Texas Ranch-style Bean Taco Salad
Bean Taco Salad Recipe with Ranch-style Beans and Avocado
Introduction
Texas Ranch-style Bean Taco Salad is a delicious and hearty salad that is perfect for a summer meal or a potluck gathering. This salad is packed with flavor and texture, making it a satisfying and filling dish.
History
This recipe is inspired by the flavors of Texas ranch cuisine, which often includes hearty and flavorful ingredients like beans, beef, and avocado. The combination of ranch-style beans, ground beef, and fresh vegetables creates a delicious and satisfying salad that is sure to please a crowd.
Ingredients
- 1 head of lettuce
- 1 large white onion
- 16 oz (454 g) can of ranch-style beans
- 1 package of corn chips
- 2 ripe but not too soft avocados
- 2 tomatoes
- 1 lb (454 g) of grated cheddar cheese
- 1 bottle of catalina dressing
- 1 lb (454 g) of ground beef
- 2 tbsp of lime juice
How to prepare
- Sauté the ground beef, then drain it well and set it aside to cool.
- Tear the lettuce into pieces.
- Dice the tomatoes and onion.
- Grate the cheese.
- Drain the beans.
- Break the corn chips into smaller pieces.
- Chop the avocado and sprinkle it with lemon juice, lightly tossing to coat.
- Toss together all the ingredients except for the corn chips.
- Top with the chips just before serving.
Variations
- For a vegetarian option, you can omit the ground beef and add extra beans or tofu.
- You can also add other vegetables like bell peppers or corn for extra color and flavor.
Cooking Tips & Tricks
Make sure to drain the beans well before adding them to the salad to prevent the salad from becoming too watery.
- Be sure to let the ground beef cool before adding it to the salad to prevent the lettuce from wilting.
- Toss the salad ingredients together gently to avoid crushing the avocado and tomatoes.
Serving Suggestions
This salad is delicious on its own, but you can also serve it with a side of salsa or guacamole for extra flavor.
Cooking Techniques
Sauté the ground beef until it is browned and cooked through.
- Drain the beans well to prevent the salad from becoming too watery.
- Toss the salad ingredients together gently to avoid crushing the avocado and tomatoes.
Ingredient Substitutions
You can use black beans or pinto beans instead of ranch-style beans.
- You can use ground turkey or chicken instead of ground beef.
Make Ahead Tips
You can prepare the salad ingredients ahead of time and assemble the salad just before serving to keep it fresh and crisp.
Presentation Ideas
Serve the salad in a large bowl or on a platter, and top with the corn chips for a crunchy and colorful presentation.
Pairing Recommendations
This salad pairs well with a cold beer or a glass of iced tea for a refreshing and satisfying meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or enjoy cold.
Nutrition Information
Calories per serving
Each serving of this salad contains approximately 400 calories, making it a satisfying and filling meal option.
Carbohydrates
This salad is a good source of carbohydrates, with the beans, corn chips, and vegetables providing a healthy dose of fiber and energy.
Fats
The avocado and cheddar cheese in this salad provide healthy fats that are essential for brain function and overall health.
Proteins
The ground beef and cheddar cheese in this salad are excellent sources of protein, which is essential for muscle growth and repair.
Vitamins and minerals
This salad is packed with vitamins and minerals, including vitamin C from the tomatoes and avocado, and calcium from the cheddar cheese.
Alergens
This recipe contains dairy (cheddar cheese) and gluten (corn chips), so be sure to check for any allergies before serving.
Summary
Overall, this Texas Ranch-style Bean Taco Salad is a well-rounded and nutritious meal option that is sure to satisfy your taste buds and keep you feeling full and energized.
Summary
Texas Ranch-style Bean Taco Salad is a delicious and satisfying meal option that is perfect for a summer gathering or a quick and easy weeknight dinner. Packed with flavor and texture, this salad is sure to become a new favorite in your recipe rotation.
How did I get this recipe?
The moment I found this recipe is one that will always be cherished. It was a hot summer day in Texas, and I was visiting a friend who lived on a ranch. As we sat on her porch sipping sweet tea and admiring the vast expanse of land surrounding us, she mentioned she was going to make her famous Ranch-style Bean Taco Salad for dinner.
I was intrigued by the name and asked her if I could help out in the kitchen. As we chopped, stirred, and mixed ingredients together, she shared the story behind the recipe. She told me that it was a family favorite, passed down through generations of ranchers in Texas. Each ingredient had a story of its own - the black beans were grown by her grandfather, the tomatoes were from a neighbor's garden, and the spices were handpicked by her great grandmother.
As we sat down to eat the salad that evening, I was blown away by the flavors and textures that came together in perfect harmony. The crunch of the tortilla chips, the creaminess of the avocado, the freshness of the vegetables, and the kick of the spices - it was a true taste of Texas ranch life.
I knew I had to learn how to make this dish myself, so I asked my friend for the recipe. She smiled and handed me a worn piece of paper with faded handwriting. It was a simple list of ingredients and instructions, but I could feel the love and history behind each word.
When I returned home, I set to work recreating the Texas Ranch-style Bean Taco Salad in my own kitchen. I followed the recipe to a tee, but I couldn't help but add my own twist here and there. I remembered the flavors of that hot summer evening on the ranch, and I wanted to capture that magic in every bite.
Over the years, I made the salad for countless family gatherings, potlucks, and picnics. Each time, it was met with rave reviews and requests for the recipe. I happily shared it with anyone who asked, but I always made sure to tell them the story behind it. I wanted them to feel the same connection to Texas ranch life that I did.
As I served the salad at my granddaughter's birthday party last weekend, I realized just how much this recipe meant to me. It wasn't just a dish - it was a piece of my history, a taste of my roots. It brought people together, sparked conversations, and created memories that would last a lifetime.
So here it is, the recipe for Texas Ranch-style Bean Taco Salad, passed down through generations of Texas ranchers and now shared with you. May it bring you as much joy and connection as it has brought me.
Ingredients:
- 1 can of black beans, drained and rinsed
- 1 cup of cherry tomatoes, halved
- 1 avocado, diced
- 1/2 red onion, diced
- 1/4 cup of fresh cilantro, chopped
- 1 jalapeno, seeded and diced
- 1/2 cup of corn kernels
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of ranch dressing
- 1/4 cup of salsa
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions:
1. In a large bowl, combine the black beans, tomatoes, avocado, red onion, cilantro, jalapeno, corn, and cheddar cheese.
2. In a small bowl, whisk together the ranch dressing, salsa, cumin, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve the salad with tortilla chips on the side.
Enjoy the flavors of Texas ranch life in every bite of this delicious and hearty salad. From my kitchen to yours, happy cooking!
Categories
| American Recipes | Avocado Recipes | Bean Recipes | Cathy's Recipes | Corn Chip Recipes | Ground Beef Recipes | Lettuce Recipes | Lime Juice Recipes | Salad Recipes | Tomato Recipes |