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Fiesta Taco Salads

 Fiesta Taco Salads
"This taco salad has all the flavors, but it’s so much easier to prepare and eat because it’s not served in a shell. If you like spicier food, use medium or hot salsa and add another jalapeno." —Tari Ambler, Shorewood, Illinois
4 ServingsPrep/Total Time: 30 min.


  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1 jalapeno pepper, seeded and finely chopped
  • 1/3 cup water
  • 2 tablespoons reduced-sodium taco seasoning
  • 1 can (15 ounces) black beans, rinsed and drained
  • 4 cups hearts of romaine salad mix
  • 3/4 cup cherry tomatoes, halved
  • 1/2 cup chopped green pepper
  • 3 green onions, chopped
  • 1/4 cup sliced ripe olives
  • 1/3 cup shredded reduced-fat sharp cheddar cheese
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup salsa
  • 1/4 cup 2% milk
  • 32 blue tortilla chips


  • In a large skillet, cook beef and jalapeno over medium heat until
  • meat is no longer pink; drain. Stir in water and taco seasoning.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • Remove from the heat. Stir in beans.
  • Divide romaine among four serving plates. Top with beef mixture,
  • tomatoes, green pepper, onions, olives and cheese.
  • In a small bowl, combine the sour cream, salsa and milk. Drizzle over

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Fiesta Taco Salads (continued)

Directions (continued)

  • salads. Arrange tortilla chips around edges. Yield: 4 servings.
Nutritional Facts: 1 serving equals 483 calories, 18 g fat (6 g saturated fat), 52 mg cholesterol, 922 mg sodium, 54 g carbohydrate, 8 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.