Taco Salad

Ingredients

• 1 pound lean ground beef
• 1/2 cup diced onion
• 1 tablespoon taco seasoning
• 1/2 cup black beans, rinsed and drained
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheese
• 1/2 cup sour cream
• 6-8 corn tortillas
• 1/2 cup vegetable oil

Directions

1. In a large skillet over medium heat, cook the ground beef and onion until the beef is cooked through, about 10 minutes. Drain any excess fat.
2. Add the taco seasoning and black beans to the skillet and cook for an additional 5 minutes.
3. Remove from heat and stir in the diced tomatoes and cheese.
4. In a separate skillet over medium heat, heat the vegetable oil. Once the oil is hot, add the corn tortillas one at a time, cooking until they are golden brown and crispy, about 1 minute per side.
5. Remove from heat and let cool on a paper towel-lined plate.
6. To assemble the taco salad, divide the beef mixture among the taco shells. Top with sour cream and any additional toppings you desire.

Interesting Facts

• Taco salads are a great way to get your daily dose of vegetables.
• The taco shells can be made ahead of time and stored in an airtight container for up to 3 days.
• You can substitute ground turkey for ground beef in this recipe for a leaner option.