30-Minute Cheesy Fiesta Taco Salad

30-Minute Cheesy Fiesta Taco Salad

Do you ever have a craving for something but it's just not enough to be a satifing dinner?
Thats what happened to me  in this case. I wanted a taco salad but I wanted something that tasted more like a real meal.
Needless to say I went in search of more sastifing taco salad. After reworking the recipe this is what I came up and found it a great dinner with a great Mexican taste.
Here is what I made:

30-Minute Cheesy Fiesta Taco Salad

INGREDIENTS:

4 oz cream cheese, softened
4 oz sour cream
8 oz shredded Mexican cheese blend (divided)
1/2 lb 93% extra lean ground beef
1 Tbsp Chipotle/taco seasoning or Franks Red Hot
4 tsp kosher salt
1/4 cup shredded lettuce
1 Roma tomatoe
1/2 (2.25-oz) can sliced black olives
Chips

DIRECTIONS:

Preheat oven to 350°F.
In a medium skillet over medium-high heat add ground beef, seasoning and salt. Stir to combine. Cook until browned.
While the beef is cooking; combine cream cheese, sour cream and 4 ounces of cheese blend in a baking dish
Spread cheese mixture on the bottom of the baking dish.
Using a slotted spoon transfer beef mixture and scatter over top of cheese mixture. Top with remaining 4 ounces of shredded cheese. Bake for 15 minutes.
Prepare toppings while dip is baking. Chop lettuce. Set on paper towels. Core tomato, slice in half and remove seeds using a spoon. Chop into small pieces. Drain black olives.
Remove baking dish from oven and sprinkle with lettuce, tomatoes and olives. Serve the chips on the side.
Now you are ready to  serve and enjoy!