It’s spring here in South Carolina, and the temperatures are warming up pretty quickly. That means I am beginning to crave fresh fruits and vegetables more than the heavier, more dense meals I crave during the colder months. And I’ve been craving this taco salad a lot recently!
This salad is one of my go-to recipes during the warmer months. Even though it’s just me eating, I often make a full batch of the beef and bean mixture and freeze some for quick and easy heat-and-eat meals. It freezes well! And I’ll be honest…I usually buy prepackaged lettuce mixes for this recipe. That makes it even faster to make!
To make sure this taco salad recipe is gluten-free, read the label on your taco seasoning mix. Yes, some mixes do contain gluten-containing ingredients! Luckily, corn tortillas are typically gluten-free, but do be sure to check out that label too. If you want a grain-free taco salad, either omit the tortilla chips or opt for grain-free varieties! Enjoy!
Ingredients
Method
- In a large skillet, brown the ground beef. Drain any liquid.
- Add drained and rinsed black beans.
- Add taco seasoning mix, and salt, and stir well.
- Crunch up a handful of tortilla chips and place in salad bowl or plate.
- Top tortilla chips with lettuce.
- Top lettuce with beef/bean mixture.
- Spread onion, black olives, tomatoes on top of beef/bean mixture.
- Shred some cheddar cheese on top of everything.
