This easy mexican taco salad will become your go-to weekday recipe to please the whole family. Rated 5 stars by our users, this flavorful salad is fast, easy, and so delicious. Ready in just minutes flat, this salad makes the perfect accompaniment to a busy weeknight or a tight schedule. With an authentic and flavorful edge, this salad soars above the rest in its simplicity, short ingredient list, and speed. This would also make for a perfect Cinco de Mayo dinner or lunch.
12 ounces ground round
2 cups chopped yellow, red, or green bell pepper
2 cups bottled salsa
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomato
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/4 cup chopped green onions
How to Make It
Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.
Whether you're pairing this with a refreshing glass of sparkling water or a margarita, this salad is the perfect go-to quick meal for satisfying a Mexican craving. Pair with a lime and cilantro rice or quinoa.