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Easy Black Bean Taco Salad

Easy Black Bean Taco Salad

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TZYGANIA

Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1039 kcal
  • 52%
  • Fat:
  • 58.6 g
  • 90%
  • Carbs:
  • 83.7g
  • 27%
  • Protein:
  • 47.2 g
  • 94%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 2128 mg
  • 85%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Place black beans into a saucepan and bring to a simmer over medium heat.
  3. 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.
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Reviews

Sarah Jo
86
5/12/2012

I made this as a quick lunch today. I used ground turkey instead of beef, homemade taco seasoning and V-8 in place of the water. I also used homemade salsa and reduced fat sour cream. Because I'm eating low-carb, I skipped the chips on my portion. NO LEFTOVERS.

Jillian
50
5/2/2012

Definitely easy and tasty! This does make for a simple weeknight meal. I used lean ground beef and "Taco Seasoning II" from this site and didn't bother with the water, just seasoned the beef and browned it. I de-seeded a few plum tomatoes before dicing and used a light Mexican blend cheese. I added some chopped black olives and green onion for a better presentation and cut back on the sour cream and chips using just enough for each salad. To lighten it up a bit I used light sour cream and baked chips...

Baking Nana
9
5/1/2012

I tend to want to layer my taco salads with the lettuce on the bottom unless I am using a large taco shell for the base - that said - this is a fine recipe - the nutritional information was a little scary - I didn't use any where near the amount of sour cream, cheese & chips called for. Makes for a nice fast dinner.