TACO SALAD
This healthy Taco Salad recipe has seasoned ground beef, lettuce, beans, corn, and all of your favorite toppings served in a crunchy tortilla bowl, and ready in less than 30 minutes.
Provided by Lauren Allen
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Add ground beef to a skillet over medium heat. Cook, crumbling with a wooden spoon into small pieces, until cooked through. Remove grease. Add taco seasoning and water and cook for 5 minutes. Stir in black beans and corn.
- Assemble: Add baked tortilla shell (recipe follows) or tortilla chips to the bottom of a shallow bowl. Top with a handful of lettuce, then taco meat and desired toppings. Add salsa, sour cream and guacamole (or avocado) on top.
Nutrition Facts : Calories 293 kcal, Carbohydrate 28 g, Protein 24 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 573 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
BLACK BEAN TACO SALAD
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
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 672 calories, Fat 37g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 970mg sodium, Carbohydrate 53g carbohydrate (13g sugars, Fiber 6g fiber), Protein 28g protein.
EASY BLACK BEAN TACO SALAD
Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.
Provided by TZYGANIA
Categories Salad Taco Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- 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 ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.
Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g
BEEF AND BLACK BEAN TACO FILLING
Make and share this Beef and Black Bean Taco Filling recipe from Food.com.
Provided by JeffieNerd
Categories Meat
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season the ground beef with cumin, chili powder and salt. Brown the beef and drain it. Add the remaining ingredients and simmer until the liquid is gone, about 30 minutes.
BEEF & BEAN TACOS
Food won't go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.
Nutrition Facts :
BEEF AND BLACK BEAN TACO DIP
Make and share this Beef and Black Bean Taco Dip recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes.
- Break up any large pieces of beef with spoon, then drain off fat.
- Drain tomatoes, reserving ¼ cup juice.
- Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth.
- Stir in beef mixture, remaining beans, tomatoes and 1 ½ c Monterey Jack cheese until well combined.
- 1 ½ -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW.
- Stir dip to recombine and sprinkle with remaining ½ cup cheese.
- Cover and continue to cook on LOW until cheese is melted, about 5 minutes.
- Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours.
Nutrition Facts : Calories 326.1, Fat 14.7, SaturatedFat 7.8, Cholesterol 62, Sodium 760.4, Carbohydrate 23.5, Fiber 7.5, Sugar 0.9, Protein 25.7
BEEF, EGG AND BLACK BEAN TACO SALAD
Make and share this Beef, Egg and Black Bean Taco Salad recipe from Food.com.
Provided by NRG Tribe
Categories Breakfast
Time 17m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Cook meat, add taco seasoning.
- Drain beans and stir into meat.
- The taco meat will last for several small meals.
- Scramble eggs in butter then add 1/2-1 cup of taco meat.
- Top with cheddar cheese and guacamole.
Nutrition Facts : Calories 1641.5, Fat 89, SaturatedFat 36.1, Cholesterol 761.1, Sodium 617.9, Carbohydrate 74, Fiber 26.7, Sugar 0.9, Protein 131.2
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