Quick Black Bean Taco Salad for a Crowd
(You can divide this recipe by half if only cooking for 3-4 people; you can still use the whole can of black beans and seasoning packet if desired, though.)
*Please note that these directions include using texturized vegetable protein (TVP). If you do not wish to use TVP, you can simply increase the amount of ground meat or leave measurements alone and create a smaller amount of meat/bean mixture without the TVP. If you skip the TVP, be sure to still add between 1/4 or 1/2 cup water to the cooked meat anyway when adding the seasoning pouch. You can also prepare this using all TVP instead of cutting it with meat.
-Nonstick cooking spray
-1 head iceberg lettuce
-1 lb. ground beef or turkey, thawed
-3/4 cup dry texturized vegetable protein (TVP)
-3/4 cup water
-1 dry taco seasoning packet
-1 can black beans
-2 large tomatoes
-1 cucumber (optional)
-2 cups shredded colby or cheddar cheese
-Taco sauce or salsa
-Corn chips (optional)
Begin by coating a large skillet with nonstick spray and warming over medium heat. While skillet is heating, chop lettuce into multiple bowls or one large serving bowl.
Place ground meat in skillet and begin to brown meat. Stir often to break up chunks. Cook 5-7 minutes or until no large red/pink portions of meat remain. Drain if necessary.
Add dry TVP, water and contents of taco seasoning packet. Stir well.
While TVP and meat cook together in seasoning, drain and rinse the can of black beans. Add beans to the mixture and stir again. Reduce heat to low.
While mixture sits on low heat, chop tomatoes into bite-sized pieces and add to chopped lettuce. Slice a cucumber if desired and add to salad.
Sprinkle shredded colby or cheddar cheese over each salad. (A 2-cup bag of cheese will do several servings of taco salad.) With a slotted spoon, dish meat/bean mixture over the shredded cheese.
Top with taco sauce or salsa and a large handful of corn chips. Delicious!