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Tex-Mex Taco Salad on Romaine

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“A delicious and hearty Tex-Mex salad. Don't forget the lime. That little squirt brightens the entire salad. I, also, would think ground turkey or chicken would work.”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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