Perfect for busy nights! My family asks for this black bean taco salad weekly. Optional add-ins: sliced avocado, guacamole, and black olives.
Ingredients
- ground beef: 1 pound
- envelope taco seasoning mix: 1 piece
- water: 0.75 cup
- black beans: 1 can (15 ounce can, drained)
- head romaine lettuce: 1 piece (shredded)
- salsa: 1 jar (8 ounce jar)
- tomatoes: 2 piece (diced)
- Mexican cheese blend: 2 cups (shredded)
- ounces sour cream: 8 piece
- bag tortilla chips: 1 piece (10 ounce)
Metric Conversion
Stages of cooking
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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.
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Place black beans into a saucepan and bring to a simmer over medium heat.
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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.
