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.

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.

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Tex-Mex Taco Salad

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• 
  Author: Pinch of Yum
• 
  Total Time: 25 minutes
• 
  Yield: 4-6 1x

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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.

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Ingredients

Scale
1/2x1x2x

• 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

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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!

• Prep Time: 5 mins
• Cook Time: 20 mins
• 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.