She Strengthens

Revamping the Classic Tex-Mex Taco Salad

A Healthier Twist on a Beloved Favorite

The traditional Tex-Mex taco salad is a calorie-laden delight, loaded with seasoned ground beef, cheese, sour cream, and other indulgent toppings. But what if you could enjoy the same flavors without sacrificing your dietary goals? This reimagined recipe achieves just that, packing a flavorful punch without the guilt.

Savory Bean Mixture

To start, sauté diced onions with a trio of canned beans (pinto, black, and kidney), along with diced fresh tomatoes, frozen corn, and a spicy jalapeño pepper. This medley of textures and flavors forms the foundation of our healthier taco salad.

Creamy Dressing

Meanwhile, whisk together a batch of homemade Ranch Dressing, taco seasoning mix, sour cream, and a dash of hot sauce (optional). This creamy concoction adds a richness to the dish without overwhelming it.

Assembling the Salad

Once the bean mixture has cooled slightly, transfer it to a serving bowl or deep platter. Top with crisp romaine lettuce leaves, a sprinkle of shredded cheese, and a drizzle of the ranch dressing. Serve warm, accompanied by crunchy tortilla chips on the side.

Streamlined Ingredients

For the dressing:

• 2 tablespoons Ranch Dressing
• 1 teaspoon taco seasoning mix
• 1/2 cup sour cream
• Hot sauce (optional)

For the salad:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• Kosher salt to taste
• 1 garlic clove, minced
• 1 (15-ounce) can pinto beans, drained
• 1 (15-ounce) can black beans, drained
• 1 (15-ounce) can kidney beans, drained
• 1 medium-sized ripe tomato, diced
• 1 cup frozen corn
• 1/2 jalapeño pepper, seeded, in small dice
• Freshly ground black pepper, to taste
• Small, inner romaine lettuce leaves
• Shredded cheese (cheddar, Monterey Jack, or a mix)
• Tortilla chips, for serving

Effortless Instructions

1. Whisk together the Ranch Dressing, taco seasoning mix, sour cream, and hot sauce (if using); set aside.
2. In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5-7 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Stir in the three beans, tomato, corn, and jalapeño. Cook, stirring frequently, until heated through and well combined, 7-10 minutes.
5. Remove from heat, season with black pepper and additional salt as needed, and let cool slightly.
6. To serve, transfer the bean mixture to a serving bowl or deep platter. Top with romaine lettuce, shredded cheese, and a drizzle of the ranch dressing. Serve warm, accompanied by tortilla chips on the side.