EASY BLACK BEAN TACO SALAD
Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.
Provided by TZYGANIA
Categories Salad Taco Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
- Place black beans into a saucepan and bring to a simmer over medium heat.
- Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.
Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g
EASY CROCK POT CHICKEN & BLACK BEAN TACO SALAD RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 9
Steps:
- Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups. To serve, place the chopped lettuce on a plate or in a bowl. Top with some of the chicken, shredded cheese and salad dressing.
TACO BEAN SALAD
Storing Seasoned Hamburger Mix in the freezer helps Dorothy beat the clock when she is creating this change-of-pace tossed salad. Guests will love how it's chock-full of good stuff, including fresh tomatoes, chopped avocado and canned kidney beans.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Chop two tomatoes; cut remaining tomatoes into wedges. In a large salad bowl, toss the lettuce, tortilla chips, cheese, beans, avocado and chopped tomatoes; set aside., In a large microwave-safe bowl, combine hamburger mix and taco sauce. Cover and microwave on high for 2-3 minutes or until heated through. Spoon over salad; toss gently. Top with tomato wedges and onions. Serve with dressing.
Nutrition Facts : Calories 327 calories, Fat 18g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 459mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein.
BLACK BEAN TACO SALAD
After assembling this mild main-dish aside the remaining canned beans to add to other salads later in the the week.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat. , Arrange tortilla chips on a serving plate; top with beef mixture.
Nutrition Facts : Calories 672 calories, Fat 37g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 970mg sodium, Carbohydrate 53g carbohydrate (13g sugars, Fiber 6g fiber), Protein 28g protein.
BLACK BEAN TACO SALAD
15 minutes and two steps is all you need to toss this flavorful black bean salad. Perfect if you love Mexican cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Mix beans, olives, tomatoes, onions, cheese and cilantro in large bowl.
- Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach.
Nutrition Facts : Calories 215, Carbohydrate 35 g, Cholesterol 10 mg, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg
TACO BEAN SALAD
This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight.
Provided by penguinite
Categories Salad Taco Salad Recipes
Time 1h5m
Yield 12
Number Of Ingredients 19
Steps:
- Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
- Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.
Nutrition Facts : Calories 986 calories, Carbohydrate 42.7 g, Cholesterol 93 mg, Fat 80 g, Fiber 12.9 g, Protein 28.2 g, SaturatedFat 17.6 g, Sodium 1351.9 mg, Sugar 3 g
CORN AND BLACK BEAN TACO SALAD
Steps:
- Place a large skillet over medium heat and add the oil. Add the diced onion. Cook, stirring frequently, until the onions begin to soften. Add the green bell pepper, chili powder, cumin and salt. Cook for about 3 minutes until the peppers begin to soften. Add the corn and cook for about 3 minutes. Add the black beans and the water and continue cooking for about 7 - 10 minutes over medium heat until the water is almost evaporated. Remove from the heat, let cool and then refrigerate. While the corn and black bean mixture is cooling slice the lettuce and the tomatoes. Shred the cheese. When ready to assemble place the broken taco shells in the bottom of a large bowl. Top with the lettuce and then the corn and black bean mixture. Arrange the tomato wedges around the edges. Top with the shredded cheese, then spoon the sour cream on top and serve.
EASY BLACK BEAN TACO SALAD
This is something I threw together once out of my pantry and it has become a very regular addition to my meal rotation.Lettuce, and tortilla chips are approximate, use as much as you like. You can add whatever you like for toppings: tomatoes, avocado, black olives, jalepinos. Whatever really. Depending on what you put on them, they have the potential to be pretty healthy. Hope you love it as much as I do!
Provided by Little Of Everything
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Drain and rinse the black beans and put them in a large skillet. Mash them slightly with a spoon.
- Add the diced tomatoes with green chilies. For spicier salad use the liquid from the can, for milder drain the can and use 1/3 of the can of water.
- Add the taco seasoning. Mix well.
- Simmer until it reaches the thickness you'd like, I like it about chili consistency. Don't turn the heat too high or it'll burn.
- Cover a plate with tortilla chips, I like to crunch them slightly so that they are bite size.
