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5
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Taco Salad
Enjoy a quick, hearty, and customizable Mexican Taco Salad loaded with ground beef, fresh veggies, and cheese, ready in just 25 minutes.
Course
Salad
Cuisine
Mexican
Keyword
black beans, cheddar cheese, ground beef
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
1658
kcal
Author
Corrie
Ingredients
1
pound
ground beef
1
head romaine lettuce
chopped
1
can black beans
drained and rinsed
1
cup
shredded cheddar cheese
2
tomatoes
diced
Instructions
In a large pan, cook the ground beef until no longer pink. Drain off excess fat.
In a large bowl, combine the lettuce, black beans, cheese, and tomatoes.
Add the cooked ground beef to the salad and toss to combine.
Serve as desired, with your favorite dressing and additional toppings.
Notes
Prepare your ingredients ahead of time for a quick and easy assembly.
Drain and rinse canned beans before using to reduce sodium content.
Feel free to customize your taco salad with your favorite toppings. Think corn, avocado, jalapenos, or olives.
If making ahead, keep the dressing separate to prevent the salad from becoming soggy.
Always choose fresh, high-quality ingredients for the best flavor.
Nutrition
Calories:
1658
kcal
|
Carbohydrates:
13
g
|
Protein:
106
g
|
Fat:
130
g
|
Saturated Fat:
57
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
48
g
|
Trans Fat:
6
g
|
Cholesterol:
435
mg
|
Sodium:
1059
mg
|
Potassium:
1898
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
3181
IU
|
Vitamin C:
34
mg
|
Calcium:
906
mg
|
Iron:
10
mg