Three Bean Taco Salad

As a momma to six kiddos, every Tuesday I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.

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These two handsome young men are my oldest two boys and their world is about to change significantly.  In a few weeks, these two best friends are going to be awfully lonely because the bigger of the two is leaving for college.  That college happens to be 1200 miles away so there won’t be any quick weekend visits home.  (please excuse me while I step away to sob for a minute….)

As the move out date quickly approaches, I’ve gotten a good chuckle from the significant list my son has made of all the things I need to teach him before he moves out.  Please note, I’ve taught him all the things on his list over the years, but he is in a bit of panic mode at the moment.  Growing up is terrifyingly exciting 🙂

He has chosen to live in a dorm that only has a kitchen.  No cafeteria!  Secretly, it makes me just a bit proud 🙂   This reality has also got him doing an inventory of what meals he knows how to make and which ones he must learn before he leaves.  This taco salad was on his list.  It is a menu staple in the Jones household because it is one that absolutely all 8 of us loves.  That is stating a lot because there aren’t many recipes that please all of us!  Taco Salad appears at least twice a month on our table.

I created this recipe years ago when my hubby and I were a very young couple in graduate school with lots of little kids and no money.  A pound of ground beef was a luxury and was certainly never served by itself in a taco!  Three types of beans were added to stretch that precious pound of beef and now my kids can’t stand having tacos or taco salad without the beans.

Three Bean Taco Salad

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Ingredients

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• 1 lb lean ground beef
• 15 ounce can refried beans
• 15 ounce can black beans, drained and rinsed
• 15 ounce can chili beans
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Corn chips, cheese, lettuce, tomato, sour cream, salsa and guacamole

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Instructions

1. In a large skillet, season the ground beef with some additional salt and pepper, then brown over high heat. Once completely cooked, add the three types of beans, seasonings and 1/2 can of water. Stir to combine completely and allow the mixture to come to a gentle simmer over medium heat.

• Author: Carole Jones

Nutrition

• Serving Size: 1/12th
• Calories: 463
• Sugar: 4g
• Sodium: 717mg
• Fat: 17g
• Saturated Fat: 7g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 13g
• Protein: 26g
• Cholesterol: 36mg