Tex-Mex Taco Salad on Romaine Recipe

Name: Tex-Mex Taco Salad on Romaine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup salsa; ¼ cup sour cream; 1 teaspoon vegetable oil; 1 cup medium onion, chopped; 3 garlic cloves, minced; 1 lb ground beef; 3 medium plum tomatoes, diced fine; 1 (14 ounce) can black beans or 1 (14 ounce) can kidney beans, rinsed and well drained; 2 teaspoons chili powder; 2 teaspoons ground cumin; salt and pepper; ⅓ cup chopped fresh cilantro; 6 -8 cups shredded romaine lettuce, well chilled (can prepare ahead and chill your plates); 1 small avocado, diced; ½ cup shredded monterey jack pepper cheese; 1 lime, cut in 8 wedges

Servings: persons

½ cup salsa
¼ cup sour cream
1 teaspoon vegetable oil
1 cup medium onion, chopped
3 garlic cloves, minced
1 lb ground beef
3 medium plum tomatoes, diced fine
1 (14 ounce) can black beans or 1 (14 ounce) can kidney beans, rinsed and well drained
2 teaspoons chili powder
2 teaspoons ground cumin
salt and pepper
⅓ cup chopped fresh cilantro
6 -8 cups shredded romaine lettuce, well chilled (can prepare ahead and chill your plates)
1 small avocado, diced
½ cup shredded monterey jack pepper cheese
1 lime, cut in 8 wedges

1
For the dressing, combine salsa and sour cream.
2
Measure 1/4 cup and set aside.
3
Cover bowl and place in refrigerator.
4
Heat oil in a large, heavy nonstick skillet over medium heat.
5
Add onion and saute until soft, about 2 minutes.
6
Add garlic and cook for 30-45 seconds or until fragrant.
7
Stir in ground beef and cook, stirring with a wooden spoon to break up beef into small pieces.
8
Cook until meat has lost all pink color, about 5 minutes.
9
Stir in tomatoes, beans, chili powder, cumin, salt and pepper.
10
Cook, stirring, until mixture begins to simmer, about 3 to 4 minutes.
11
Remove from heat, fold in reserved 1/4 cup salsa dressing and cilantro.
12
To the chilled lettuce, top with the cooked meat mixture and then the dressing.
13
Garnish with chopped avocado and cheese.
14
Add 2 lime wedges per plate.

607

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 16 ingredients. The key ingredients include: ½ cup salsa, ¼ cup sour cream, 1 teaspoon vegetable oil, 1 cup medium onion, chopped, and more.

Yes, Tex-Mex Taco Salad on Romaine 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 on Romaine

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