Taco Salad

4.3 from 11 reviews


  • 2 heads Romaine Lettuce, cut into pieces
  • 1 cup cherry tomatoes, cut in half
  • 1 cup con kernels
  • 1 cup grated cheddar cheese
  • 1 avocado, peeled and sliced
  • 1 cup sliced black olives (I used Don Elena)
  • 111/2 cup leftover beef taco
  • 1 cup Ritz Toasted Corn Chips for Serving
  • lime wedges
  • dressing of choice, OR

Creamy Garlic Dressing

  • 1 cup sour cream
  • 6 cloves garlic chopped finely
  • ½ cup shredded cheddar cheese
  • 2 tbsp lemon juice or calamansi juice
  • salt and pepper to taste


  1. Make the Garlic Dressing: combine all ingredients and mix well. Taste and adjust salt & pepper then place into the refrigerator to let the flavors marry.
  2. Layer lettuce on your serving plate and then assemble all the other ingredients on top.
  3. You can serve the dressing drizzled on top of the salad or separately.
  4. Have some more Ritz Toasted Corn Chips on the side, you’re gonna need it.