Week 44, Recipe 4: Black Bean & Beef Taco Salads

 

NOTES

• Make the meat and bean mixture the night/morning before for a quick dinner prep.
• If your kids don't like the salad option, make them a burrito with a flour tortilla using the same ingredients.
• Modified from Taste of Home

INGREDIENTS

• 1/2 lb lean ground beef
• 1 jalapeno pepper, seeded and finely chopped
• 1 onion, chopped
• 2 tbsp taco seasoning (buy a packet or make your own)
• 1/3 c. water
• 1 15-oz can black beans, rinsed ad drained
• Lettuce
• 1 large tomato, chopped
• 1/2 red or green pepper, chopped
• 3 green onions, chopped
• Shredded Mexican-style, Monterrey Jack or Cheddar cheese
• 1/2 c. sour cream
• 1/4 c. milk (2% if you have it)
• 1/2 c. salsa
• Avocado for topping
• Tortilla chips

DIRECTIONS

1. In a large skillet, cook beef, jalapeno and onion over medium heat until meat is no longer pink; drain.

2. Stir in water and taco seasoning.Bring to a boil then reduce heat and simmer, uncovered, for 5 minutes or until most of the liquid is absorbed. Remove from heat and stir in beans.

3. Divide lettuce among serving bowls. Top with beef mixture, veggies and cheese.

4. In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads and arrange chips around the edges (or crumble over top like I did).