Everyone has a go-to recipe when it comes to feeding a crowd. It’s the dish you’re asked to bring to a party or get together. Heck, you might be invited to the party because of your cooking! Your family and friends love it and you know it like the back of your hand. It doesn’t have to be fancy as long as it tastes great and serves a big group.
Our easy bean taco salad can be served as a casual main dish or as part of a party spread. You can make the meat and bean mixture in advance, then reheat it just before tossing with the salad ingredients to serve. The recipe calls for lean ground beef, but it works well with ground chicken or turkey, too. Cherry tomatoes are key to this dish, as they are sweeter than larger beef tomatoes. It’s a great way to get kids to eat salad and they’ll love the corn chips mixed in. Serve with traditional taco toppings like sour cream and hot sauces for guests to add their favorite touches.
Easy Bean Taco Salad
- 1 tablespoon vegetable or olive oil
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- Salt and cayenne pepper, to taste
- 1/4 cup taco sauce (any favorite commercial brand)
- 2 cups Randall Pinto Beans, drained and rinsed
- 1 medium head iceberg lettuce, cut into quarters and shredded
- 1 cup thinly sliced green onions
- 1 1/2 cups (6 ounces) shredded mild cheddar cheese
- 1 cup halved cherry tomatoes
- 3 cups small corn chips
- Extra taco sauce
- Sour cream
Note: This mixture may be cooked ahead and reheated in the microwave just before assembling the salad.
To assemble the salad:
Toss together the shredded lettuce, onions and cheese and tomatoes in a large bowl. Just before serving toss in the warm beef and bean mixture; then the corn chips.
Pass the extra taco sauce and sour cream to spoon over the salad after it is served.
6 to 8 servings.
Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Pinto Beans.