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| Easy Ground Beef Taco Salad |
serves approximately 12
This is a great make-ahead meal—do meal
prep a day or two ahead of time and assemble all just before serving. Multiply for a crowd; divide for smaller
quantities. Chips will get
soggy—add more chips if serving as leftovers.
Ingredients
·
2 pounds ground beef
·
1/3 cup or 2 envelopes reduced-sodium taco seasoning (or to
taste)
·
1 1/2 cup water
·
1 medium head iceberg lettuce, washed, dried & torn (about 8
cups)
·
2+ cups shredded cheddar cheese
·
4 cups broken tortilla chips
·
1+ cup Catalina salad
dressing (add more as desired)
·
1, 15-18 oz. black beans, drained & rinsed
·
1, 15-18 oz. dark red kidney beans, drained & rinsed
·
1 cup sliced green onion, washed & dried
·
1 medium can sliced black olives
·
1 10-16 oz. FROZEN sweet white corn
Serve on the side/optional
·
Sour Cream
·
Chopped yellow onion
·
Salsa
·
More tortilla chips
·
Diced green chilies
Directions
In a large skillet*, cook beef over medium heat 6-8
minutes or until no longer pink, breaking into crumbles; drain. Stir in taco
seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6
minutes or until thickened, stirring occasionally. Cool slightly.
In a large bowl, layer lettuce, cheese, ½ of broken chips, green
onion, black beans, seasoned, cooked ground beef, kidney beans, frozen corn,
sliced black olives. Top with more chips; drizzle with dressing and toss to
combine. Serve immediately.
*I used my Instant Pot and the sauté setting to brown the
hamburger, add the taco seasoning & water and let it cook on the sauté
setting for 5-7 minutes to blend flavors and reduce liquid. I drained excess
liquid and refrigerated the seasoned beef until ready to assemble the salad.)