The clock is tickin’ and your belly is a rumblin’! What’s for dinner when you’ve got places to be and people to feed?! 15-Minute Taco Salad, that’s what! Whip up a giant, nourishing bowl of crunchy greens loaded with juicy ground beef and all your favorite fresh toppings. The longest prep required for this dish is for the beef, and that could even be made ahead of time for reheating to save that much more time! So, the next time you’re in a crunch for a munch, 15-Minute Taco Salad will bring the Tex-Mex punch!
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, grated
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, sliced
- 1/4 cup cilantro leaves, chopped
- 3 limes, halved
For serving:
- sour cream, to taste
- jalapeño, optional, thinly sliced
- hot sauce, optional, to taste
- tortilla chips, to taste
Directions
Step 1 –In a large skillet over medium-high heat, heat the oil.
Step 2 –Add the beef to the oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 3 –Add the water and the taco seasoning to the meat mixture and stir well to combine.
Step 4 –Add the black beans to the meat mixture and gently stir to combine.
Step 5 –Cook the meat mixture until the beans are warmed through, about 3 minutes.
Step 6 –Divide the lettuce among four serving bowls.
Step 7 –Top the lettuce with the cheese, the meat mixture, the tomatoes, the avocado, the red onion, and the cilantro.
Step 8 –Squeeze the limes over the salads and top with the sour cream, the jalapeño slices, and the hot sauce.
Step 9 –Serve the salads with the tortilla chips.
