Taco Bean Salad Recipes
EASY BLACK BEAN TACO SALAD
Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.
Provided by TZYGANIA
Categories Salad Taco Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
- Place black beans into a saucepan and bring to a simmer over medium heat.
- Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.
Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g
TACO BEAN SALAD
This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight.
Provided by penguinite
Categories Salad Taco Salad Recipes
Time 1h5m
Yield 12
Number Of Ingredients 19
Steps:
- Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
- Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.
Nutrition Facts : Calories 986 calories, Carbohydrate 42.7 g, Cholesterol 93 mg, Fat 80 g, Fiber 12.9 g, Protein 28.2 g, SaturatedFat 17.6 g, Sodium 1351.9 mg, Sugar 3 g
TACO BEAN SALAD
Storing Seasoned Hamburger Mix in the freezer helps Dorothy beat the clock when she is creating this change-of-pace tossed salad. Guests will love how it's chock-full of good stuff, including fresh tomatoes, chopped avocado and canned kidney beans.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Chop two tomatoes; cut remaining tomatoes into wedges. In a large salad bowl, toss the lettuce, tortilla chips, cheese, beans, avocado and chopped tomatoes; set aside., In a large microwave-safe bowl, combine hamburger mix and taco sauce. Cover and microwave on high for 2-3 minutes or until heated through. Spoon over salad; toss gently. Top with tomato wedges and onions. Serve with dressing.
Nutrition Facts : Calories 327 calories, Fat 18g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 459mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein.
BLACK BEAN TACO SALAD
15 minutes and two steps is all you need to toss this flavorful black bean salad. Perfect if you love Mexican cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Mix beans, olives, tomatoes, onions, cheese and cilantro in large bowl.
- Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach.
Nutrition Facts : Calories 215, Carbohydrate 35 g, Cholesterol 10 mg, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg
FIESTA TACO SALAD WITH BEANS
Betty Crocker's Diabetes Cookbook shares a recipe! Here's a recipe keeper-taco salad that's ready in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat beans and taco sauce over medium heat 4 to 5 minutes, stirring occasionally, until heated.
- In large bowl, toss lettuce, bell pepper, tomatoes, olives and corn chips. Spoon bean mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 10 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 10 g, TransFat 0 g
BLACK BEAN TACO SALAD
After assembling this mild main-dish aside the remaining canned beans to add to other salads later in the the week.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat. , Arrange tortilla chips on a serving plate; top with beef mixture.
Nutrition Facts : Calories 672 calories, Fat 37g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 970mg sodium, Carbohydrate 53g carbohydrate (13g sugars, Fiber 6g fiber), Protein 28g protein.
TACO AND BLACK BEAN SALAD
Make and share this Taco and Black Bean Salad recipe from Food.com.
Provided by Shannon 24
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Arrange the taco chips on the outer edeges of four dinner plates. Divide and set lettuce in the center.
- Combine black beans, salsa and corn in a bowl, and then divide and spoon onto the lettuce.
- Arrange avacado and sprinkle cheese around the bean mixture. Top bean mixture with a spoonful of sour cream.
Nutrition Facts : Calories 428.8, Fat 19.3, SaturatedFat 8.2, Cholesterol 34.7, Sodium 584.9, Carbohydrate 46.1, Fiber 17.1, Sugar 3.5, Protein 22.4
BLACK BEAN TACO SALAD
Make and share this Black Bean Taco Salad recipe from Food.com.
Provided by AZRT8871
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
- To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
Nutrition Facts : Calories 338.4, Fat 10.7, SaturatedFat 2.3, Cholesterol 47.6, Sodium 302.9, Carbohydrate 33, Fiber 10.2, Sugar 5.5, Protein 29.5
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VEGETARIAN BLACK BEAN TACO SALAD (VEGAN, GLUTEN-FREE)
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TACO BEAN SALAD | RESCOOKING.COM
The ingredient of Taco Bean Salad. 1 teaspoon olive oil; 1 large onion, chopped; 2 pounds ring beef; u00bd cup chili powder; 1 tablespoon dried oregano; 2 tablespoons ground cumin; u00be cup sliced black olives; 2 (14 ounce) cans light red kidney beans, drained and rinsed; 1 (16 ounce) garbanzo beans, drained and rinsed
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Set aside. Toss the black beans with all the spices and warm in a pan over medium heat with ¼ cup water. Stir occasionally until warmed through, about 5 to 6 minutes. To assemble the salad, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each individual plate or bowl.
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