
How To Make Taco Bean Salad
This bean salad has four different kinds of tender beans tossed with ground beef, crunchy lettuce, tomato, and savory taco sauce, for a delectable meal!
Serves:
Ingredients
- 1tspolive oil
- 1large onion,chopped
- 2lbsground beef
- ½cupchili powder
- 1tbspdried oregano
- 2tbspground cumin
- ¾cupblack olives,sliced
- 14ozlight red kidney beans,(2 cans), drained, rinsed
- 16ozgarbanzo beans,drained, rinsed
- 16ozpinto beans,(1 can), drained, rinsed
- 16ozblack beans,(1 can), drained, rinsed
- salt and ground black pepper,to taste
- 4cupsmayonnaise
- 1cuptaco sauce
- 2tsphot pepper sauce
- 1iceberg lettuce head,shredded
- 1tomato,chopped
- 2cupscheddar cheese,shredded
- 2cupstortilla chips,crumbled
Instructions
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Heat the oil in a skillet over medium heat. Cook and stir onion for about 5 minutes until it has softened and turned translucent.
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Reduce the heat to medium-low, and continue cooking and stirring for about 15 to 20 minutes more until the onion is very tender and dark brown.
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Cook and stir ground beef into onion for about 10 minutes until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
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Stir in the chili powder, oregano, and cumin for about 1 minute until incorporated. Remove from heat.
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Stir in the olives, kidney beans, garbanzo beans, pinto beans, and black beans. Allow to cool.
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Mix together the mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve.
To Assemble:
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Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing.
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Serve and enjoy!
Nutrition
- Calories:Â 1429.63kcal
- Fat:Â 90.12g
- Saturated Fat:Â 19.99g
- Trans Fat:Â 1.16g
- Monounsaturated Fat:Â 26.21g
- Polyunsaturated Fat:Â 39.45g
- Carbohydrates:Â 106.46g
- Fiber:Â 25.35g
- Sugar:Â 9.28g
- Protein:Â 52.13g
- Cholesterol:Â 106.15mg
- Sodium:Â 995.74mg
- Calcium:Â 366.49mg
- Potassium:Â 2297.41mg
- Iron:Â 11.61mg
- Vitamin A: 160.09µg
- Vitamin C:Â 9.72mg
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