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Fiesta Taco Salad

Fiesta Taco Salad

Course Main Course
Cuisine Mexican
Keyword fiesta-taco-salad
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Taco Salads
Author Melissa Sperka


  • Pico de Gallo:
  • 3 Tbsp fresh lime juice
  • ¼ tsp garlic salt
  • ¼ tsp lemon pepper
  • 4 Roma tomatoes
  • 1 small red onion finely diced
  • 1 medium jalapeno pepper seeded and finely diced
  • 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
  • ½ tsp lemon pepper
  • 16 oz can pinto beans drained
  • 1 10 oz can chili seasoned tomatoes i.e. Rotel Chili Fixins'
  • tortilla chips
  • assorted toppings, shredded lettuce, sour cream, shredded cheese,guacamole, Ranch dressing, olives


  • To make 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.
  • To make 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.