Beef And Bean Taco Salad Recipe

Name: Beef And Bean Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound extra-lean ground beef (93% lean); 3/4 cup medium refrigerated fresh salsa (such as La Mexicana); 1 (15-ounce) can unsalted black beans, rinsed and drained; Cooking spray; 4 (8-inch) 100% whole-wheat soft taco flour tortillas (such as Mission); 1 cup chopped tomato; 3/4 cup chopped ripe avocado; 1/4 cup chopped fresh cilantro; 2 teaspoons fresh lime juice; 1 teaspoon olive oil; 1/4 cup fat-free sour cream; 2 teaspoons adobo sauce (from canned chipotle chiles in adobo sauce); 1 (8-ounce) package presliced iceberg lettuce; 1.5 ounces preshredded reduced-fat Mexican blend cheese (1/3 cup)

Servings: persons

3/4 pound extra-lean ground beef (93% lean)
3/4 cup medium refrigerated fresh salsa (such as La Mexicana)
1 (15-ounce) can unsalted black beans, rinsed and drained
Cooking spray
4 (8-inch) 100% whole-wheat soft taco flour tortillas (such as Mission)
1 cup chopped tomato
3/4 cup chopped ripe avocado
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon olive oil
1/4 cup fat-free sour cream
2 teaspoons adobo sauce (from canned chipotle chiles in adobo sauce)
1 (8-ounce) package presliced iceberg lettuce
1.5 ounces preshredded reduced-fat Mexican blend cheese (1/3 cup)

1
Preheat broiler to high.
2
Heat a large nonstick skillet over medium-high heat. Add beef to pan; saute 5 minutes or until browned, stirring to crumble. Add salsa and beans; cook 5 minutes or until liquid almost evaporates.
3
Place 4 (7-ounce) ramekins upside down on a large jelly-roll pan; coat ramekins with cooking spray. Place 1 tortilla over each ramekin; fold down sides to form upside-down cups. Lightly coat tortillas with cooking spray. Broil 2 to 3 minutes on middle oven rack or until tortillas brown in spots. Remove pan from oven; let stand 1 minute. Invert tortillas, propping against ramekins and sides of pan to keep their shape; lightly coat with cooking spray. Broil an additional 2 minutes on middle rack or until browned. Remove from heat; cool slightly.
4
Place tomato, avocado, cilantro, lime juice, and oil in a small bowl; toss gently to combine. Combine sour cream and adobo sauce in a small bowl, stirring well.
5
Divide lettuce evenly among tortilla bowls. Top evenly with beef mixture; sprinkle evenly with cheese. Divide avocado mixture evenly over top; dollop 1 tablespoon sour cream mixture over each serving.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 pound extra-lean ground beef (93% lean), 3/4 cup medium refrigerated fresh salsa (such as La Mexicana), 1 (15-ounce) can unsalted black beans, rinsed and drained, Cooking spray, and more.

Yes, Beef And Bean Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef And Bean Taco Salad

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