Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 small yellow onion, 2 cloves garlic
- Add the lean ground beef to the skillet. Break it apart with a spoon and cook, stirring occasionally, until it is browned and no pink remains. Drain off any excess grease.1 pound lean ground beef
- Stir in the taco seasoning and 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat and let it cook for 5-7 minutes, or until the sauce has thickened and coats the beef.1 (1-ounce) packet taco seasoning, 1/2 cup water
- While the beef is simmering, shred the iceberg lettuce and place it in a large salad bowl.1 head iceberg lettuce
- To the bowl with the lettuce, add the drained and rinsed kidney beans and black beans. Then, add the halved cherry tomatoes.1 (15-ounce) can kidney beans, 1 (15-ounce) can black beans, 1 cup cherry tomatoes
- Spoon the warm, seasoned ground beef mixture over the lettuce, beans, and tomatoes.1 pound lean ground beef
- Sprinkle the shredded cheddar cheese evenly over the top of the salad. Dollop spoonfuls of salsa over the cheese.1 cup shredded cheddar cheese, 1/2 cup salsa
- Finish with a generous sprinkle of chopped fresh cilantro. Add any of your favorite optional toppings, such as crushed tortilla chips for crunch, a dollop of sour cream for creaminess, or a side of guacamole for extra richness. Serve immediately.1/4 cup chopped fresh cilantro, crushed tortilla chips, sour cream, guacamole, sliced jalapeños, sliced black olives
Notes
Store leftovers deconstructed: ground beef separately, and lettuce, beans, tomatoes, and cheese in another container. Reheat beef gently. Cooked ground beef can be frozen for 2-3 months.
