Crock Pot Taco Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6
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Calories
731 kcal
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Course
Main Course
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Cuisine
Mexican
Crock Pot Taco Salad Recipe
Description
Ground beef is browned with onions then combined with salsa, water, taco seasoning, and rinsed black beans in a crock pot. Cooking for several hours on low or high heat melds the flavors and tenderizes the beef. The prepared meat mixture is spooned over a bed of chopped romaine lettuce along with cherry tomatoes, diced red onions, chopped cilantro, diced avocado, tortilla chips, and a dollop of sour cream. The contrast between the warm, savory beef and the cool, crisp vegetables and chips offers a satisfying combination of textures.
This salad works well as a casual, filling meal with tastes typical of taco seasoning and familiar Tex-Mex ingredients. It’s straightforward to customize with preferred salad toppings like jalapeños or olives for added flavor.
Ground turkey is an acceptable substitute for beef in this recipe, and leftovers can be refrigerated for up to 5 days or frozen for up to 3 months, maintaining convenience for meal planning.
Ingredients
- 2 lbs ground beef
- ½ onion (diced)
- 1 cup salsa
- 1/2 cup water
- 2 Tbsp taco seasoning
- 1 can black beans (15 oz can, rinsed and drained)
- 6 cups romaine lettuce (chopped)
- 1 cup cherry tomato cut in half
- 1/4 red onion (diced)
- 1 bunch cilantro (chopped)
- 1 avocado (diced)
- 2 cups tortilla chips
- 1/4 cup sour cream
Instructions
- Brown the ground beef in a large skillet over medium high heat with the diced onion. Drain off the excess grease and place the beef and onion mixture in a crock pot.
- Add in the black beans, salsa, water and taco seasoning. Stir to combine. Cover and cook on low for 5-6 hours or on high for 3 hours.
- Then it’s time to assemble the salads.
- Place the lettuce in a large bowl. Top with the tortilla chips, beef mixture, cilantro, tomatoes, cheese, red onion, avocado and sour cream.
- Serve immediate and enjoy!
Notes
- Ground turkey can be used instead of beef in this recipe.
- Store leftover beef mixture in an airtight container in the refrigerator up to 5 days or freeze up to 3 months.
- Customize with additional toppings like jalapeños, bell peppers, salsa, or olives as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Calories | 731kcal | 37% |
| Carbohydrates | 46g | 15% |
| Protein | 35g | 70% |
| Fat | 46g | 71% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 112mg | 37% |
| Sodium | 687mg | 29% |
| Potassium | 1128mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 4653IU | 93% |
| Vitamin C | 13mg | 14% |
| Calcium | 154mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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