Taco Salad is one of those dishes that is good all year round.
In the summer I love using garden fresh tomatoes and lettuce.
It is an easy make ahead dish to take to reunions or cook-outs, any time of year.
I have even served it at buffet style get togethers.
It's a great way to sneak some beans into those picky eaters...smoosh them into the hamburger mixture with a potato masher. ;-)
My youngest daughter loves to cook!
Her specialty is anything taco(ish)...
You get the point ;-)
In addition to the beans, it is full of other delicious (and good for you) ingredients.
We seem to mix it up every time...
different lettuces, different cheeses, and have used refried beans instead of black beans.
Recipe for Taco Salad
1 pound ground beef, cooked
1 package taco seasoning
1 can black beanssour cream (enough to cover hamburger mixture)
sharp cheddar cheese, shredded
Fry ground beef and onion until meat is no longer pink.
Remove from heat.
Add taco seasoning and stir.
Add black beans, smashing them into meat mixture with a potato masher.
Spread meat mixture into a 9 x 13 dish.
Spread sour cream onto meat mixture (like icing a cake).
Add shredded lettuce, cheese, and tomatoes.
Sprinkle with salt and pepper.
This taco salad is delicious served with the meat warm OR refrigerated and ate cold later.
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