Zesty Mexicana Mix with Greens (aka Real Food Taco Salad)

 I really love Mexican food.  The flavors, the aromas, the simplicity of fresh ingredients coming together in a colorful display.  I have many happy memories from my childhood of devouring homemade nachos, fajitas, or tacos and only buying lunch at school on the occasional “Mexican-haystack” lunch day.  Still today, nothing hits the spot like a fiesta-style entrée!  Unfortunately, the freshness of flavor and ingredients is often lost under a pound of cheese, a cup of sour cream, and a side of heartburn.  The food is actually quite simple and fresh, and not to mention easy to whip up!
One of my favorite meals to make is a Mexican Salad with tons of flavor and fresh ingredients!  I combine elements of my mom’s Mexican meals growing up, and add in some of my own favorite toppings to make a delicious weeknight meal!  This “Mexican Mix” is great because it melds the tomatoes, meat, onion, beans, and spices into one delicious blend that’s so simple to put over greens. As always, I make a bunch of leftovers so I can enjoy it again the next day for a quick lunch.  While it’s tempting to just hit up Chipotle, a customized, homemade Mexican Meal is easier than you might think.

Zesty Mexicana with Greens

Course Main Dish
Cuisine Mexican
Servings 6 servings


  • 1 green bell pepper cut into half strips
  • 1 yellow or orange bell pepper cut into half
  • 1 medium onion sliced
  • 1 tsp. olive oil extra virgin
  • 1 pound ground beef grass-fed
  • 2 cans black and/or pinto beans drained and rinsed
  • 1 jar salsa mild or medium
  • 1 cup fresh cilantro chopped
  • 1 head fresh romaine lettuce chopped
  • 1-2 tbsp. guacamole or plain yogurt per serving for garnish (optional)

Seasoning Mex Mix

  • 1 tsp. cumin ground
  • 1 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. garlic powder OR 3-4 cloves fresh minced garlic
  • 3 tsp. oregano dried
  • 2 tsp. Himalayan or sea salt
  • 1/2 tsp. pepper


  • Heat olive oil in a large skillet over medium heat. Add peppers and onions and saute for about 5 minutes.
  • Add in ground meat and break up large chunks.
  • Sprinkle in the mex seasonings and cook for another 7-8 minutes until meat is no longer pink, stirring occasionally.
  • Add in the salsa and beans (mash half of the beans if desired for a creamier texture).
  • Allow mixture to simmer for about 10 minutes. Stir in fresh cilantro before serving.
  • Serve mexicana mix over lettuce and top with a few tablespoons of plain yogurt or homemade guacamole.
Libby of course salivating and photo-bombing

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