This creamy taco salad is loaded with seasoned ground beef, crisp lettuce, beans, olives, tomatoes, cheese, and crunchy tortilla pieces, all tossed with a creamy salsa dressing. It is fresh, hearty, and easy enough for a casual weeknight dinner, but still fun enough to serve when you want something a little more exciting than a basic salad.
The homemade baked tortilla bowls make it feel extra special, but you can also serve everything in a large salad bowl if you want to keep it simple.
Ingredients
- 4 flour tortillas
- 2 tablespoons extra virgin olive oil, divided
- 1 lb ground beef
- 1 packet taco seasoning
- 8 oz tomato sauce
- 1 large head iceberg lettuce, chopped
- 1 can black beans, drained and rinsed
- 2 cans sliced black olives, drained
- 1 cup shredded Mexican blend cheese
- 1 large red onion, diced
- 1/4 cup fresh cilantro, chopped
- 4 oz canned green chiles, drained
- 1 pint grape tomatoes, chopped
- 5 oz tortilla chips or nacho chips, slightly crushed
- 1/2 cup salsa
- 1 cup creamy dressing
Instructions
- Preheat the oven to 420°F.
- Make the tortilla bowls.
Brush both sides of the tortillas lightly with olive oil, or spray them with oil. Press each tortilla into an oven-safe bowl or drape them over the back of a muffin tin or similar oven-safe form to create a bowl shape. Bake for 10 to 15 minutes, or until crisp and lightly golden. Remove and let them cool completely. - Cook the beef.
Heat 1 tablespoon olive oil in a Dutch oven or large skillet over medium heat. Add the ground beef and cook, breaking it up as it browns. - Season the meat.
Stir in the taco seasoning and tomato sauce. Cook for a few more minutes until the beef is fully cooked and the mixture thickens slightly. If it looks too saucy, let it simmer a little longer or drain off any extra liquid. - Prepare the salad base.
In a large bowl, combine the chopped lettuce, black beans, black olives, shredded cheese, red onion, cilantro, green chiles, tomatoes, and crushed tortilla chips. - Make the dressing.
In a small bowl, stir together the salsa and creamy dressing until smooth. - Assemble the salad.
Add the seasoned beef to the salad mixture, then pour the dressing over the top. Toss gently until everything is evenly coated. - Serve.
Spoon the salad into the cooled tortilla bowls, or serve it straight from the bowl.
Notes
- You can use ranch dressing, sour cream-based dressing, or a creamy salsa dressing here.
- If you want the salad extra crunchy, add the chips right before serving.
- For a milder version, use less salsa or choose a mild taco seasoning.
- The tortilla bowls are optional, but they make the salad look more fun and more complete.
