Tex-Mex Taco Salad

Baby Kato


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.

★★★★★ 6 votes
20 Min
10 Min
Pan Fry


1/2 cup prepared salsa
2 tablespoons reduced-fat sour cream
ablespoons reduced-fat sour cream 1/2 teaspoon canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef
1 large plum tomato, diced
1/2 cup canned kidney beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp cheddar cheese

How to Make Tex-Mex Taco Salad


  • 1Combine salsa and sour cream in a large bowl.
  • 2Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes.
  • 3Add beef and cook, stirring often, until cooked through, 3 to 5 minutes.
  • 4Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes.
  • 5Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
  • 6Add lettuce to the remaining salsa mixture and toss to coat.
  • 7Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.

Printable Recipe Card

About Tex-Mex Taco Salad

Course/Dish: Salads
Main Ingredient: Beef
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtag: #Tex-Mex - Salad