Colorful Taco Salad
Dry edible beans are grown in the panhandle of Nebraska and our state has been a leader in dry bean production for over 80 years. Adding fresh or canned dry beans to our diets can help boost fiber, potassium, and protein.
Yield: 6 servings
Ingredients:
- 1 pound lean ground beef
- 1 package low-sodium taco seasoning*
- 1 can (15 ounces) black beans
- 2 cups tortilla chips
- 8 cups of salad greens, gently rubbed under cool running water
- ½ cup shredded cheddar cheese
- ½ cup diced onion, red or white, scrubbed with clean vegetable brush under running water
- ½ cup chopped tomatoes, gently rubbed under cold running water
- ¼ cup salsa
- ¼ cup low-fat ranch or french dressing (optional)
Directions:
- Wash hands with soap and water.
- Brown 1 pound of lean ground beef over medium heat 8 to 10 minutes in a large nonstick skillet, breaking beef up into small crumbles. Cook until beef is not pink and reaches 165 °F when measured with a food thermometer. Pour off drippings.
- Add taco seasoning and ¾ cup water. Bring to boil. Reduce heat and simmer 5 minutes stirring occasionally.
- Drain black beans and rinse under running water. Let dry before using or pat dry with a papertowel.
- Layer in large serving bowl or onto individual plates in the following order: chips, cooked beef, salad greens, black beans, cheese, onion, tomatoes. Top with your favorite salsa and/or salad dressing.
- Store leftovers in a sealed container in the refrigerator.
Notes:
* Instead of using a packet of taco seasoning, try our low-sodium homemade taco seasoning.
For more information on dry beans, check out the Nebraska Dry Bean Commission
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
