It’s spring here in South Carolina, and that means 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 that 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. 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. If you want a grain-free taco salad, either omit the tortilla chips or opt for grain-free varieties!
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.
