READY IN 35 mins

Easy Black Bean Taco Salad

Read Reviews (6)

"Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives." — TZYGANIA

Directions

Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
Place black beans into a saucepan and bring to a simmer over medium heat.
Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

May 12, 2012

I made this as a quick lunch today. I used ground turkey instead of beef, homemade taco seasoning and V-8 in place of the water. I also used homemade salsa and reduced fat sour cream. Because I'm eating low-carb, I skipped the chips on my portion. NO LEFTOVERS.

—Sarah Jo

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May 02, 2012

Definitely easy and tasty! This does make for a simple weeknight meal. I used lean ground beef and "Taco Seasoning II" from this site and didn't bother with the water, just seasoned the beef and browned it. I de-seeded a few plum tomatoes before dicing and used a light Mexican blend cheese. I added some chopped black olives and green onion for a better presentation and cut back on the sour cream and chips using just enough for each salad. To lighten it up a bit I used light sour cream and baked chips...

—Jillian

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6 Ratings

May 01, 2012

I tend to want to layer my taco salads with the lettuce on the bottom unless I am using a large taco shell for the base - that said - this is a fine recipe - the nutritional information was a little scary - I didn't use any where near the amount of sour cream, cheese & chips called for. Makes for a nice fast dinner.

—Baking Nana

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Jul 11, 2012

We liked it. I used ground chicken instead of beef. Easy to prepare. Will make again.

—Vikki Cabral

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Jun 03, 2012

The whole family really enjoyed this! Added a dallop of spicy avocado sauce from this site. YUM!

—mommyluvs2cook

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May 21, 2012

This is a very good, quick and simple recipe. It's as healthy as you choose to make it and is very flexible. A keeper!

—Leonda58

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Nutrition

Calories
1039 kcal
52%

Carbohydrates
83.7 g
27%

Cholesterol
144 mg
48%

Fat
58.6 g
90%

Fiber
14.6 g
59%

Protein
47.2 g
94%

Sodium
2128 mg
85%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Black Bean Taco Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1039
Calories from Fat: 527

% Daily Value *
Total Fat 58.6g 90 %
Saturated Fat 26.8g 134 %
Cholesterol 144mg 48 %
Sodium 2128mg 85 %
** Potassium 1345mg 38 %
Total Carbohydrates 83.7g 27 %
Dietary Fiber 14.6g 59 %
Protein 47.2g 94 %
** Sugars 6.9g
Vitamin A 121 %
Vitamin C 57 %
Calcium 36 %
Iron 69 %
** Thiamin 40 %
** Niacin 100 %
** Vitamin B6 39 %
** Magnesium 68 %
** Folate 122 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.