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Beef and Black Bean Taco Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 20 min
  • $$$
Gatheredtable
adapted from The Sunset Cookbook

Ingredients

  • 3/4 pound flank steak, fat trimmed and patted dry
  • 2 heads romaine lettuce, finely shredded
  • 1-15 ounce canned black beans, drained and rinsed
  • 1/4 cup sliced scallions
  • 1 cup cheddar cheese
  • 1 tablespoon white vinegar (optional)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 cup sour cream
  • 1 cup salsa
  • 2 cups tortilla chips (optional)

Directions

Prep: 1. Trim fat and slice steak across the grain into 1/4 inch wide strips. 2. Shred romaine lettuce. 3. Drain and rinse black beans. 4. Slice scallions. 5. Grate cheese Make: 1. In a small bowl mix vinegar, cumin, and cinnamon. 2. Heat a large frying pan over high heat. When hot, add oil and swirl to coat bottom. 3. Add beef and stir until browned on surface and still pink in center, about 1 minute per side. 4. Add vinegar mix and stir until evaporated, about 1 minute. Check steak for desired doneness. 5. Mound lettuce in center of large bowl. Layer beans, tortilla chips (if using) and cheddar over top. 6. Top lettuce bowl with steak, sour cream, and scallions. Serve with salsa.

Notes

Add on tortilla chips or taco shells for some crunch. This is also great topped with gatheredtable's "five minute avocado dip" recipe!

Goes great with these recipes

Roasted Chili Rice Pilaf
Five Minute Avocado Dip

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