Made with hearty ground beef and all the taco toppings, this Classic Taco Salad recipe is the perfect addition to your Taco Tuesday or the ultimate taco bar!
4Servings
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Ingredients
3-4clovesgarlicminced
1poundlean ground beef
2teaspoonground cumin
1teaspoonsmoked paprika
½teaspoonchili powder
1½teaspoonchipotle powderdivided
½teaspoononion powder
salt and black pepperto taste
3Tablespoonextra virgin olive oildivided
1cupblack beansdrained and rinsed
½head iceberg lettucechopped
1large ripe avocadochopped
2cupscherry or grape tomatoesquartered
½small red oniondiced small
1cupfrozen sweet cornwarmed
2Tablespoonsfresh lime juice
¾cupMexican blend cheesefinely shredded
**sour creamsalsa or tortilla chips, for topping/garnish
Instructions
Heat a large skillet over medium heat. Add the garlic and ground beef and season with ground cumin, smoked paprika, chili powder, one teaspoon chipotle powder, and onion powder. Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the meat is browned and broken into small pieces, approximately 8-10 minutes. Break up the beef with a spatula into small chunks while it cooks.
Stir the black beans into the skillet with the beef mixture until thoroughly coated with the seasonings. Remove from heat and carefully drain excess fat from skillet and set aside.
Combine the lettuce, avocado, tomatoes, red onion, and corn in a large bowl. Sprinkle with remaining olive oil, chipotle powder, and fresh lime juice. Generously season with salt and black pepper, to taste, and toss to combine.
To serve, transfer salad to a serving platter and top with the seasoned beef and black beans, Mexican cheese, and tortilla chips.
*use gluten free tortilla chips to make this gluten free**nutrition is calculated without optional toppings/garnish
Notes
*use gluten free tortilla chips to make this gluten free**nutrition is calculated without optional toppings/garnish