Salsa Verde Beef Taco Salad


Slow cooker meals don't get much easier than this: Just dump and slow cook! This delicious taco salad recipe can simmer on your counter all day, so dinner is ready when you walk in the door at night.

Salsa Verde Beef Taco Salad
Photo: Jacob Fox
Prep Time:
10 mins
Slow Cook Time:
6 hrs
Total Time:
6 hrs 10 mins
4 1/2 cups meat mixture + 6 cups lettuce


  • 1 ½ pound 93% lean ground beef

  • 1 15 ounce can pinto beans, rinsed and drained

  • 1 ½ cup salsa verde

  • 1 11 ounce can whole kernel corn with sweet peppers, drained

  • 6 - 8 cup chopped lettuce

  • Assorted toppings, such as crushed tortilla chips, shredded cheese, sliced black olives, chopped tomatoes, and/or pickled jalapeño peppers (optional)


  1. Break ground beef into bite-size pieces and place in a 3 1/2- or 4-qt. slow cooker. Add beans and salsa.

  2. Cover and cook on low 6 to 8 hours or high 3 to 4 hours, stirring in corn the last 5 minutes.

  3. Divide lettuce among salad bowls and top with meat mixture.* If desired, serve with toppings.


If you prefer, use a slotted spoon to serve meat mixture.

Nutrition Facts (per serving)

320 Calories
12g Fat
25g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 320
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 74mg 25%
Sodium 778mg 34%
Total Carbohydrate 25g 9%
Total Sugars 6g
Protein 28g
Vitamin C 12.5mg 63%
Calcium 55mg 4%
Iron 4.1mg 23%
Potassium 636mg 14%
Fatty acids, total trans 1g
Folate, total 75.5mcg
Vitamin B-12 2.5mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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