San Antonio Salad

San Antonio Salad

34 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  Beamish

“A wonderful 'Heart of Texas' salad that makes a great meal! Seasoned ground beef, iceberg lettuce, tomatoes, pinto beans are just starters!”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large skillet over medium-high heat, brown the ground beef. Season with chili powder, cumin, salt and pepper. Remove from heat when beef is cooked through.
  2. In a large salad bowl, toss together the lettuce, tomato, Cheddar cheese, cilantro and pinto beans with their juice. Mix in the ground beef and corn chips. Toss in the jalapeno, green onion, and salsa, if desired.

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Reviews (34)

Rate This Recipe


Very interesting take on a taco salad. In the past, I've always complained about the chips being on the bottom in a traditional taco salad...this way, they're incorporated in every bite! I followed the recipe as close as I could with the ingredients I had on hand. Only changes: I used black beans and didn't have any jalapenos, so I used hot, hot salsa. Thanks for the recipe, DEFINITELY RECOMMENDED!

Butterfly Flutterby

Butterfly Flutterby

This was excellent! Hubby is a San Antonio native and he gave his stamp of approval. Changes I made: brown the beef with chopped sweet onion, use shredded lettuce in the bag, rinse the beans thoroughly (and I have subbed other types of beans for the pinto). This is very yummy and customizable. Always a hit. We really like having this on hot days.

Rhonda Brock Fuller

Rhonda Brock Fuller

Fresh ingredients make this a most wonderful dish...

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Amount Per Serving (6 total)

  • Calories
  • 674 cal
  • 34%
  • Fat
  • 37.7 g
  • 58%
  • Carbs
  • 57.5 g
  • 19%
  • Protein
  • 29.5 g
  • 59%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 1043 mg
  • 42%

Based on a 2,000 calorie diet



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Sausage Jalapeno Poppers


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Potato and Bean Enchiladas