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.
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.
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.
Print
Tex-Mex Taco Salad
- Total Time: 25 minutes
- Yield: 4-6 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
- 1 lb. ground beef
- 1 yellow onion, diced
- 3–4 tablespoons taco seasoning
- 1/4 cup water
- 1 16-ounce can black beans
- 2–3 ounces Pepperjack Velveeta
- fresh spinach or lettuce
- fresh salsa
- Cotija cheese, crumbled
- tortilla chips, crushed
- sour cream
Instructions
- 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.
- Add Velveeta in small pieces; mix until melted. Add black beans and stir until combined. Remove from heat and let cool slightly.
- 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!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Tex Mex
Keywords: tex mex taco salad, mexican salad, taco salad
Happy happy weekend!
I hope you have every opportunity to eat beefy, cheesy Tex-Mex and call it a salad.
Hi Lindsay,
What can I replace beef with in this salad? As I am vegetarian, so don’t even eat eggs. Please let me know.
Sure! You could use crumbled tofu instead. š
Thank you heapsšš
I had my st official taste of real Mexican food when I went to San Diego, California back in 1994. I had a real California burrito. Not this corporate Taco Bell tasting stuff. But a real heavy thick burrito with lots of meat in it, sour cream, and the works. In California, you could literally have 1 burrito and that’ll be breakfast, lunch & dinner. That’s how big it is. I love real Mexican food and no longer eat Taco Bell. Thank you for a thought provoking blog Lindsay. Keep up the good work! š
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 š
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.
I agree. Moderation. š
Now, I can do this! š
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 š
I’ll have to try this. There’s something awesome tasting about Velveeta cheese.
I agree!
Yum, I am going to have to try that kind of velveeta!
Is my first visit and I like very much what I found here. Interesting recipes, beautiful photos .
Thanks so much!
Cotija cheese makes me VERY happy. Awesome salad.
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!
this looks fabulous! can’t wait to try it.
also, what plug-in do you use to get the cute “pin it” button under some of your photos??
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.
It’s looks delicious and I was sold when I read that “Mex” was in the recipe title. š
I love anything mexican and this salad looks scrumptious!
Somehow you managed to make beef,beans and cheese..all brownish things look appetizing. That is no small feat my friend!
Ha! I debated posting it, but I thought the deliciousness could kinda make its way through the screen… glad it worked!
Yummm! I love meals like this š I haven’t had Velveeta in SO long. I don’t even think pepperjack velveeta existed the last time I had it.
How is your picture of beans, beef and cheese so good? Please share in book. š
Ha! I’ll work on that one.
Hold me…..
I’m a sucker for Velveeta and Taco Salads…you just made my day!
This looks so delicious! I love taco salad and yours looks heavenly!
Loving it!
Mmm I’m such a big fan of taco salad! Pure deliciousness!
Wow this looks good!
Happy Friday
: ))
Jen
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!
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. š