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–+ servings

Mexican Bean Taco Salad

Teresa Ambra
Wonderful Tex-Mex salad is filled with lettuce, tomatoes, cucumber, olives, black and kidney beans, corn, avocados, cilantro, seasoned ground beef and tortilla chips. Serve with French or Catalina dressing. This salad is gluten free.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine Tex-Mex
Servings 12
Calories 257 kcal

Equipment

  • 1 large salad bowl with tongs
  • 1 sharp knife for cutting vegetables
  • measuring cups
  • measuring spoons
  • 1 large skillet
  • 1 hamburger chopper to cut meat down in small pieces while frying
  • 1 wooden spoon

Ingredients
  

  • 3 bags butter bliss lettuce or your favorite blend
  • 8 oz. pkg. Habanero Jack Cheddar cheese shredded, or Chipotle flavored cheese
  • 2 lbs. 93% to 96% lean ground beef cooked and drained
  • 1 packet taco seasoning or Homemade Taco Seasoning
  • 1/2 15-oz. can black beans rinsed
  • 1/2 15-oz. can dark red kidney beans rinsed
  • 1/2 15-oz. can whole kernel corn rinsed
  • 2 pints grape tomatoes I used one container Champagne orange cherry tomatoes
  • 1/2 large red bell pepper diced
  • 1/2 large green bell pepper diced
  • 1/3 cup red onion diced fine
  • 1/4 to 1/3 cup fresh cilantro chopped
  • 1 avocado peeled, diced and dipped in lemon juice to preserve color (if not ripe, microwave a few minutes at 50% power until softened)
  • 1 cup tortilla chips or strips, for garnish

Instructions
 

  • Brown beef and onion in skillet and drain.
  • Use a hamburger chopper to cut meat down in small pieces while frying.
  • Stir in taco seasoning. Set aside.
  • Layer lettuce, tomatoes, peppers, black beans, kidney beans, corn, beef mixture and then cheese in very large salad bowl.
  • Refrigerate.
  • Add avocado, cilantro and tortilla chips just before serving.
  • If desired, toss before serving with salad dressing and tortilla chips.

Notes

NOTE: This recipe makes enough for 12 large servings. Cut in half if you can't eat this all up in a day or so.
 
NOTE: To preserve salad, leave the meat mixture and salad dressing off and serve it on the side with avocados, tortilla chips and cilantro. Then add these ingredients right before serving. The salad will last a few days that way.
 
NOTE: This salad is excellent with a Catalina or French Dressing.
 
NOTE: I used a Homemade Taco Seasoning.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 257kcalCarbohydrates: 14gProtein: 22gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 62mgSodium: 441mgPotassium: 597mgFiber: 3gSugar: 4gVitamin A: 1353IUVitamin C: 28mgCalcium: 125mgIron: 3mg
Keyword avocados, black beans, corn, gluten free, olives, salad, Tex Mex, tomatoes, tortillas
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