Kalyn's Beef and Black Bean Taco Salad
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Category
Main Dish
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Cusine
Mexican
What do you need?
How to make?
Ingredients
1 lb. low fat ground beef
1-2 tsp. olive oil
1 can black beans, rinsed and drained
1/2 tsp. Spike Seasoning
1 T chile powder
1 tsp. ground cumin
1/4 tsp. ground Chipotle chile peppers (or use any other type of hot chile powder or chili sauce. See notes for more options.
2 cups water
3 cups romaine lettuce, torn, washed, and spun dry
3 T ranch dressing
3/4 cup meat/bean mixture
1 cup diced tomatoes or cherry tomatoes
handful of black olives, cut in half
1/4 cup grated cheese, more or less to taste
Directions
Dump the can of black beans into a colander in the sink, then rinse with cold water until no more foam appears. Let drain while you cook meat. Heat olive oil in large heavy frying pan, then add ground beef, breaking apart with your fingers as you add to the pan. Cook beef over medium high heat until well browned, breaking apart with metal turner as it cooks. When beef is browned, add rinsed beans, Spike Seasoning, chile powder, cumin, Chipotle chile powder, and water and simmer until nearly all water is evaporated. Let cool slightly before using on salad. 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 olives and gently toss. Arrange on serving plate and sprinkle with grated cheese.