Fourth of July

Taco Salad

July  2, 2019
0 Ratings
Photo by Dash of Amy
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 6-8
Author Notes

A simple, delicious, and hearty taco salad made with ground beef, pinto beans, and corn. Finish it off with avocado, tomatoes, cheese, and crushed chips. Perfect meal for Taco Tuesday! —Dash of Amy

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 tablespoons taco seasoning
  • 1 can pinto beans, drained and rinsed
  • 1 can corn, drained
  • 1/2 salsa (I use Pace)
  • 1 bunch green onions, sliced thin
  • 1 tomato, chopped
  • 1 avocado, diced
  • 1 bunch fresh cilantro, finely chopped
  • 1 cup iceberg lettuce, finely chopped
  • crushed tortilla chips
  • shredded cheddar cheese
  • Optional: salsa and sour cream
In This Recipe
  1. Heat a large skillet over medium heat, and add the olive oil and ground beef.
  2. Mix the beef breaking it up with a spatula.
  3. After 2-3 minutes of cooking the meat, add the salt, pepper, garlic, and taco seasoning, and mix well.
  4. Once the meat is completely cooked add the pinto beans, corn, and salsa; cook until completely heated and bubbling about 1-2 minutes.
  5. To serve place a couple of spoonfuls of the meat mixture into a bowl.
  6. Top with cheese, crushed chips, green onions, lettuce, tomatoes, avocado, and fresh cilantro.
  7. Add a spoonful salsa and sour cream if desired.

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