I love beef nachos and when toying with the idea of adapting the same ingredients into a salad….well, hell yes!
So, let me give you a smidge of history before I talk about this flavorful lunch: Katelyn is 16 and at some point wants to be a vegetarian. She has cut out turkey and pork as she found that the easiest. How anybody could willingly opt not to eat bacon is not in my wheelhouse of understanding, but…I support her nonetheless. Alas, I digress…
This is pub-like flavor in the comfort of your own kitchen and is so quick and easy. Seriously. I just started using black beans recently at Katelyn’s request, but have never really cooked with them in the past. As we all know, beans are jammed with fiber and antioxidants, making them quite the super food. She has asked me to add black beans to quinoa and pasta so when I came across this recipe as a Nacho Bowl, I had to give it a go.
Let me tell you, this lunch definitely packed a punch, was healthy and kept the belly full until dinner time!
When I made this for the first time, I had 2 pounds of ground beef that I had thawed, and used 1.5 of it in a meat loaf. The remaining half pound was not much to make anything with which is why I add-libbed it to a salad. Ended up being a great idea!
Stay sassy friends.
Beef Salad Nacho Bowl
- 1/2 pound Ground Beef
- 1 tsp Chili powder
- 1/2 tsp Cumin
- 1/2 Can Black beans Rinsed
- Romaine lettuce
- Red/Green/yellow peppers Chopped
- Corn Canned, rinsed
- Avocado Sliced
- Grated Cheddar cheese
- Dollop Sour Cream
- Cook ground beef on medium high in a skillet.
- While cooking, add chili powder, cumin and cook until beef is no longer pink.
- Add black beans until warmed through.
Time to Assemble
- Place chopped romaine at the bottom of each bowl. Add beef, then tomatoes, peppers, corn, sliced avocado and sour cream.