Back to Black Bean Taco Salad

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Black Bean Taco Salad Recipe

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
TOTAL TIME: 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-flavored tortilla chips

Directions

  • 1. 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.
  • 2. Arrange tortilla chips on a serving plate; top with beef mixture. Yield: 4 servings.

Nutritional Facts

1-1/2 cup: 672 calories, 37g fat (10g saturated fat), 70mg cholesterol, 970mg sodium, 53g carbohydrate (13g sugars, 6g fiber), 28g protein .

Reviews for Black Bean Taco Salad

Sort By :
MY REVIEW
hspin 207553
Reviewed Jul. 18, 2014

"I've been eating this dish since I was little. The only difference is my mother used kidney beans instead of black beans and added a little Mexican cheese. Either way, it'S really good."

MY REVIEW
Colleen1734 137746
Reviewed Jun. 30, 2011

"Delicious -- even though we didn't have cheese flavored chips. Will definitely make again."

MY REVIEW
katlaydee3 61984
Reviewed Mar. 7, 2011

"Loved this taco salad. Very quick, easy and delicious."

MY REVIEW
deveykelly 151623
Reviewed Jul. 2, 2010

"So quick, so easy, so good, and so inexpensive! Even the picky eaters liked it."

MY REVIEW
lee907 85322
Reviewed May. 30, 2010

"I enjoyed this recipe. The 2nd time I made it I used ground chicken instead of beef, & I liked it better."

MY REVIEW
j_eavou 61983
Reviewed Mar. 30, 2010

"I cooked my beef w/my homemade taco seasoning, topped w/ sour cream, was great!"

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.