Taco Salad with Salsa Cream Cheese Dressing

Taco Salad

Yield: 4 to 6 servings



  • 1 (8 ounce) package Challenge Cream Cheese
  • 1/2 cup water
  • 2 tablespoons white vinegar
  • 1/4 cup prepared salsa


  • 1 pound lean ground beef
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 8 cups Romaine lettuce, chopped
  • 1/3 cup green onions, chopped
  • 1 (15 ounce) can pinto beans, drained
  • 1 (2.25 ounce) can sliced ripe black olives, drained
  • 1 cup grape or cherry tomatoes, halved
  • 2 cups corn chips, broken to into about 3/4 inch pieces


  1. Dressing: Place cream cheese, water and vinegar in a blender jar and pulse until well blended.
  2. Add prepared salsa and pulse until desired smoothness. Set aside.
  3. Salad: Brown ground beef with chili powder, cumin and salt; stir and break up meat as it cooks. Set aside to cool.
  4. Combine lettuce, onion and beans in a large bowl. Stir in enough dressing to lightly coat lettuce. Divide lettuce mixture into individual bowls.
  5. Top with browned meat, tomatoes, olives and corn chips. Top with a dollop of the remaining dressing.
  6. Serve with additional dressing available as desired.

Recipe and photo used with permission from: Challenge Dairy