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Beef Fajita Taco Salad



Quick and easy


Prep Time:

10 minutes

Cook Time:

15 minutes


4 servings


1 to 1 1/4  pounds  HEB Seasoned Beef Fajitas

1  can  (15 ounce) kidney or black beans, rinsed and drained

1  large tomato, cut into wedges

1  avocado, cut into wedges

1  cup  coarsely crushed tortilla chips

1/3  cup  sour cream

2/3  cup  salsa picante

16  oz.  1 bag of garden salad

1  cup  shredded Monterrey Jack cheese


Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.

Grill beef fajitas 4 inches above Medium heat (375 degrees surface temperature) 8 to 10 minutes per side.

Remove from grill and cut across the grain into 1/4- inch thick strips.

Set aside to cool slightly.

While fajitas grill, rinse and drain beans.

Cut tomato and avacado into wedges.

Crush tortilla chips.

Blend sour cream and salsa in a large serving bowl and toss with salad blend, cheese, beans, tomato, avocado and tortilla chips.

Lay fajita strips over top and serve immediately
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
Overall Rating