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

Creamy Taco Salad with a cut avocado and bean dip. - 1

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!

Creamy Taco Salad with bean dip in the background. - 2 Creamy Taco Salad with bean dip in the background. - 3 Creamy Taco Salad with refried beans being drizzled over the top. There is a fresh cut avocado in the forefront and a jar of refried beans in the background. - 4 Creamy Taco Salad with refried beans being drizzled over the top. There is a fresh cut avocado in the forefront and a jar of refried beans in the background. - 5

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.

Close up of Creamy Taco Salad in a decorative wooded bowl. - 6 Close up of Creamy Taco Salad in a decorative wooded bowl. - 7

Enjoy!

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Ingredients1x2x3x

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.

Additional Info

Creamy Taco Salad - 8

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

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Creamy Taco Salad https://therecipecritic.com/creamy-taco-salad/