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Graveyard Taco Salad
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Course Salad
Cuisine Mexican
Servings 4 people

Equipment

  • Large skillet
  • Large serving bowl
  • Wooden spoon

Ingredients
  

  • 1 lb ground beef
  • 1 packet (1 oz) taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 6 cups chopped romaine lettuce
  • 2 medium tomatoes, diced
  • 1 1/2 cups shredded cheddar cheese
  • 4 cups tortilla chips
  • 1/2 cup sliced black olives
  • 1/2 cup sour cream

Instructions
 

  • Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks until no pink remains.
  • Stir in the taco seasoning and 1/4 cup water, then simmer for 3 minutes until the mixture thickens.
  • Add the drained black beans to the skillet and stir to combine. Remove from heat and let cool slightly.
  • Place the chopped romaine lettuce in a large serving bowl. Spoon the beef and bean mixture over the lettuce.
  • Scatter the diced tomatoes and shredded cheddar cheese evenly across the top.
  • Stand several tortilla chips upright around the edge of the bowl to form gravestones. Crush the remaining chips and sprinkle them over the salad.
  • Dot the surface with sliced black olives and small dollops of sour cream.

Notes

Stand the chips just before serving so they stay crisp. If you need to transport the dish, pack the meat mixture separately and assemble on site. For a milder version, swap half the cheddar for Monterey Jack. Leftovers keep in the fridge for one day, though the chips soften.
Course: Salad
Cuisine: Mexican
Equipment: Large skillet, Large serving bowl, Wooden spoon