Fourth of July

Taco Salad

by:
July  2, 2019
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Taco Salad
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

What You'll Need
Ingredients
  • 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
Directions
  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.
  8. WATCH ME MAKE THIS ON YOUTUBE: DASH OF AMY
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