Crunchy Layered Taco Salad


This is one of my favorite quick and easy meals. Everything cooks in one skillet and with an array of toppings everyone can make their serving to please.

The main filling of the dish is chorizo and pinto beans with Tex Mex Style fire roasted tomatoes added for extra flavor and moisture. This would also make an excellent meatless dish, just sub one cup cooked rice for the chorizo.

Crunchy Layered Taco Salad


  • 1 bag of corn chips
  • 15 ounce can of pinto or black beans, drained and rinsed or 2 cups of homemade
  • 7-8 ounces chorizo or 1 cup cooked rice if you want a meatless meal
  • 1 can of salsa/Tex-Mex style fire roasted tomatoes, undrained
  • Shredded Cheddar or Monterey Jack Cheese
  • Shredded lettuce
  • Diced onion
  • Diced tomato
  • Sour Cream
  • Salsa, Pico De Gallo  or Hot Sauce
  • Avocado slices or guacamole


Place a skillet over medium heat. Remove  chorizo from casing, break into bite sized pieced and cook until browned and cooked through. Add the beans and tomatoes and simmer for 5-10 minutes or until heated through. If using rice instead of meat cook the rice, beans, and tomato mixture for the indicated time.

Divide the corn chips among 4 plates, top with the bean mixture and layer toppings as desired.

linked to Gooseberry Patch
and Ingredient Spotlight

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  1. Quick, easy, and soooo good. Love the idea of this dish, and being able to make more than one version of it. This will go onto our menu list, for sure! Thanks………

  2. I go through these phases with pizza and tacos where it’s all I want to eat. Right now I’m on a pizza kick but sure enough a taco one will be here soon and I will remember this one!

  3. This is similar to nachos we make with soy chorizo! We haven’t made them in a while and now i think they may need to be on the menu this week, looks fantastic!


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