Taco Salad Skillet
Ingredients
The base
-
1
Tbsp
cooking oil
-
½
lb.
ground beef
-
½
Tbsp
chili powder blend
-
½
tsp
ground cumin
-
½
tsp
dried oregano
-
¼
tsp
garlic powder
-
⅛
tsp
cayenne pepper
-
⅛
tsp
salt
-
1
15 oz. can
black beans, drained
-
1
cup
frozen corn kernels, thawed
-
1
cup
shredded cheddar cheese
Toppings
-
2
cups
broken tortilla chips
-
½
head
iceberg lettuce
-
1
large
tomato
-
3
pieces
green onions
-
8
oz.
sour cream
Instructions
- Heat a deep skillet over medium heat and add cooking oil and ground beef, sautéing until browned.
- Drain excess fat if needed, then add chili powder, cumin, oregano, garlic powder, cayenne pepper, and salt to the skillet.
- Add the drained black beans to the skillet and stir until coated in spices, cooking until heated through.
- Spread corn and cheddar cheese over the mixture, cover, and let it warm until cheese melts.
- While cheese melts, prepare the toppings by dicing the tomato, slicing green onions, and shredding lettuce.
- Once cheese is melted, turn off the heat and top with tortilla chips, lettuce, tomato, and green onion.
- Serve in bowls with a dollop of sour cream on top.
Nutrition Facts (estimated)
Servings
4
Calories
521
Total fat
25.45g
Total carbohydrates
47.18g
Total protein
28.58g
Sodium
796.7mg
Cholesterol
0mg
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