Easy Black Bean Taco Salad Recipe

Directions

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

Amount Per Serving (4 total)

Calories
1039 cal
52%

Fat
58.6 g
90%

Carbs
83.7 g
27%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

Sarah Jo

May. 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 eati..." See moreng low-carb, I skipped the chips on my portion. NO LEFTOVERS."

Jillian

May. 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 bro..." See morewned 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

May. 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 s..." See morecary - I didn't use any where near the amount of sour cream, cheese & chips called for. Makes for a nice fast dinner."

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