Taco Salad

Taco Salad
Servings: 6 Prep 10 mins Cook 400°F 20 mins


  • 1 pound pork tenderloin, cut in half lengthwise
  • 1 tablespoon Mexican spice blend
  • 1 tablespoon vegetable oil
  • 6 flour tortillas (8-inch)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (7 ounces) corn, drained
  • 1/2 cup salsa
  • 1 tablespoon chopped cilantro
  • 1 bag (11 to 12 ounces) romaine and iceberg mix
  • 1 avocado, chopped
  • 1 small tomato, diced

Make It

1. Heat oven to 400 degrees F. Coat tenderloin pieces with spice blend. Heat oil in a skillet, and brown tenderloin. Transfer to a baking pan, and cook in oven 20 minutes or until instant-read thermometer reads 150 degrees F. Let cool 5 minutes and slice.

2. In a hot, clean skillet, toast tortillas on both sides. Place each in a small bowl to shape. Let cool.

3. In a medium bowl, combine black beans, corn, salsa, and cilantro. Divide lettuce among tortilla bowls. Add bean mixture. Place sliced pork on top, and garnish with avocado and tomato.