Kalyn's Beef and Black Bean Taco Salad
Try this Kalyn's Beef and Black Bean Taco Salad recipe.
Try this Kalyn's Beef and Black Bean Taco Salad recipe.
- 2 cups water
- 1 tsp. ground cumin
- 1 lb. low fat ground beef (less than 10% fat)
- 1-2 tsp. olive oil (to saute ground beef use more or less oil depending on your pan)
- 1 can black beans rinsed and drained (can use kidney beans or small red beans)
- 1/2 tsp.â spike seasoningâ (optional but good)
- 1 t chile powder (new mexico chile powder preferred this is a very mild ground red chile powder)
- 1/4 tsp. ground chipotle chile peppers (or use any oth
- 3 cups romaine lettuce torn, washed, and spun dry
- 3 t ranch dressing (see notes)
- 3/4 cup meat/bean mixture (or more)
- 1 cup diced tomatoes or cherry tomatoes (if using large drain them in a colander after chopping)
- handful of black olives cut in half
- 1/4 cup grated cheese more or less to taste (i use four cheese mexican blend)
- Carbohydrate 17.4881060364299 g
- Cholesterol 5.65000000477623 mg
- Fat 2.24337510734135 g
- Fiber 6.52877237797963 g
- Protein 7.6280531265151 g
- Saturated Fat 1.15819016702166 g
- Serving Size 1 1 Serving (341g)
- Sodium 97.5659724977497 mg
- Sugar 10.9593336584502 g
- Trans Fat 0.251847107558081 g
- Calories 117 calories
Step-by-step
- Dump the can of black beans into a colander in the sink, then rinse with cold water until no more foam appears. (This removes some of the undigestible carbohydrates that can make beans hard to digest.) Let drain while you cook meat.
- Heat olive oil in large heavy frying pan, then add ground beef, breaking apart with your fingers as you add to the pan.
- Cook beef over medium high heat until well browned, breaking apart with metal turner as it cooks.
- When beef is browned, add rinsed beans, Spike Seasoning, chile powder, cumin, Chipotle chile powder, and water and simmer until nearly all water is evaporated.
- Let cool slightly before using on salad. (This can be made ahead and frozen. To use after freezing, thaw and then reheat for a couple of minutes in a microwave.)
- To assemble salad, put lettuce in large plastic bowl and toss with desired amount of dressing.
- Add slightly warm beef/bean mixture and diced tomatoes and olives and gently toss.
- Arrange on serving plate and sprinkle with grated cheese.
My Favorite Weeknight Taco Salad: A Busy Mom's Go-To Recipe
As a busy mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Kalyn's Beef and Black Bean Taco Salad has become a staple in our house, and for good reason. It's packed with flavor, easy to customize, and requires minimal cleanup – a huge win in my book! The best part? I can often prep the meat and bean mixture ahead of time, making weeknight dinners a breeze. One less thing to worry about after a long day of wrangling kids and juggling work!
The recipe itself is wonderfully adaptable. Feel free to experiment with different types of beans – kidney beans or small red beans work perfectly well in place of black beans. And don't be afraid to get creative with your toppings! I love adding a dollop of sour cream or guacamole for extra creaminess and a punch of flavor. Chopped avocado, shredded lettuce, or even some diced jalapeños are also great additions. This salad is a blank canvas for your culinary creativity.
The beauty of this recipe lies in its simplicity. The combination of seasoned ground beef, flavorful beans, and fresh vegetables creates a symphony of tastes and textures. The spiciness is easily adjustable to your liking – feel free to add more or less chile powder depending on your preference. I typically use a milder chile powder, which makes it perfect for even the most sensitive palates. My kids, who are notoriously picky eaters, absolutely devour this salad.
This taco salad isn't just a convenient weeknight meal; it’s also incredibly versatile. It’s perfect for potlucks, picnics, or even a light lunch. I’ve often taken it to work for a satisfying and healthy midday meal that keeps me energized through the afternoon. The leftovers are also great, although let's be honest, there are rarely any leftovers in our house!
Beyond the convenience and flavor, this salad is a nutritional powerhouse. It's a great source of lean protein from the ground beef and beans, as well as fiber from the beans and vegetables. The combination of protein and fiber keeps you feeling full and satisfied, preventing those mid-afternoon energy crashes that often plague us busy moms. This means I can power through my day without the need for sugary snacks or a second helping of carbs.
Making this salad is a fun activity that can involve the whole family, especially on a weekend. Get the kids involved in rinsing the beans, chopping vegetables, or even helping to assemble the salad. It’s a great way to teach them about healthy eating and teamwork, and it makes dinner prep much more enjoyable. Plus, they're more likely to eat something they helped create!
So, if you're looking for a quick, easy, delicious, and healthy meal that the whole family will love, give this Kalyn's Beef and Black Bean Taco Salad a try. I promise you won’t be disappointed. It's become a go-to recipe in my house, and I'm confident it will become a favorite in yours as well. Happy cooking!
