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printmeBeef Taco Salad

Prep Time: 10 Minutes

Cook Time: 20 Minutes


  • 3/4 lb lean ground beef (90% or higher)
  • 2 cloves garlic, minced
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne pepper, plus more to taste
  • ⅓ cup water
  • 4 medium tomatoes, diced
  • 1 large avocado, diced
  • ¾ cup Moni’s Famous House Dressing
  • 2 tablespoons fresh lime juice (optional)
  • Salt and pepper to taste
  • 2 hearts romaine lettuce, chopped
  • ½ cup grated cheddar cheese
  • 2 oz corn tortilla chips (about 32 chips)


To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir will until well combined and some but not all of teh liquid has been absorbed. Remove from heat and allow mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.

In a medium bowl, combine the tomatoes, avocado, Moni’s Famous House dressing, lime juice, salt and pepper.

Place 2 cups of lettuce on each plate. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. Pour ¾ cup of the tomato mixture with the liquid on top of each salad, and crush about 8 tortilla chips on top of each salad.

Beef Taco Salad
Beef Taco Salad