Taco Tuesday Salad Recipe

Name: Taco Tuesday Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 4 corn tortillas, cut into thin strips; 2 1/2 teaspoons low-sodium taco or fajita seasoning; 1/2 red onion, chopped; 1 pound lean ground beef; 1 clove garlic, finely chopped; 1 pint cherry tomatoes, halved; 1/2 cup pickled jalapenos with carrots and onions, drained and chopped, plus 1 tablespoon of the brine; 1/4 cup chopped fresh cilantro; 3 tablespoons reduced-fat sour cream; 1 large head romaine lettuce, shredded; 3/4 cup shredded reduced-fat pepper jack cheese (about 3 ounces)

Servings: persons

3 tablespoons vegetable oil
4 corn tortillas, cut into thin strips
2 1/2 teaspoons low-sodium taco or fajita seasoning
1/2 red onion, chopped
1 pound lean ground beef
1 clove garlic, finely chopped
1 pint cherry tomatoes, halved
1/2 cup pickled jalapenos with carrots and onions, drained and chopped, plus 1 tablespoon of the brine
1/4 cup chopped fresh cilantro
3 tablespoons reduced-fat sour cream
1 large head romaine lettuce, shredded
3/4 cup shredded reduced-fat pepper jack cheese (about 3 ounces)

1
Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat.
2
Working in batches, fry the tortilla strips, flipping, until golden, about 2 minutes.
3
Transfer to a paper towel-lined plate using a slotted spoon.
4
Sprinkle with 1/2 teaspoon taco seasoning.
5
Add the remaining 1 tablespoon vegetable oil to the skillet.
6
Add the red onion and cook, stirring occasionally, until just tender, about 3 minutes.
7
Add the beef, garlic and the remaining 2 teaspoons taco seasoning.
8
Cook, breaking up the beef with a spatula, until no longer pink, about 3 minutes.
9
Add the tomatoes and pickled jalapenos with carrots and onions; cook until the tomatoes are slightly softened, about 3 minutes.
10
Remove from the heat and stir in the cilantro.
11
Mix the sour cream with the jalapeno brine in a small bowl.
12
Divide the lettuce among bowls; top with the beef mixture, cheese, sour cream and tortilla strips.
13
Photograph by Antonis Achilleos

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 4 corn tortillas, cut into thin strips, 2 1/2 teaspoons low-sodium taco or fajita seasoning, 1/2 red onion, chopped, and more.

Yes, Taco Tuesday Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Taco Tuesday Salad

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