Taco Salad with Salsa Cream Cheese Dressing






  • 1 package (8 oz) Challenge Cream Cheese
  • ½ cup water
  • 2 Tablespoons white vinegar
  • ¼ cup prepared salsa


  • 1 pound lean ground beef
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 8 cups Romaine lettuce, chopped
  • ⅓ cup green onions, chopped
  • 1 can (15 oz) pinto beans, drained
  • 1 can (2.25 oz) sliced ripe black olives, drained
  • 1 cup grape or cherry tomatoes, halved
  • 2 cups corn chips broken to into about ¾-inch pieces


  • 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.


  • 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 out lettuce mixture into individual bowls.
  • 3
    Top with browned meat, tomatoes, olives and corn chips. Top with a dollop of the remaining dressing. Serve with additional dressing available as desired.