Time 10m Number Of Ingredients 8 Steps:
Place lettuce, black beans, sweet corn, peppers and onion in a large mixing bowl. Toss gently together. In a mini blender, combine sour cream, salsa and cumin. Blend until smooth. Pour dressing over salad. Toss gently to coat. Serve immediately or refrigerate for 2 hours before serving.
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.
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.
Time 30m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.
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.
Time 20m Yield 3-4 serving(s) Number Of Ingredients 5 Steps:
Drain and rinse the black beans and put them in a large skillet. Mash them slightly with a spoon. Add the diced tomatoes with green chilies. For spicier salad use the liquid from the can, for milder drain the can and use 1/3 of the can of water. Add the taco seasoning. Mix well. Simmer until it reaches the thickness you’d like, I like it about chili consistency. Don’t turn the heat too high or it’ll burn. Cover a plate with tortilla chips, I like to crunch them slightly so that they are bite size. Top with lettuce, and bean mixture. Add toppings as you like them: cheese, salsa, sour cream, avocado, tomato, onion, jalapeno, peppers, ect.
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.
Time 15m Yield 4 serving(s) Number Of Ingredients 19 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. Note: to prepare vinaigrette without a food processor, just crush the garlic clove and vigorously whisk it and all the other ingredients together. This is what I do.
