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Spicy Beef Taco Salad

Spicy Beef Taco Salad

by 2 people

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Makes: 4 servings

Prep: 15 mins to

Cook: 10 mins to

  • 1 1/2 cups cups thawed frozen corn kernels
  • 1 pound ground beef
  • 2 chipotle chiles in adobo sauce, seeded and finely chopped, plus 1 tbsp sauce
  • 2 limes, juiced
  • salt and pepper
  • 1/25 1/2 ounce can  black beans, rinsed
  • 1 1/4 cups chopped cilantro
  • 2 tablespoons EVOO
  • 20 large tortilla chips
  • 2 heads  romaine lettuce, shredded (4cups)
  • 2 scallions, thinly sliced
  1. In a large nonstick skillet, cook the corn in 2 tbsp. water over high heat for 1 minute. Transfer to a bowl and let cool.
  2. Add the beef to the skillet and cook, stirring, until no pink remains, about 8 minutes. Add the chiles and half of the lime juice; season with salt and pepper.
  3. To the corn, add the black beans, adobo sauce, cilantro, EVOO and remaining lime juice; season with salt and pepper. Divide the chips among 4 shallow bowls. Top with the lettuce, corn-bean mixture, beef and scallions.