Taco bean salad was a favorite at our table when I was a child. The idea that you could crunch up your corn chips, then add the meat and lettuce, then pile on cheese and all the taco sauce you wanted was a joy. My kids loved it as well. my one daughter did not like it as a salad so she would make a pile of cheese, a pile of meat, a pile of lettuce and a pile of chips and eat them one by one. Other families that I know would throw everything in a bowl and then serve it from there. This recipe has a can of chili in the meat adding a great meat and bean mix to put on your bed of chips and lettuce.
For this taco bean salad, in a large fry pan brown the hamburger, when about half way done add onions and garlic. Cook until onions are opaque and meat is almost done. Drain off fat. Add tomatoes, tomato sauce and spices. Simmer on low for 10 minutes. Grate cheese and slice lettuce, dice tomatoes.
Place a layer of chips on a plate. (we always crushed ours). Top with a handful of chopped lettuce, then a scoop of meat mixture. Next sprinkle on the cheese, then tomatoes and finish with a dollop of sour cream. Add taco sauce or salsa if desired. We never put salad dressing on our taco bean salad, if you want you can put on a ranch or other southwest creamy dressing if you choose.
- 1 pound lean hamburger
- 1 onion diced
- 2-3 garlic cloves minced
- 1 can chili
- 1 14 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 head romaine lettuce
- 1 cup grated cheese
- 1 tomato diced
- salsa, taco sauce, diced onions, sliced olives.
- Brown hamburger, when about half way done add onions and garlic. Cook until meat is almost done. Drain off fat.
- Add tomatoes, tomato sauce and spices. Simmer on low for 10 minutes.
- Grate cheese and slice lettuce, dice tomatoes
- Place chips on a plate (crush if desired), top with meat, then cheese. Sprinkle with lettuce salsa tomato and sour cream.