Black Bean Taco Salad Recipe

Black Bean Taco Salad Recipe photo by Taste of Home

Read reviews (5)

Rate 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

[X]

Rate Black Bean Taco Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Black Bean Taco Salad Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

1 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
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-flavored 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

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

More Mexican Side Dishes »