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Tex-Mex Salad

Tex-Mex Salad recipe image
This Tex-Mex salad is a robust and satisfying dish that blends warm, seasoned ground meat with crisp, cool vegetables. It features a base of chopped lettuce, onions, and tomatoes, topped with grated cheddar cheese and tossed in Italian dressing. The addition of simmered kidney beans and vegetable seasoning adds depth and heartiness, while crushed tortilla chips and sliced avocado provide a delightful crunch and creamy texture. Perfect for a quick weeknight dinner, a picnic lunch, or a potluck side dish, this recipe balances savory, tangy, and fresh flavors. It&# 226;€™s a versatile meal that comes together quickly using pantry staples, making it a reliable favorite for busy days.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 635.1
Description
This Tex-Mex salad is a robust and satisfying dish that blends warm, seasoned ground meat with crisp, cool vegetables. It features a base of chopped lettuce, onions, and tomatoes, topped with grated cheddar cheese and tossed in Italian dressing. The addition of simmered kidney beans and vegetable seasoning adds depth and heartiness, while crushed tortilla chips and sliced avocado provide a delightful crunch and creamy texture. Perfect for a quick weeknight dinner, a picnic lunch, or a potluck side dish, this recipe balances savory, tangy, and fresh flavors. It&# 226;€™s a versatile meal that comes together quickly using pantry staples, making it a reliable favorite for busy days.
Ingredients
  • 1 Onion; chopped
  • 4 Tomatoes; chopped
  • 1 Head Lettuce; chopped
  • 1 1/4 cup Cheddar cheese; grated
  • 3/4 cup Italian dressing
  • 1 pound Ground meat, beef, turkey,
  • 15 oz Kidney beans; drained
  • 1/4 ts Vegetable seasoning
  • 1 Bag Tortilla chips; crushed
  • 1 lg Avocado; sliced
  • 7 1/2 oz Olives
Directions
  1. 1
    In a large bowl, combine the chopped onion, tomatoes, lettuce, and grated cheddar cheese.
  2. 2
    Pour the Italian dressing over the vegetable mixture and toss gently to coat evenly. Set aside.
  3. 3
    In a large skillet over medium-high heat, brown the ground meat until fully cooked, breaking it up with a spoon.
  4. 4
    Add the drained kidney beans and vegetable seasoning to the skillet with the meat.
  5. 5
    Simmer the meat and bean mixture for 10 minutes, stirring occasionally, until heated through and flavors blend.
  6. 6
    Pour the warm meat and bean mixture over the cold salad mixture in the large bowl.
  7. 7
    Fold in the crushed tortilla chips and sliced avocado gently to maintain crunch.
  8. 8
    Garnish with olives if desired and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 635.1kcal
% Daily Value *
Total Fat 48.4g75%
Saturated Fat 21.0g105%
Cholesterol 163.6mg55%
Sodium 766.9mg32%
Total Carbohydrate 7.6g3%
Dietary Fiber 2.0g8%
Sugars 2.5g
Protein 44.8g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To keep the tortilla chips crunchy, add them just before serving. If preparing ahead, keep the chips separate and fold them in at the last minute.

You can substitute ground turkey or chicken for the beef for a lighter option. Adjust seasoning as needed.

For extra heat, add diced jalapeños or a dash of hot sauce to the meat mixture while simmering.

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Note that the tortilla chips may soften over time.

Keywords: tex-mex, salad, ground beef, tortilla chips, avocado, kidney beans, cheddar cheese, italian dressing, lettuce, tomatoes, onion, olives, hearty, crunchy, easy dinner, potluck, picnic, quick meal
Read it online: https://www.chefs-mate.com/recipe/tex-mex-salad-2/