When you are in a hurry and don’t feel like cooking a big meal but want something that is super easy to make yet taste delicious, try this easy to make Mexican Taco Salad.
SIMPLE MEXICAN TACO SALAD
Prep Time: 15 minuets
Cook Time: 10-15 minuets
Ingredients:
Ground Beef
• 1 pound lean ground beef
• 1 ounce taco seasoning (1 packet)
• 1 cup canned black beans drained and rinsed, optional
Salad
• 6 cups chopped romaine lettuce or iceberg lettuce, chopped
• 1 can diced tomatoes (drain juices)
• 1 can corn (rinse and drain)
• 1 cup shredded cheddar cheese
• 1 avocado diced
• 1 cup of your favorite tortilla chips
• 1 Jar of Red Salsa – (I prefer Pace Chunky Mild Salsa, 24 oz Jar)
• ½ cup sour cream
Optional Extra Toppings:
Black olives, diced bell peppers, thinly sliced jalapenos, diced red or green onion, extra cheese!
Instructions:
In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat. Add the taco seasoning and ½ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened. Stir in the drained and rinsed black beans and mix well.
Begin layering ingredients as follows:
Place the lettuce in a large salad bowl first, and add the tomatoes, corn, cheese, avocado. Top with tortilla chips, salsa, and sour cream and top with any optional extra toppings.
Leftover taco meat can be stored in the fridge for up to 4 days in an airtight container and reheated in the microwave.
Enjoy!
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