TACO SALAD WITH BEANS RECIPE RECIPES

TACO BEAN SALAD RECIPE | ALLRECIPES

Taco Bean Salad Recipe | Allrecipes image

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

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 19

Ingredients

1 teaspoon olive oil
1 large onion, chopped
2 pounds ground beef
½ cup chili powder
1 tablespoon dried oregano
2 tablespoons ground cumin
¾ cup sliced black olives
2 (14 ounce) cans light red kidney beans, drained and rinsed
1 (16 ounce) garbanzo beans, drained and rinsed
1 (16 ounce) can pinto beans, drained and rinsed
1 (16 ounce) can black beans, drained and rinsed
salt and ground black pepper to taste
4 cups mayonnaise
1 cup taco sauce
2 teaspoons hot pepper sauce
1 head iceberg lettuce, shredded
1 tomato, chopped
2 cups shredded Cheddar cheese
2 cups crumbled tortilla chips

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, CarbohydrateContent 42.7 g, CholesterolContent 93 mg, FatContent 80 g, FiberContent 12.9 g, ProteinContent 28.2 g, SaturatedFatContent 17.6 g, SodiumContent 1351.9 mg, SugarContent 3 g

FIESTA TACO SALAD WITH BEANS RECIPE - BETTYCROCKER.COM

Fiesta Taco Salad with Beans Recipe - BettyCrocker.com image

Betty Crocker's Diabetes Cookbook shares a recipe! Here's a recipe keeper—taco salad that's ready in 20 minutes!

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 15 minutes

Yield 5

Number Of Ingredients 9

Ingredients

1 can (15 oz) black beans, drained, rinsed
1/2 cup taco sauce
6 cups bite-size pieces lettuce
1 medium green bell pepper, cut into strips
2 medium tomatoes, cut into wedges
1/2 cup pitted ripe olives, drained
1 cup corn chips
1 cup shredded Cheddar cheese (4 oz)
1/2 cup reduced-fat Thousand Island dressing

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 , CarbohydrateContent 40 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 10 g, ProteinContent 14 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 720 mg, SugarContent 10 g, TransFatContent 0 g

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