Ground Beef Fajita Taco Salad

About this recipe

Ground Beef Fajita Taco Salad piles seasoned beef and black beans, caramelized peppers and onions, crisp lettuce, and tortilla chips onto one plate, so every bite has crunch, spice, and something fresh. Because each person builds their own plate, it's an easy dinner for a household with different tastes: everyone chooses how much of each topping to add.

Ingredients

• 1 lb ground beef
• 1 can black beans, drained and rinsed
• 1 packet taco seasoning (your favorite)
• 3/4 cup water
• 1 small onion, half diced and half cut into strips
• 1 tbsp oil
• 1 bell pepper, sliced into strips
• 1 bag tortilla chips
• Lettuce (romaine, bagged salad mix, or your choice)
• Toppings: shredded cheese, salsa, and sour cream

Instructions

1. 1Brown the ground beef in a large skillet over medium-high heat and drain off the excess oil.
2. 2Add the diced half of the onion, the black beans, the taco seasoning packet, and the water. Cook over medium heat for 3 to 5 minutes, until the water has reduced.
3. 3While that cooks, heat the oil in a separate sauté pan over medium-high heat. Add the bell pepper and the sliced onion and sauté for 3 to 5 minutes, until they start to caramelize, then remove from the heat.
4. 4To put the dish together, layer each plate with tortilla chips, then lettuce, then the meat mixture, then the peppers and onions.
5. 5Top with shredded cheese, salsa, and sour cream.

Tips for the best results

• Drain the fat after browning the beef. Otherwise the filling turns greasy and soaks into the chips.
• Let the water cook down until the mixture is saucy but not soupy. A thick filling sits on the chips instead of turning them soggy.
• Give the peppers and onions a minute or two without stirring in the hot pan. The edges caramelize only when they sit against the pan.
• Layer the plates right before serving. Tortilla chips soften quickly under warm filling.

Swaps and variations

• Use pinto or kidney beans in place of black beans.
• Use any color of bell pepper.
• Add any toppings you like, such as diced tomatoes, avocado, black olives, or sliced jalapeños.
• Swap the ground beef for ground turkey or ground chicken.

Storing and reheating

Refrigerate the cooked meat mixture and the peppers and onions within 2 hours, in an airtight container, and eat within 3 to 4 days. Keep the chips, lettuce, and toppings separate. Reheat the filling in a skillet or the microwave until it's steaming hot, then assemble fresh plates. The cooked filling also freezes for up to 3 months.