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In-A-Snap Taco Salad

BeefTex-MexStove-Top

Time: 15 minutes

Yield: 6 servings

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About

In-A-Snap Taco Salad isn't joking around. It really can come together in just 15 minutes. And it's so worth it; spicy, savory taco meat belongs on a salad! The salad is crisp and refreshing, and beautifully enhanced with lime and creamy avocado. It's just, you know... taco-tastic! In-A-Snap Taco Salad puts the taco meat front and center where it belongs, and that makes this salad a winner!

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Ingredients

  • For the salad:
  • 1 tablespoon vegetable oil
  • 1 pound ground sirloin beef
  • 2/3 cup water
  • 1 (1-ounce) package taco seasoning
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 head romaine lettuce, chopped
  • 1 cup cheddar cheese, optional, shredded
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 cup red onion, sliced
  • 1/4 cup cilantro, chopped
  • 3 limes, halved
  • Optional, for serving:
  • pickled sliced jalapeños, to taste
  • sour cream, to taste
  • tortilla chips, to taste

Directions

Step 1 -In a large skillet over medium-high heat, add the oil.

Step 2 -Add the beef to the hot oil and cook, while crumbling, until it is no longer pink, about 6-7 minutes.

Step 3 -Add the water and the taco seasoning and stir well to combine.

Step 4 -Add the black beans and stir gently to combine.

Step 5 -Cook until the beans are warmed through, about 3 minutes.

Step 6 -Divide the lettuce between six serving bowls.

Step 7 -Top the lettuce in each serving bowl with an even amount of the beef mixture, the cheese, the tomatoes, the avocado, the onions, and the cilantro.

Step 8 -Squeeze 1 of the lime halves over each of the salads.

Step 9 -Top the salads with the pickled jalapeños and the sour cream.

Step 10 -Serve with the tortilla chips.

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