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Wednesday, February 29, 2012

Taco Salad

 Taco Salad

Ingredients for meat/bean mixture:

1 lb. low fat ground beef
1/2 tsp. Spike Seasoning (optional)
1 tsp. olive oil (to saute ground beef, use more or less oil depending on your pan)
1 can black beans (can use kidney beans or small red beans)
2 Tbs. Taco Seasoning *
2 cups water (I would add less water – follow the directions for taco seasoning)

(Makes enough meat/bean mixture for 4-5 salads. I recommend doubling the amount of meat/beans and freezing it so you can have taco salads in your future!)

Ingredients for each salad (this makes a large, whole meal salad):
3 cups romaine lettuce, torn, washed, and spun dry
3 T ranch dressing 3/4 cup meat/bean mixture (or more)
1 cup diced tomatoes or cherry tomatoes
1/4 cup grated cheese (I use low-fat four cheese Mexican blend)

Drain and rinse can of black beans into a colander. (you can also make your own beans and use these. The recipe I use for black beans is here:

Heat olive oil in frying pan. Cook beef over medium high heat until well browned, breaking apart  as it cooks. When beef is browned, add beans, taco seasoning, water and simmer until nearly all water is evaporated. Let cool slightly before using on salad. (This can be made ahead and frozen. To use after freezing, thaw and then reheat for a couple of minutes in a microwave.)

To assemble salad, put lettuce in large plastic bowl and toss with desired amount of dressing. Add slightly warm beef/bean mixture and diced tomatoes and gently toss. Arrange on serving plate and sprinkle with grated cheese.

* Recipe for making your own taco seasoning can be found here:

Recipe Adapted from:

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