Taco Salad
A delicious taco salad made with ground beef, black beans, lettuce, shredded cheese, and the best taco toppings!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 2 ½ tablespoons taco seasoning
- 1 (15-ounce) can black beans, (drained and rinsed)
- 6 cups chopped romaine lettuce
- 2 avocados, (diced)
- 1 (15-ounce) can whole kernel corn, (drained and rinsed)
- 1 cup diced roma tomatoes
- 1 cup shredded cheese ((cheddar, mozzarella, or Monterey Jack))
- 1 lime, (juiced)
- ½ cup diced red onion
- Chopped cilantro, (for garnish)
- For serving: Tortilla chips, chunky red salsa, and sour cream
Instructions
- 1
In a medium skillet add olive oil and heat over medium-high heat. Once heated, add ground beef and taco seasoning. Mix to combine and break apart the meat with a wooden spoon. Cook until browned.
- 2
In the same skillet, add black beans and toss to combine. Add half the lime juice and stir to combine. Take off the heat and set aside to cool.
- 3
In a large salad bowl, add lettuce, avocado, corn, tomatoes, shredded cheese, red onion, and remaining lime juice. Lightly toss together to combine.
- 4
Once the beef and black bean mixture reaches room temperature, add it into the salad bowl and mix to combine.
- 5
Garnish with chopped cilantro and serve with tortilla chips, salsa, and sour cream.