Black Bean Taco Salad Recipe
After assembling this mild main-dish aside the remaining canned beans to
add to other salads later in the the week.—Taste of Home Test
Kitchen, Greendale, Wisconsin
This recipe is:
Quick
Prep/Total Time: 20 min.
Yield: 4 Servings
Ingredients
1 pound ground beef
4 cups torn leaf lettuce
1 large tomato, chopped
1 cup canned black beans, rinsed and drained
1/2 cup Catalina salad dressing
4 cups nacho tortilla chips
Directions
In a large skillet, cook beef over medium heat until no longer pink;
drain. In a large bowl, combine the lettuce, tomato, beans and beef.
Drizzle with dressing and toss to coat.
Arrange tortilla chips on a serving plate; top with beef mixture.
Yield: 4 servings.
Originally published as Black Bean Taco Salad in Quick Cooking
January/February 2006, p26
Tip
Camp Taco Salad
To adapt our favorite taco salad recipe for camping, I cook the ground
beef at home until no longer pink. I also combine lettuce, cheese and
diced tomatoes in a resealable bag. On site, I simmer the meat with a
can of chili beans, then add a packet of taco seasoning with water. Come
time to eat, top tortilla chips with the meat/bean mixture and other
fixings. —Susan W., Minot AFB, North Dakota
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