A quick and easy recipe for busy weeknights.
- 2 large tomatoes chopped
- 1 pound ground beef lean
- 1 package taco seasoning or mix your spices as i did below
- 16 ounces refried beans (1 can)
- 1 cup salsa store bought or homemade
- 2 cups lettuce shredded (iceberg is best)
- 1 1/2 cups cheddar cheese shredded (i use low-fat)
- 1/3 cup sour cream (i use light)
- Carbohydrate 13.59355055 g
- Cholesterol 111.032570625 mg
- Fat 37.622262565625 g
- Fiber 4.29129995974898 g
- Protein 27.369093249875 g
- Saturated Fat 16.2931185683625 g
- Serving Size 1 1 Serving (288g)
- Sodium 715.656021975 mg
- Sugar 9.30225059025102 g
- Trans Fat 7.82376810318751 g
- Calories 503 calories
Step-by-step
- You can use the full fat varieties of all ingredients if you choose.
- For a healthier meal and no loss of flavor, use the lower fat versions.
- In a large skillet, cook the beef and taco seasoning over medium-high heat 5 to 7 minutes until browned, stirring frequently.
- I use cumin, chili powder and granulated garlic instead of the pre-packaged mix, about a teaspoon of each.
- Stir in beans and salsa breaking up the mixture with the back of a spoon.
- Bring to a boil, reduce heat and simmer for 5 minutes.
- Remove skillet from heat, scrape down the sides with a spatula and evenly distribute mixture over skillet bottom.
- Immediately sprinkle with half the cheese then layer on the lettuce, tomatoes, sour cream and remaining cheese as in the picture.
- This is great served with pickled jalapenos on the side for those who want more heat and additional salsa is nice as well.
Operating under a strict thirty-minute total time constraint requires precise sequencing in the skillet and assembly zone. Ground beef must brown over medium-high heat for five to seven minutes to render excess fat before moisture is introduced via salsa and refried beans. Breaking up the meat constantly with a wooden spoon prevents dense clumps from forming, ensuring an even base layer. Once the beef, beans, and salsa mixture reaches a boil, lower the heat immediately and simmer for five minutes to meld the starches without drying out the protein. Texture depends entirely on thermal management during layering. Adding the first half of the shredded cheddar immediately onto the hot beef mixture allows the fat and heat to melt the dairy into a protective barrier, which shields the crisp shredded iceberg lettuce and chopped tomatoes from wilting prematurely under steam. Iceberg lettuce provides the necessary crunch, but high water content means moisture will bleed out if the dish sits past thirty minutes at room temperature. Sour cream adds moisture and acidity, yet dolloping it in distinct patches rather than spreading it thin prevents the lettuce from turning soggy. Utilizing low-fat dairy options alters the melting point slightly, so shredding the cheese from a block rather than buying pre-bagged varieties with anti-caking cellulose yields a smoother melt over the warm meat base.
