Texas Taco Salad

Texas Taco Salad

  • Prep: 15 min
  • Cook Time: 9 min
  • Total: 24 min
  • Serving: 4 Servings

This a quicker and healthier version of classic Taco salad. Serve with a side of baked tortilla chips and some wedges of lime.


  • 1/2 cup prepared salsa
  • 2 tablespoons reduced-fat sour cream
  • 1/2 teaspoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces lean ground beef or turkey
  • 1 large plum tomato, diced
  • 1/2 cup canned kidney beans, rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/8 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 4 cups shredded romaine lettuce
  • 1/4 cup shredded sharp Cheddar cheese


  1. In a large bowl, mix together the sour cream and the prepared salsa until well combined.
  2. Place a large sauté pan over medium-high heat and add the oil. Sauté the onion and garlic for 2 minutes and then add the beef and cook for an additional 5 minutes.
  3. Stir in the tomato, beans, cumin, chili powder and salt and cook for 2 minutes.
  4. Remove the pan from the heat and stir in the fresh cilantro and 2 tablespoons of the sour cream mixture.
  5. Divide the lettuce evenly between 4 plates and top with the remaining sour cream dressing and the meat mixture. Sprinkle with the shredded cheddar cheese and serve.

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