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Tex-Mex Taco Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Cyndi


  • 2 tablespoon oil
  • 1 lb ground beef
  • 1/2 cup bell pepper assorted colors, chopped
  • 1 small onion diced
  • 1/3 cup taco seasoning
  • 3/4 cup water
  • 3/4 cup black beans
  • 3/4 cup corn
  • 3 tablespoons canned diced chilies
  • 4-6 flour soft taco tortillas
  • 2 cups shredded romaine lettuce
  • 1/2 cup shredded cheese
  • 1 large steak tomatoes diced
  • 1/2 cup cilantro chopped
  • 1/2 cup red onion chopped
  • 1 avocado diced
  • garnish sour cream, salsa, shredded cheese and hot sauce


  • Preheat oven to 400 degrees F. Spray oven safe bowl with non-stick cooking spray. Place soft taco tortilla inside. Making sure to form into a bowl size. Lightly spray with non-stick cooking spray; set aside.
  • In a large skillet over medium-high heat, add oil, bell peppers and onion. Cook for 2-3 minutes. Add meat and cook/crumble unit cooked through, about 10 minutes. Drain and place back in skillet. Add taco seasoning and water. Bring to a low boil and cook for 3 minutes. Add in black beans, corn and chiles; set on low until ready to use.
  • While the meat is cooking place soft taco bowls in oven and bake 18-20 minutes.
  • While the bowls and meat are cooking, cut remaining vegetables.
  • Once the bowls and meat are done, it's time to assemble. Add some beans, meat and then cheese to the taco bowls. Add remaining ingredients.
  • Serve & Enjoy!