Mexican Garden Salad Recipe

4.5 1 5
Mexican Garden Salad Recipe
Mexican Garden Salad Recipe photo by Taste of Home
Publisher Photo

Mexican Garden Salad Recipe

Read Reviews
4.5 1 5
Publisher Photo
I'm always watching for delicious new recipes to try, and when I found this salad, I knew it would taste as good as it looks. Although similar to a traditional taco salad, this recipe adds tasty extras like broccoli and carrot. It's stunning on the table. -Dianne Esposite, New Middletown, Ohio
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + cooling

Ingredients

  • 1 pound ground beef
  • 1 jar (16 ounces) thick and chunky salsa, divided
  • 1/4 cup water
  • 1 envelope taco seasoning
  • 1-1/2 heads iceberg lettuce, torn
  • 3 cups broccoli florets (about 1/2 pound)
  • 1 small red onion, thinly sliced into rings
  • 1 medium carrot, shredded
  • 1 large tomato, chopped
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 to 1 cup shredded cheddar cheese
  • 1 cup (8 ounces) sour cream
  • Tortilla chips, optional

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1 cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for 20 minutes; cool.
In a 3- or 4-qt. glass bowl, layer vegetables in order given. Top with chilies, beef mixture and cheese. Combine sour cream and remaining salsa; serve with salad and tortilla chips if desired. Yield: 6-8 servings.
Originally published as Mexican Garden Salad in Taste of Home June/July 1995, p25

Nutritional Facts

1 each: 241 calories, 13g fat (7g saturated fat), 55mg cholesterol, 838mg sodium, 14g carbohydrate (6g sugars, 5g fiber), 15g protein.

  • 1 pound ground beef
  • 1 jar (16 ounces) thick and chunky salsa, divided
  • 1/4 cup water
  • 1 envelope taco seasoning
  • 1-1/2 heads iceberg lettuce, torn
  • 3 cups broccoli florets (about 1/2 pound)
  • 1 small red onion, thinly sliced into rings
  • 1 medium carrot, shredded
  • 1 large tomato, chopped
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 to 1 cup shredded cheddar cheese
  • 1 cup (8 ounces) sour cream
  • Tortilla chips, optional
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add 1 cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for 20 minutes; cool.
  2. In a 3- or 4-qt. glass bowl, layer vegetables in order given. Top with chilies, beef mixture and cheese. Combine sour cream and remaining salsa; serve with salad and tortilla chips if desired. Yield: 6-8 servings.
Originally published as Mexican Garden Salad in Taste of Home June/July 1995, p25

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venky User ID: 6759401 260874
Reviewed Feb. 6, 2017

"Good one very tastey"

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