tex-mex taco salad
(8 ratings)
Recipe posted for play in Culinary Quest - Tex Mex. Recipe from Eating Well This version has fresh flavors and a healthy nutritional profile. Vary the heat by varying the type of salsa you use. Baked corn tortilla chips and lime wedges are natural accompaniments. Tips for Two: Refrigerate leftover beans for up to 3 days. Toss with a green salad or into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.
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(8 ratings)
yield
2 serving(s)
prep time
20 Min
cook time
10 Min
method
Pan Fry
Ingredients For tex-mex taco salad
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1/2 cup prepared salsa
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2 tablespoons reduced-fat sour cream
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ablespoons reduced-fat sour cream 1/2 teaspoon canola oil
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1 small onion, chopped
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2 cloves garlic, minced
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8 ounces lean ground beef
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1 large plum tomato, diced
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1/2 cup canned kidney beans, rinsed
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/8 teaspoon salt, or to taste
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2 tablespoons chopped fresh cilantro
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4 cups shredded romaine lettuce
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1/4 cup shredded sharp cheddar cheese
How To Make tex-mex taco salad
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1Combine salsa and sour cream in a large bowl.
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2Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes.
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3Add beef and cook, stirring often, until cooked through, 3 to 5 minutes.
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4Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes.
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5Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
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6Add lettuce to the remaining salsa mixture and toss to coat.
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7Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
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