- Top with lettuce, and bean mixture.
- Add toppings as you like them: cheese, salsa, sour cream, avocado, tomato, onion, jalapeno, peppers, ect.
Nutrition Facts : Calories 354.5, Fat 8.9, SaturatedFat 1.1, Sodium 1488.6, Carbohydrate 59.9, Fiber 14.1, Sugar 4.5, Protein 13.3
ANCHO GROUND TURKEY AND BLACK BEAN TACO SALAD
Steps:
- In a large skillet, poor 3 tblspn olive oil then add 2 chopped onions and heat about 6-7 minutes until translucent, stirring as necessary. Next add the garlic and heat another 1 minute. Then add ground turkey and continue mashing it down with a fork until its broken up and looks like ground beef. Then add the 4 tspns of adobo and 4 tspns of cumin and stir in and mix well with the ground turkey. Add the additional olive oil when you add the turkey if necessary. At the same time add both cans of refried black beans to a separate pan and heat for 2-3 minutes, until hot. Simple guacamole-halve 3 avacados and scoop out contents into a medium bowl. Mash avacados with a fork until smooth (does not have to be lump free. Do it to the consistency that you prefer). Add chopped cilantro, salt and lime juice. mix all ingredients well. Surround plate with soy flaxseed chips. add lettuce to the middle. Top lettuce with black bean refried beans and then the cheddar cheese so that it melts from the heat of the black beans. Then top with ground turkey and top with a large tspn full of guacamole. Finally, sprinkle chopped tomatoes and serve. Add light sour cream if desired.
CHICKEN BLACK BEAN TACO SALAD
I got this out of a cooking light a few years ago. The dressing is amazing-the whole salad is terrific!
Provided by Haversac
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine vinaigrette ingredients in a bowl & mix well (or you can toss them all in a food processor & blend.).
- Layer salad ingredients, & top with vinaigrette.
- Enjoy!
- (To make lighter, you can reduce oil to 1 T, and skip the cheese!).
Nutrition Facts : Calories 404.2, Fat 21.1, SaturatedFat 7.3, Cholesterol 64.5, Sodium 491.6, Carbohydrate 25.6, Fiber 8.4, Sugar 2.1, Protein 29.1
BLACK BEAN TACO SALAD WITH LIME VINAIGRETTE
This recipe came from Cooking Light magazine. Even though it has a lot of ingredients, it's still quick and easy to pull together for a weeknight meal.
Provided by Sherri35
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To prepare vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.
- To prepare salad: combine lettuce and remaining ingredients except chips in a large bowl.
- Add vinaigrette; toss well to coat.
- Serve with chips.
- Note: to prepare vinaigrette without a food processor, just crush the garlic clove and vigorously whisk it and all the other ingredients together.
- This is what I do.
Nutrition Facts : Calories 474.1, Fat 18.8, SaturatedFat 3.6, Cholesterol 47.1, Sodium 403.2, Carbohydrate 48.3, Fiber 11.9, Sugar 7.3, Protein 30.6
KIDNEY BEAN TACO SALAD
Make and share this Kidney Bean Taco Salad recipe from Food.com.
Provided by looneytunesfan
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, drain.
- In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat.
- Arrange tortilla chips on a serving plate and top with the beef mixture.
Nutrition Facts : Calories 452.7, Fat 31.5, SaturatedFat 8.5, Cholesterol 77.1, Sodium 537.9, Carbohydrate 16.9, Fiber 3.8, Sugar 7.7, Protein 25.6
BEAN AND CHICKEN TACO SALAD
Make and share this Bean and Chicken Taco Salad recipe from Food.com.
Provided by Parsley
Categories Poultry
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine chicken, lettuce, onion, beans, avocado and cheese. Toss to combine well.
- Add crushed chips-mix well.
- In a small bowl, combine taco seasoning, cilantro and Thousand Island dressing and stir well.
- Pour over salad and toss to coat.
Nutrition Facts : Calories 793.9, Fat 44.6, SaturatedFat 11.6, Cholesterol 104.4, Sodium 769, Carbohydrate 58.1, Fiber 12.2, Sugar 9.3, Protein 41.4
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