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Taco Salad

Taco Salad

Classic, satisfying, and easy. There are a million ways to do taco salad, and we love them all. This recipe is the classic beef, and it stays in rotation because it never misses.
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Total Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • Ingredients:
  • 1.5 lb ground beef or 3 cups chopped rotisserie chicken
  • 15 oz can black beans, drained
  • 1 packet taco seasoning of choice, or 2 tsp chili powder, 2 tsp paprika, 1 tsp cumin
  • salt and pepper to taste
  • head of iceburg lettuce, shredded and washed or bag of pre-shredded lettuce
  • 2 tomatoes, diced
  • 8 oz cheddar, grated (or substitute queso)
  • salsa of choice
  • optional toppings as follows: sour cream, guacamole, cooked peppers and onions, mushrooms, jalapenos
  • tortilla chips

Method
 

  1. Brown ground beef and drain excess fat. Add seasonings (if using taco seasoning packet, add water per package instructions) and stir in black beans.
  2. Over a bowl of lettuce, put a scoop of meat & beans, and top with tomato, cheese, salsa, and other optional toppings, with chips on the side.
    3. You can substitute any meat, even using shredded rotisserie chicken seasoned with taco seasoning for a super quick meal!
    Check out our easy guac recipe, or Mexican Rice for a side dish!