- 1 pound ground beef
- 1 small onion, diced
- 1/4 cup taco seasoning
- 1/3 cup water
- 1 14.5oz. can diced tomatoes
- 2 cups beans (black or pinto)
- 1 1/2 cups frozen or fresh corn
- 1 4oz. can diced green chilies
- handful of chopped cilantro (optional)
- salt to taste
Suggested Salad Fixings
- Chopped or shredded lettuce (I like Romaine, my husband HAS to have iceberg)
- Grated Cheese
- Olives, sliced
- Fresh tomatoes, diced
- Diced avocado
- Sour Cream
- Jalapeños (fresh or jarred)
- Cilantro, chopped
I love a “hearty” salad, don’t you? Full of fresh veggies, but enough protein to really keep you full! Since the spring sun has been in full bloom this last week (it’s raining as I type, I hope that sunny spring weather comes back soon…) my mind has shifted to salads fit to be a lunch or dinner. Taco salad is a family favorite because everyone gets choices, and who doesn’t like that?!?
The recipe posted here is for the “hearty” part of this salad*. It can be made right before it is used or prepared earlier in the day and reheated when it is time to eat. Use this mixture to top a bed of lettuce and then add the fixings, whatever you like on tacos! In less than 30 minutes you have a delicious and healthy meal. The mixture freezes well, so make a double batch and pull it out when you are crunched for time. I hope you fit this into your meal plan in the near future, I guaranty it will become a family favorite!
*It is really a lovely mixture to use to dress of a simple cheese quesadilla too!
In a large fry pan add the ground beef and onion. Brown the beef and drain off the fat. Add the taco seasoning and water, stir to combine and bring to a simmer.
Stir in the diced tomatoes, beans, corn, green chilies, and cilantro. Bring to a simmer and add salt to taste. Simmer while you prepare the salad fixings. Place on top of a bed of lettuce and top with desired extras! Serve with tortilla chips.