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Southwest Beef Taco Salad Recipe

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This recipe for Southwest Beef Taco Salad is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MEAT:
1 package lean ground beef (12–16 oz)

PRODUCE:
1 lime, for juice
2 romaine hearts, coarsely chopped
3/4 cup produced red onions
1/2 bunch fresh cilantro

FROZEN:
1 (10-oz) package frozen chopped spinach
2 tablespoons reduced-sodium taco seasoning


DAIRY:
1/4 cup shredded Mexican cheese blend
1 (15.5-oz) can reduced-sodium black beans, drained

DRY GROCERY:
3/4 cup medium salsa
2 cups baked tortilla chips, crushed
2 tablespoons reduced-sodium taco seasoning
1 (15.5) can reduced sodium black beans
Directions:
Directions:
Preheat large, nonstick sauté pan 2–3 minutes on medium-high. Place beef and seasoning in pan; cook 4–5 minutes, stirring occasionally, until no pink remains. Squeeze lime for juice (1 tablespoon). Drain beans.

Add salsa, beans, spinach, and lime juice to pan, then stir to blend; cook 4–5 minutes or until spinach is tender. Remove pan from heat and set aside to cool. Chop romaine and cilantro (1/2 cup). Crush tortilla chips.

Divide romaine in a pile on each serving plate; top with even amounts crushed tortilla chips and beef mixture (about 1 cup), then sprinkle with onions, cheese, and cilantro. Serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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