Name: Taco Bean Salad
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Olive oil - 1 teaspoon; Onion, chopped - 1 large; Ground beef - 2 pounds; Chili powder - ½ cup; Dried oregano - 1 tablespoon; Ground cumin - 2 tablespoons; Sliced black olives - ¾ cup; Light red kidney beans, drained and rinsed - 2 (14 ounce) cans; Garbanzo beans, drained and rinsed - 1 (16 ounce); Pinto beans, drained and rinsed - 1 (16 ounce) can; Black beans, drained and rinsed - 1 (16 ounce) can; Salt and ground black pepper to taste - 1 (16 ounce) can; Mayonnaise - 4 cups; Taco sauce - 1 cup; Hot pepper sauce - 2 teaspoons; Iceberg lettuce, shredded - 1 head; Tomato, chopped - 1; Shredded Cheddar cheese - 2 cups; Crumbled tortilla chips - 2 cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Taco Bean Salad

1. Olive oil - 1 teaspoon

2. Onion, chopped - 1 large

3. Ground beef - 2 pounds

4. Chili powder - ½ cup

5. Dried oregano - 1 tablespoon

6. Ground cumin - 2 tablespoons

7. Sliced black olives - ¾ cup

8. Light red kidney beans, drained and rinsed - 2 (14 ounce) cans

9. Garbanzo beans, drained and rinsed - 1 (16 ounce)

10. Pinto beans, drained and rinsed - 1 (16 ounce) can

11. Black beans, drained and rinsed - 1 (16 ounce) can

12. Salt and ground black pepper to taste - 1 (16 ounce) can

13. Mayonnaise - 4 cups

14. Taco sauce - 1 cup

15. Hot pepper sauce - 2 teaspoons

16. Iceberg lettuce, shredded - 1 head

17. Tomato, chopped - 1

18. Shredded Cheddar cheese - 2 cups

19. Crumbled tortilla chips - 2 cups

How to cook deliciously - Taco Bean Salad

1. Stage

Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

2. Stage

Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.

3. Stage

Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.