This taco salad doesn’t take long to prepare and is very filling!
Ingredients
- 1 lb ground beef
- 3 Tbsp Hellfire Farm Taco Seasoning
- 1/2 tsp salt
- 1/2 Tbsp corn starch
- 1/2 cup water
- 1 can black beans
- 1 tsp Hellfire Farm Smokey Seasoned Salt
- 1 tomato
- 1/4 red onion
- 1/4 cucumber
- 2 radishes
- lettuce (as needed)
- cheese (as desired)
Directions
Coarsely chop the tomatoes, onions, and cucumber, and slice the radishes. Set aside.
Drain the beans and place in a saucepan, then cover with water. Stir in the Seasoned Salt. Heat to a steady simmer. Stir occasionally, and remove from heat if the liquid starts getting low.
Crumble the ground beef into the pan and cook until browned, breaking up the chunks. When it is fully cooked, move the beef to one side of the pan and tilt to flow the fat on the other side. Add the corn starch and mix into the oil evenly. Once the corn starch is fully mixed, stir it back into the beef.
Sprinkle the Taco Seasoning and salt over the top, add water, and mix well. Allow to simmer while you prepare the salad.
Start with a bed of lettuce and add the tomatoes, cucumbers, onions, and radishes. (You can do this in a single large bowl, or portion it out to each serving bowl.) Scoop some beans with a slotted spoon onto the top, then add taco meat. Add cheese, and dress with your favorite salsa. (We used Mama’s Salsa that we picked up at the Downtown Rolesville Farmer’s Market.) For a little crunch, top with some fried corn tortilla strips.
Serves 3-6
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