Ground Beef Taco Salad
Ground beef taco salad: taco-seasoned ground beef over iceberg with cherry tomatoes, black beans, cheddar, green onions, corn chips, sour cream and salsa. Serves 4.
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Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef 16 ounces; 90/10
- 1/4 cup water
- 2 tablespoons taco seasoning one packet or homemade (see variations)
- 1 head iceberg lettuce chopped
- 1 pint cherry tomatoes halved
- 1 can black beans 15 ounces, drained and rinsed
- 1 cup cheddar cheese shredded
- 1/2 cup green onions chopped
- 1 cup Fritos corn chips or crumbled tortilla chips
- 1/2 cup sour cream
- 1/2 cup salsa or pico de gallo
- 2 tablespoons cilantro chopped
- lime cut into slices; optional, for squeezing over the top
- 1 avocado sliced; optional
Instructions
- Heat the olive oil in a large deep skillet over medium-high heat. When the oil is hot, add the ground beef and cook, stirring occasionally, until it is browned and a food thermometer reads 160°F. If needed, drain the excess fat from the skillet.
- Add the water and the taco seasoning and stir until well combined. Reduce the heat to medium and keep cooking, stirring occasionally, for 1 to 2 minutes, until the water has mostly evaporated. Remove the skillet from the heat and set it aside.
- Put the chopped iceberg lettuce in a large bowl. Add the cherry tomatoes, black beans and the cooked beef. Top with the cheddar, green onions, corn chips, sour cream, salsa and cilantro, plus the sliced avocado if you are using it.
- Squeeze fresh lime juice over the top if you like, and serve right away.
Notes
Store the beef, lettuce and toppings separately. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days. Freeze only the cooked beef, 3 to 4 months. Reheat the beef to 165°F.
Nutrition
Serving: 1servingCalories: 620kcalCarbohydrates: 32.3gProtein: 38.2gFat: 39.2gSodium: 941mgFiber: 12.2gSugar: 7.8g