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Tex-Mex Taco Salad

A quick and satisfying meal featuring seasoned ground beef, creamy Velveeta, fresh greens, and crunchy tortilla chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Beef Mixture
  • 1 lb ground beef Use lean ground beef for a healthier option.
  • 1 medium yellow onion, diced
  • 3-4 tablespoons taco seasoning Adjust spice level to preference.
  • 1/4 cup water
  • 1 16-ounce can black beans Rinse and drain before adding.
  • 2-3 ounces Pepperjack Velveeta Can substitute with cheddar or Monterey Jack.
For the Salad Assembly
  • 4 cups fresh spinach or lettuce Use your choice of greens.
  • 1 cup fresh salsa
  • 1/2 cup Cotija cheese, crumbled
  • 2 cups tortilla chips, crushed Add just before serving to maintain crunch.
  • 1/2 cup sour cream

Method
 

Preparation
  1. Heat a small amount of oil in a large skillet over medium high heat.
  2. Sauté the diced onion until soft and fragrant.
  3. Add the ground beef to the skillet and cook until no longer pink.
  4. Drain most of the grease from the pan.
  5. Add taco seasoning and water to the beef and stir until the mixture thickens slightly.
  6. Add Velveeta in small pieces to the beef mixture and mix until it melts.
  7. Add the black beans and stir until combined.
  8. Remove the pan from heat and let the mixture cool slightly.
Assembly
  1. Assemble salads with beef and bean mixture, fresh salsa, Cotija cheese, crushed tortilla chips, and a dollop of sour cream.
  2. Serve the salad on plates while the beef mix is warm.
  3. Let people crush chips over their own salad for crunch.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the greens and chips separate to avoid sogginess.