Easy Black Bean Taco Salad


  • 1 pound ground beef
  • 1 envelope taco seasoning mix
  • 3/4 cup water
  • 1 (15 ounce) can black beans, drained
  • 1 head romaine lettuce, shredded
  • 1 (8 ounce) jar salsa
  • 2 tomatoes, diced
  • 2 cups shredded Mexican cheese blend
  • 8 ounces sour cream
  • 1 (10 ounce) bag tortilla chips


Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.

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Place black beans into a saucepan and bring to a simmer over medium heat.

Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.