clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Tex-Mex Taco Salad

  • Author: Pinch of Yum
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4-6 1x


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.



  • 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


  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.


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