Beef and Bean Taco Salad - Lunch Version
6
Servings
12
Ingredients
0
Comments
The perfect taco topping for baked potatoes or salad and pairs well with traditional Mexican toppings. It makes a filing, easy meal whatever way you arrange it.
6
Servings
12
Ingredients
0
Comments
Ingredients
- ½ pounds Ground Beef
- ½ cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon Cumin
- ½ teaspoons Chili Powder
- 1 ½ cups cook Black Beans, Dried
- 1 cup Corn, Frozen
- 10 ounces Diced Tomatoes with Green Chiles
- ¼ cups chop Cilantro, Fresh
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 12 cups Lettuce, Salad Mix
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large pan, cook ground beef and onion over medium-high heat until beef is no longer pink.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large pan, cook ground beef and onion over medium-high heat until beef is no longer pink.
- Sprinkle meat mixture with garlic, cumin, and chili powder. Mix thoroughly.
- Stir in black beans, corn, and diced tomatoes and heat through.
- Stir in cilantro and season with salt and pepper.
- Serve over salad greens.