Tex-Mex Taco Salad Recipe

Name: Tex-Mex Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup prepared salsa; 2 tablespoons reduced-fat sour cream; 1/2 teaspoon canola oil; 1 small onion, chopped; 2 cloves garlic, minced; 8 ounces lean ground beef or turkey; 1 large plum tomato, diced; 1/2 cup canned kidney beans, rinsed (see Tips for Two); 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

Servings: persons

1/2 cup prepared salsa
2 tablespoons reduced-fat sour cream
1/2 teaspoon canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey
1 large plum tomato, diced
1/2 cup canned kidney beans, rinsed (see Tips for Two)
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

1
1. Combine salsa and sour cream in a large bowl.
2
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. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
3
3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
4
Nutrition
5
Per serving : 343 Calories; 13 g Fat; 5 g Sat; 3 g Mono; 81 mg Cholesterol; 26 g Carbohydrates; 32 g Protein; 8 g Fiber; 851 mg Sodium; 737 mg Potassium
6
Exchanges: 1 starch, 2 vegetable, 4 lean meat

245

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 14 ingredients. The key ingredients include: 1/2 cup prepared salsa, 2 tablespoons reduced-fat sour cream, 1/2 teaspoon canola oil, 1 small onion, chopped, and more.

Yes, Tex-Mex Taco 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.

Tex-Mex Taco Salad

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