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  • 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!


Taco Salad

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.