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.


★★★★★ 8 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


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

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