Taco Salad with Salsa Cream Cheese Dressing

Yield: 4 to 6 servings

Ingredients

Dressing

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

Salad

• 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

Instructions

Dressing

1. 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.

Salad

1. Brown ground beef with chili powder, cumin and salt; stir and break up meat as it cooks. Set aside to cool.
2. Combine lettuce, onion and beans in a large bowl. Stir in enough dressing to lightly coat lettuce. Divide lettuce mixture into individual bowls.
3. Top with browned meat, tomatoes, olives and corn chips. Top with a dollop of the remaining dressing.
4. Serve with additional dressing available as desired.

Attribution

Recipe and photo used with permission from: Challenge Dairy