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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.”

Ingredients Nutrition


  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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