introduction
I like this Tex-Mex Taco Salad because it is quick and full of flavor. The warm beef and beans mix with fresh greens and salsa for a simple meal. If you enjoy fast salads, try a different taste with the 5-minute green curry salad for another quick meal.
why make this recipe
This recipe is easy, fast, and feeds a group. It uses common ingredients and gives a good mix of warm and fresh textures. You can change toppings to suit your taste.
how to make Tex-Mex Taco Salad
You cook the onions and beef, add seasoning and cheese, then mix in beans. Let the mix cool a little and build each salad with greens, salsa, cheese, chips, and sour cream.
Ingredients :
- 1 lb. ground beef
- 1 yellow onion, diced
- 3-4 tablespoons taco seasoning
- 1/4 cup water
- 1 16-ounce can black beans
- 2-3 ounces Pepperjack Velveeta
- fresh spinach or lettuce
- fresh salsa
- Cotija cheese, crumbled
- tortilla chips, crushed
- sour cream
Directions :
- Heat a small amount of oil in a large skillet over medium high heat.
- Sauté the diced onion until soft and fragrant.
- Add the ground beef to the skillet.
- Cook the beef until no longer pink.
- Drain most of the grease from the pan.
- Add taco seasoning and water to the beef.
- Stir until the mixture thickens slightly.
- Add Velveeta in small pieces to the beef mixture.
- Mix until the Velveeta melts.
- Add the black beans and stir until combined.
- Remove the pan from heat and let the mixture cool slightly.
- Assemble salads with beef and bean mixture, fresh salsa, Cotija cheese, crushed tortilla chips, and a dollop of sour cream.
how to serve Tex-Mex Taco Salad
Serve the salad on plates while the beef mix is warm. Add salsa and sour cream on top. Let people crush chips over their own salad for crunch.
how to store Tex-Mex Taco Salad
Store the beef and bean mix in an airtight container in the fridge for up to 3 days. Keep greens and chips separate and add when you serve to keep them crisp.
tips to make Tex-Mex Taco Salad
– Use a nonstick pan to cook the beef easily.
– Taste the beef mix and add more taco seasoning if you like stronger spice.
– Warm the Velveeta slowly to keep the mix smooth.
– Keep chips in a separate bag so they stay crunchy.
variation (if any)
You can make this vegetarian by swapping ground beef for crumbled tofu or a meat substitute. Use cheddar instead of Pepperjack if you want a milder cheese.
FAQs
Q: Can I make this ahead of time?
A: Yes. Cook the beef mix and cool it. Store in the fridge and reheat before serving.
Q: Can I use other beans?
A: Yes. Pinto or kidney beans work fine.
Q: Is Velveeta necessary?
A: No. You can use shredded cheese, but Velveeta gives a creamy texture.
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey is a good lower-fat option.
Conclusion
For a chopped version with more tips and step photos, see the Chopped Tex-Mex Ground Beef Taco Salad recipe.