Like most people I occasionally just don’t want to make dinner. It’s tough cooking every night of the week! We really don’t like to eat out very often for a few reasons: it’s expensive, it’s not as healthy, it’s more difficult for my man with his food intolerances, and sometimes it actually takes more effort! That’s when you need an easy recipe in your back pocket, one that only takes minutes, and tastes just as great (or better!) than eating out. The recipe we use is my Ten Minute Taco Salad.
It seriously only takes ten minutes, even with prep work! Here’s what you need to do.
Start browning your seasoned ground beef over medium heat, checking on it every minute or so to stir and crumble while it cooks. Meanwhile, heat up your frozen corn in the microwave (this should only take 1-2 minutes!). After checking your meat, use a mandolin to thinly slice your radishes. Then, dice up an onion. Next, give your beef a quick stir, before opening your can of black beans and rinsing them in a fine strainer.
Once your meat is done cooking, assemble your salads and top with the cooked beef. Thinly slice an avocado and add some to your salad, and use salsa as your dressing! You can also cut up a lime and squeeze a wedge over the top, if desired. Ten whole minutes, and you’re done! Check out the recipe below to see the details.
PrintTen Minute Taco Salad
This healthy, brightly-colored taco salad is sure to be a hit with the family! The recipe you need to know for the nights when you don’t feel like cooking.
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salads
Ingredients
- 1 lb grass-fed ground beef
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp seasoning salt
- 8 cups baby romaine lettuce
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, warmed
- 1 cup thinly sliced radishes
- ½ cup chopped white onion
- ½ cup shredded cheese *
- 1 avocado, thinly sliced
- 1 lime, cut into wedges
- Your favorite salsa
Instructions
- Season beef with paprika, cumin, and seasoning salt. Brown the meat over medium heat, crumbling as it cooks. Remove from heat after it is cooked through.
- To assemble salads, split romaine, corn, beans, radishes, onion, and cheese between 4 plates and toss together. Top with ground beef, avocado slices, and a lime wedge. Use salsa as your dressing!
Notes
*To make this dish dairy-free, use vegan or almond cheese.
I hope you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.
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