Prep 5 mins
Cook 10 mins
This is an adaptation of a recipe found at eatbetteramerica.com. I plan to make it tonight, so if this recipe goes public you'll know it was a good experience :).
- 3⁄4 lb extra lean ground beef (at least 90%)
- 2⁄3 cup water
- 1 tablespoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon ground red pepper (cayenne)
- 12 cups romaine lettuce
- 15 ounces pinto beans, drained, rinsed
- 2 medium tomatoes, chopped (1 1/2 cups)
- 3 medium green onions, sliced (3 tablespoons)
- 3⁄4 cup reduced-fat sharp cheddar cheese (3 oz)
- 3⁄4 cup salsa (any variety)
- 3 ounces tortilla chips
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
- 2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
- 3. If you are in a hurry you can just combine all but the chips in a large bowl and serve with chips on the side.
Very good and easy to make. I followed the recipe as written and we all enjoyed this for lunch. Made for Spring PAC 2010.
I love taco salads, and this one did not disappoint! It was very easy to make, with all common ingredients. I used 96% lean beef. I did decrease the chili powder and increase the cumin.... just because of the kids. If you're in a rush, I think this would be just as good without the beef, since the beans are kind of meaty. Thanx for sharing your taco salad recipe!
What a breeze to throw together! I combined the beans with the taco meat and warmed them through. We didn't have tortilla chips - but served on a large bed of crunchy spring greens so we didn't miss them. Topped with light sour cream and a little siriachi sauce.