- ½ cup salsa
- ¾ cup creamy ranch dressing
Steps
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.
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.
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!
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