• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 lb. lean ground beef or turkey
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 tsp. Mexican seasoning, divided
  • 1 cup salsa, divided
  • 2 Tbsp. vegetable oil
  • 6 cups (10 oz.) salad greens, torn
  • 1-1/2 cups (6 oz.) Sargento® Pepper Jack Shredded Cheese or Pepper Jack with Habanero Peppers Shredded Cheese, divided
  • 1 small tomato, diced
  • 1 cup coarsely crushed tortilla chips


  • Cook beef, onion and garlic in large skillet over medium heat 4 minutes or until beef is no longer pink, stirring occasionally; pour off drippings.
  • Sprinkle 3 teaspoons seasoning over beef mixture; add 3/4 cup salsa.
  • Simmer over medium-low heat 10 minutes, stirring occasionally.
  • Add water, a tablespoon at a time, if mixture becomes too thick.
  • Combine remaining salsa, oil and seasoning in small bowl.
  • Toss salad greens with 1 cup cheese and oil mixture in large bowl.
  • Arrange on four serving plates.
  • Spoon beef mixture over salad; top with remaining cheese, tomato, and tortilla chips.

Categories: Mexican  Salad 

Author Credit: Sargento

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