Here's what you need:
1 Lb. lean ground beef
1 package taco seasoning, reserving 1 Tbs. for dressing, I use Taco Bell Taco seasoning pack
1/3 cup water
1 - 15 oz. can black beans, drained and rinsed, pinto would also be fine
2 cups shredded cheddar cheese
2 - hearts of romaine, washed dried and chopped into bite sized pieces
2 green onions, sliced
1 - 2.25 oz. can of sliced olives
1 avocado, diced
tomatoes are totally optional - I don't like them so I don't eat them. I do however eat plenty of fresh salsa
1 cup light sour cream
1 Tbs. taco seasoning - reserved from package
1/2 cup salsa, any type
A few hours before you want to eat prepare the taco meat.
In a skillet brown the ground beef until done. Add the drained and rinsed beans, the taco seasoning (don't forget to remove 1 Tbs. for the dressing), and the water.
Stir until everything is completely incorporated. Cook about 5 minutes, then remove from heat.
Bring to room temperature then refrigerate for at least 2 hours to get cold.
Next make the dressing
In a liquid measuring cup (no sense cleaning two things) place 1 cup sour cream and the 1 Tbs. taco seasoning and stir to mix well.
Add the salsa and mix well then cover and refrigerate until serving; gives it time for the flavors to really develop.
Wash, dry and chop romaine into bite sized pieces. Place in a large bowl and top with sliced green onions.
Next top with the meat mixture and cheese.
Then add the olives, diced avocados, and 1/2 the dressing. I just sort of dot it around the salad in big dollops.
Tada! Yummy Taco Salad.
Serves 4 - 6