Layered Beef Taco Salad Recipe
🌮🥗💃 A classic taco salad that everyone LOVES, it's EASY, and it's ready in 20 minutes! There's ground beef, refried beans, red peppers, tortilla chips, cheese, lettuce, and tomatoes!
Servings: 6 servings
Calories: 680cal
Equipment
- 9x13-inch baking dish (or similar 3-quart baking or casserole dish)
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef I used 85% lean
- 1 medium/large red bell pepper seeded and diced small
- one 16-ounce can refried beans I used fat-free
- 1 (1.25 ounce) packet taco seasoning I used reduced sodium, medium heat
- 15 corn tortilla chips or Doritos whole and intact
- 3 cups shredded cheese divided (I used a Mexican cheese blend)
- 2 cups chopped romaine lettuce
- 1 cup lightly crushed/broken tortilla chips or Doritos
- 1 roma tomato diced small
Instructions
- To a large skillet, add the olive oil, beef, red pepper, and cook over medium-high heat for about 5 minutes, or until beef is cooked through; stir and crumble beef as it cooks.
- Add the refried beans and stir to combine.
- Add the taco seasoning and stir to combine. Turn off the heat; set pan aside.
- To a 3-quart casserole dish or 9x13-inch pan, add approximately 15 tortilla chips to create a base layer of chips. If you need a few more or less than 15 chips to cover the base of the pan, so be it. They don't have to be perfectly arranged.
- Evenly add the beef and bean mixture over the top of the chips.
- Evenly sprinkle with 2 cups of the cheese.
- Evenly sprinkle with the romaine lettuce, the remaining 1 cup cheese, 1 cup lightly crushed/broken tortilla chips, and the tomatoes. Serve immediately.
Notes
- Salad will keep airtight in the fridge for up to 4 days, noting the chips will become softer and soggier as time passes.
Nutrition
Serving: 1serving | Calories: 680cal | Carbohydrates: 35g | Protein: 42g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1606mg | Fiber: 6g | Sugar: 4g
