Rating: 5 stars
25 Ratings
  • 5 star values: 24
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 1999

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Read the full recipe after the video.

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

332 calories; calories from fat 30%; fat 11.1g; saturated fat 4.8g; mono fat 3.5g; poly fat 0.9g; protein 32g; carbohydrates 28.5g; fiber 6.3g; cholesterol 68mg; iron 5.6mg; sodium 908mg; calcium 348mg.
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