Taco Salad With Sour Cream Dressing

Taco Salad With Dressing
Taco Salad With Dressing.

The Spruce / Diana Rattray

  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 6 servings

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:
  • 6 corn tortillas
  • nonstick cooking spray
  • Dash salt (or to taste)
  • 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 package (about 1 1/4 ounces) taco seasoning mix
  • 1 can (16 ounces) 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 (about 2 1/2 ounces) 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
  • Optional: 1/4 cup cilantro leaves
  • 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!