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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 30 minutes
Servings: 6
Course: Main Course
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • 1.5 lb ground beef
  • 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
  • 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!

Notes

*For a fast & easy guacamole, score and scoop 3-4 avocados into a bowl, add in one well drained 10 oz can of diced tomatoes with chiles, the juice of one lime, salt and pepper to taste, and if desired, some cilantro. Mix well to combine. For a smoother guac, use a potato masher to mash avocados.*