Fiesta Taco Salad

Course Main Course

Cuisine Mexican, Southern

Keyword fiesta-taco-salad, taco-salad-recipes

Prep Time 20

Cook Time 40

Total Time 1

Servings Taco Salads

Calories 801kcal

Author Melissa Sperka

Pico de Gallo:
3 Tbsp fresh lime juice
1/4 tsp garlic salt
1/4 tsp lemon pepper
4 Roma tomatoes
1 small red onion finely diced
1 medium jalapeno pepper seeded and finely diced
1/3 cup chopped cilantro
black pepper to taste
Taco filling:
1 medium onion diced
1 medium poblano pepper diced
olive oil
2 lb lean ground beef
3 Tbsp taco seasoning [more or less to your taste]
1 tsp garlic salt
1/2 tsp lemon pepper
1 16 oz can pinto beans drained
1 10 oz can chili seasoned tomatoes i.e. Rotel Chili Fixins'
6 cups tortilla chips
assorted toppings, shredded lettuce, sour cream, shredded cheese,guacamole, Ranch dressing, olives

Pico de Gallo: In a medium size mixing bowl, whisk together the lime juice, garlic salt and lemon pepper. Add tomatoes, red onion, jalapeno and cilantro to the bowl. Taste and adjust salt and pepper to your taste. Cover and chill until serving.
Taco Meat: In a large skillet, sauté the onion and poblano pepper in a couple of drizzles of olive oil. Cook for 2-3 minutes until they begin to soften and brown. Season with salt and black pepper to your taste. Add the minced garlic and sauté for 1 minute.
Add the ground beef to the pan. Cook until no pink remains in the ground beef. Add taco seasoning, garlic salt, lemon pepper, beans and tomatoes. Mix well. Simmer covered for 30 minutes.
Build salads starting with tortilla chips taco filling, lettuce, cheese and toppings.

The pico de gallo and taco filling can be made one day in advance for a time server.