Taco Salad With Sour Cream Dressing

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/30/21
Taco Salad With Dressing
Taco Salad With Dressing

The Spruce / Diana Rattray
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 6 servings
Yield: 6 salads
Nutrition Facts (per serving)
629 Calories
38g Fat
39g Carbs
34g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 629
% Daily Value*
Total Fat 38g 49%
Saturated Fat 14g 71%
Cholesterol 111mg 37%
Sodium 1427mg 62%
Total Carbohydrate 39g 14%
Dietary Fiber 9g 34%
Total Sugars 8g
Protein 34g
Vitamin C 29mg 144%
Calcium 304mg 23%
Iron 6mg 32%
Potassium 1235mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious loaded taco salad is made with a little chunky salsa, ground beef, and refried beans. Garnish this tasty, hearty salad with fresh chopped tomatoes and sliced green onions.

The Southwest-style dressing is delicious on this salad, but feel free to use ranch dressing or your favorite combination.

Ingredients

For the Corn Chips:

For the Taco Beef Mixture:

  • 1 tablespoon olive oil

  • 1 pound ground beef

  • 1/2 cup onion, chopped

  • 1/2 cup green bell pepper, chopped

  • 1 clove garlic, pressed

  • 1 (1 1/4-ounce) package taco seasoning mix

  • 1 (16-ounce) can refried beans

  • 1/2 cup chunky salsa

  • 8 to 10 cups lettuce, sliced or shredded

  • 1 cup shredded cheddar cheese, or cheddar Jack blend of cheeses

  • 2 large tomatoes, diced

  • 1 (2 1/2-ounce) can ripe olives, drained

  • 1/2 cup green onions, sliced

For the Dressing:

  • 8 ounces sour cream

  • 3 tablespoons mayonnaise

  • 2 teaspoons lime juice

  • 1/4 teaspoon cumin

  • 1/2 teaspoon chili powder

  • 1/2 cup chunky salsa

  • 1/4 cup cilantro leaves, optional

  • Dash salt, or to taste

Steps to Make It

Prepare the Corn Chips

  1. Gather the ingredients.

  2. Preheat oven to 400 F. Cut each corn tortilla into 6 wedges.

  3. Lightly spray a large baking sheet with nonstick cooking or baking spray.

  4. Arrange the tortilla wedges on the baking sheet in a single layer. Sprinkle lightly with salt.

  5. Bake for about 7 minutes, turning about halfway through the baking time.

  6. Remove and let cool.

Make the Taco Beef Mixture

  1. Gather the ingredients.

  2. In a large skillet, heat the olive oil over medium heat. Add the ground beef, onion, and bell pepper. Saute until beef is no longer pink and the vegetables are tender. Drain off excess fats. Add garlic and taco seasoning to the skillet and cook, stirring, for 1 minute longer. Stir in the refried beans and salsa. Bring to a simmer and simmer, frequently stirring, for 8 to 10 minutes.

  3. Arrange lettuce on 6 plates and top with a scoop of the beef mixture. Arrange the corn chips around the salad and sprinkle with shredded cheese, diced tomatoes, sliced ripe olives, and green onions.

Make the Dressing

  1. Gather the ingredients.

  2. In a blender or in a bowl with an immersion blender, combine the sour cream, mayonnaise, lime juice, cumin, chili powder, salsa, and cilantro.

  3. Process until smooth and well blended. Add salt, to taste.

  4. Put the dressing on the taco salad. Then serve and enjoy.