Mexican Style Tex-Mex Taco Salad


Mexican Style Tex-Mex Taco Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people


  • 500 g minced meat
  • 400 g kidney beans
  • 400 g canned corn
  • 1 iceberg lettuce
  • 1 onion
  • 1 bottle salsa sauce
  • 2 tomatoes
  • 200 g sour cream
  • 4 tbsps milk
  • 200 g grated cheese
  • 1 bag taco chips


  1. Dice the onion

  2. Place a pan on a high heat and add the onion and mince.

  3. When the mince is cooked and crumbly, Once cooked, place to one side.

  4. Take a large bowl and place the leaves from the lettuce and layer in the bottom of the bowl.

  5. Layer the meat on top of the leaves.

  6. Drain the beans and corn, then layer them over the meat.

  7. Pour the salsa over the top to create an even layer.

  8. Dice the tomatoes and sprinkle over the top.

  9. in a small bowl whisk together the milk and cream. pour the mixture over the top of the salad and spread evenly.

  10. Sprinkle the grated cheese over the top of the cream.

  11. Place the bowl in the fridge and allow to chill in a fridge for 1 hour.

  12. When you are ready to serve sprinkle the taco chips over the top of the salad.

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Article Categories:
Lunch · Main course · Side Dish

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