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Taco Salad Recipe With Dressing

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Taco Salad With Dressing

Taco Salad With Dressing

Photo and Recipe: Diana Rattray
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 dressing is delicious on this salad, but feel free to use ranch dressing or your favorite combination.

Yield: Serves 6

Ingredients:

  • ***Corn Chips***
  • 6 corn tortillas
  • nonstick cooking spray
  • salt, to taste
  • ***Taco Beef Mixture***
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 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 shredded or torn lettuce
  • 1 cup shredded Cheddar or Cheddar Jack blend of cheeses
  • 2 large tomatoes, diced
  • 1 can (about 2 1/2 ounces) ripe olives, drained
  • 1/2 cup sliced green onions
  • *** 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
  • several cilantro leaves, optional
  • salt, to taste

Preparation:

Corn Chips:
Heat oven to 400°. Cut each corn tortilla into 6 wedges. Lightly spray a large baking sheet with nonstick cooking or baking spray. Arrange the tortilla wedges on the baking sheet in a single layer. Sprinkle lightly with salt. Bake for about 7 minutes, turning about halfway through the baking time. Remove and let cool.

Taco Beef Mixture:
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, stirring frequently, for 8 to 10 minutes.

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.

Dressing:
In a blender or immersion blender container, combine the sour cream, mayonnaise, lime juice, cumin, chili powder, salsa, and cilantro. Process until smooth and well blended. Add salt, to taste.

Serves 6 as a main dish salad.

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