Tex-Mex Taco Salad

Remember when I made this dip?

Remember how I had to buy Velveeta cheese for it?

Remember how there’s still a block of Velveeta bigger than my head sitting in the fridge?

Well not anymore it’s not.

Tex-mex taco salad topped with tex-mex style ground beef on a spoon.

Yeah, that’s beef, beans and melted cheese. I just posted that.

This started with good intentions. Something to do with restitution for eating too many of these cookies. Sometimes when I make a taco salad, it can be really healthy. Like, the grilled chicken-type thing.

But the Velveeta.

That darn velvety cheese that I shouldn’t like, but …do.

It was seducing me from the top shelf of the fridge, because for some reason I put Velveeta in the front? on the top shelf? That was not wise.

And here’s the real game-changer: it was Pepperjack Velveeta. Pep-per-jack. Things like this will cause you to lose sight of the grilled chicken and replace it with visions of melted white cheese blanketing spicy beans, beef, and tortilla chips.

Tex-mex taco salad topped with tex-mex style ground beef on a plate with a fork.

At this point, me eating spinach in the winter is a lost cause unless it’s hiding under seasoned ground beef, black beans, onions, fresh salsa, tortilla chips and Cotija cheese covered with, uh, more melted cheese.

So now you know how to eat spinach in the winter and what to do with Pepperjack Velveeta.

Not a bad deal, friends.

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Tex-Mex Taco Salad


  • Author: Pinch of Yum
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 46 1x

Description

This tex-mex taco salad is so easy to make and full of delicious flavors, textures, and colors. Topped with tex-mex style ground beef.


Ingredients

Scale
  • 1 lb. ground beef
  • 1 yellow onion, diced
  • 34 tablespoons taco seasoning
  • 1/4 cup water
  • 1 16-ounce can black beans
  • 23 ounces Pepperjack Velveeta
  • fresh spinach or lettuce
  • fresh salsa
  • Cotija cheese, crumbled
  • tortilla chips, crushed
  • sour cream

Instructions

  1. Saute onion with a small amount of oil in a large skillet over medium high heat. When soft and fragrant, add ground beef. Cook until no longer pink. Drain most of the grease from the pan. Add seasoning and water; stir until thickened slightly.
  2. Add Velveeta in small pieces; mix until melted. Add black beans and stir until combined. Remove from heat and let cool slightly.
  3. Assemble salads with beef/bean mixture, fresh salsa, cheese crumbles, crushed tortillas, and sour cream.

Notes

Other possible add-ins would be bell peppers, corn, or avocados!

  • Category: Dinner
  • Cuisine: Tex Mex

Keywords: tex mex taco salad, mexican salad, taco salad

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Happy happy weekend!

I hope you have every opportunity to eat beefy, cheesy Tex-Mex and call it a salad.

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36 Comments

  1. Pinch of Yum Logo

    That doesn’t look THAT bad for you. Is it? Can I tell you a dirty little Velveta secret? I hope you have more, because if you don’t, you’re going to go out and buy it. Here it is: Velveta + Rotelle diced tomatoes with chile peppers + microwave = addictive cheese dip.
    Go get some corn chips.

  2. Pinch of Yum Logo

    Ok never had pepperjack velveeta…of all the cheeses in the world, velveeta even as a kid was not one I really liked..but I recently made pepperjack and salsa verde tofu…it was so.good. And I made it in the microwave.

    This tex mex creation of yours looks awesome!

    1. Pinch of Yum Logo
      Lindsay

      Pepperjack and salsa verde tofu sounds great! I really hardly ever eat this kind of cheese (even though I do like it) and I had to get over my conscious when making this with good ol’ Velveeta, but that took, like, 5 seconds. 🙂

    1. Pinch of Yum Logo
      Lindsay

      Ha! I debated posting it, but I thought the deliciousness could kinda make its way through the screen… glad it worked!

  3. Pinch of Yum Logo
    Ana

    It’s looks delicious and I was sold when I read that “Mex” was in the recipe title. 🙂

    1. Pinch of Yum Logo
      Lindsay

      It’s a homemade button! Well, not homemade by me, but Bjork made it! Maybe I’ll have him do a guest post on how to make your own in the next few weeks.

    1. Pinch of Yum Logo
      Lindsay

      This was my first time actually buying it and I was seriously just breaking off chunks and munching on it while I cooked… It’s SO good!

  4. Pinch of Yum Logo
    Emily @LivingLongfellow

    I’ll have to try this. There’s something awesome tasting about Velveeta cheese.

  5. Pinch of Yum Logo

    Not a bad deal at all! I always make a potato cheese soup with Velveeta at some point in the winter, and the leftover cheese taunts me in the fridge afterward! I love this use for it 🙂

  6. Pinch of Yum Logo
    Sandy

    Looks so yummy and comforting. Surely 2-3 oz. of Velveeta isn’t that bad is it? Well I hope not because I am putting this on my menu for the week.

  7. Pinch of Yum Logo

    This looks absolutely delicious! I like to pride myself on having an incredibly “clean” diet, devoid of all things processed, but sometimes you gotta live a little and eat some Velveeta. No shame in that… although I have a feeling my family would shudder if they heard me actually admit that out loud. It’ll just have to be our little secret 🙂