Serves 4
17 min
Tex-Mex Taco Salad
Recipe GLPRe5ae587375f431
A hearty Tex-Mex taco salad featuring seasoned ground beef and black beans in a creamy Velveeta sauce, served over fresh greens and topped with crispy tortilla chips, tangy cotija cheese, fresh salsa, and cool sour cream. This quick, satisfying main course salad is bursting with layers of flavor and texture.
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Ingredients
1 tablespoon vegetable oil
1 yellow onion, diced
1 pound ground beef
3 tablespoons taco seasoning
¼ cup water
2 ounces Pepperjack Velveeta, cut into small pieces
1 16-ounce can black beans, drained
4 cups fresh spinach or lettuce
¾ cup crushed tortilla chips
½ cup fresh salsa
½ cup crumbled cotija cheese
½ cup sour cream
Directions
Heat vegetable oil in a large skillet over medium-high heat. Add the diced yellow onion and sauté until softened and fragrant, about 2-3 minutes.
Add the ground beef to the skillet with the onion. Cook, breaking the meat into small crumbles with a spoon, until completely browned with no pink remaining (internal temperature 160°F). This should take 5-7 minutes.
Carefully pour off most of the excess grease from the pan, leaving just a thin coating to coat the bottom.
Sprinkle the taco seasoning over the meat and add the water. Stir well to combine and cook for 1-2 minutes until the sauce thickens slightly.
Add the Pepperjack Velveeta pieces to the meat mixture and stir constantly until completely melted and the sauce is creamy.
Stir in the drained black beans and mix thoroughly until everything is evenly combined.
Remove the skillet from heat and let the mixture cool for a few minutes.
Divide the fresh spinach or lettuce among four serving bowls or plates. Top each with a generous portion of the warm beef and bean mixture.
Garnish each salad with crushed tortilla chips, fresh salsa, crumbled cotija cheese, and a dollop of sour cream. Serve immediately.
