Taco Salad Recipe

Ingredients: – 1 lb lean ground beef or ground turkey – 2 tablespoons Taco seasoning or 1 packet – 1/2 cup water – 1 can black beans, drained and rinsed – 1 cup corn (canned or frozen) – 1 head romaine lettuce, chopped – 6 (8 inch) flour tortillas or 1 bag tortilla chip

Topping options: – 2 cups cherry tomatoes, halved – 1/2 cup sliced olive – 1/2 cup shredded cheese – 1/4 cup chopped red or green onion – 1/2 cup chopped cilantro – Salsa – Sour Cream – Guacamole or chopped avocado

Instructions: 1. Meat Mixture: Add ground beef to a skillet over medium heat. Cook, crumbling with a wooden spoon into small pieces, until cooked through.

Remove grease. Add taco seasoning and water and cook for 5 minutes. Stir in black beans and corn.

Assemble: Add baked tortilla shell (recipe follows) or tortilla chips to the bottom of a shallow bowl.

Top with a handful of lettuce, then taco meat and desired toppings. Add salsa, sour cream, and guacamole (or avocado) on top.

Optional Baked Tortilla Bowls: 1. Brush a thin layer of canola or vegetable oil on both sides of 8” flour tortillas. Place a 4’’ ramekin or similar size oven-safe bowl, face down, on a cookie sheet. 

Preheat oven to 375 degrees and bake for 5 minutes. Take the cookie sheet out of the oven, use tongs to carefully remove each ramekin and then return the tray to the oven to cook for 5 more minutes.