This dish is both simple and classy. Everyone will appreciate it, and anyone can cook it!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning mix
- ¾ cup water
- 1 (15 ounce) can black beans, drained
- 1 head romaine lettuce, shredded
- 1 (8 ounce) jar salsa
- 2 tomatoes, diced
- 2 cups shredded Mexican cheese blend
- 8 ounces sour cream
- 1 (10 ounce) bag tortilla chips
Instructions
- Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
- Place black beans into a saucepan and bring to a simmer over medium heat.
- Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans; repeat with remaining beef mixture and beans to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over salads. Generously garnish with sour cream and tortilla chips.
Nutrition Facts
| Calories | 1039 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 15 g |
| Protein | 47 g |
| Saturated Fat | 27 g |
| Sodium | 2128 mg |
| Sugars | 7 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
the kiddo loved it and it was very easy to make after a long day at work. Tasted wonderful.
It was good, I prefer ranch beans to black beans, but this was good. My husband loves taco salad so it was a hit for him. Served it with organic blue corn chips.
This is exactly what I’ve been looking for. Perfect and Yummy! Thank you.
Very good. I’ve been making an almost identical taco salad for years that I had adapted from the taco salad that uses Catalina dressing and Doritios. I usually use a homemade taco seasoning for this. We layer the tortilla chips on first, crunch them down with our hands, and add whatever toppings we desire-I serve them separately. We like the black beans better than kidney beans, and I usually have some I’ve cooked from dried in the freezer. A nice quick, relatively cool, easy meal during the summer.
After traveling a good part of the day to get to Naples, I wanted neither restaurant food nor a make- at- home dinner that required a good deal of time (hey, I got up at 3:00 this morning!). Cruising the website while at 37,000 feet led me to this recipe. A quick stop at the grocery store for just a few things and less than a half hour in the kitchen, and a very good and satisfying dinner was served. I wasn’t fond of the layering instructions, so I just put all the goodies out for Hubs and me to build our own – this way everyone has it “their way.” Served with an ice cold margarita, this really hit the spot.
Such an easy salad for a quick dinner on a warm night. Cooked my black beans in with my ground beef and didn’t need as much water as called for. For a great dressing try the avocado ranch dressing on this site.
We liked it. I used ground chicken instead of beef. Easy to prepare. Will make again.
The whole family really enjoyed this! Added a dallop of spicy avocado sauce from this site. YUM!
This is a very good, quick and simple recipe. It’s as healthy as you choose to make it and is very flexible. A keeper!
I made this as a quick lunch today. I used ground turkey instead of beef, homemade taco seasoning and V-8 in place of the water. I also used homemade salsa and reduced fat sour cream. Because I’m eating low-carb, I skipped the chips on my portion. NO LEFTOVERS.
Definitely easy and tasty! This does make for a simple weeknight meal. I used lean ground beef and “Taco Seasoning II” from this site and didn’t bother with the water, just seasoned the beef and browned it. I de-seeded a few plum tomatoes before dicing and used a light Mexican blend cheese. I added some chopped black olives and green onion for a better presentation and cut back on the sour cream and chips using just enough for each salad. To lighten it up a bit I used light sour cream and baked chips…
I tend to want to layer my taco salads with the lettuce on the bottom unless I am using a large taco shell for the base – that said – this is a fine recipe – the nutritional information was a little scary – I didn’t use any where near the amount of sour cream, cheese & chips called for. Makes for a nice fast dinner.