Three Bean Taco Salad

3 minutes
October 3, 2022
Carole Jones

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.

Click HERE to see all the posts in this series!

Kids in the Kitchen

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….)

IMG_0107As 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.

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Three Bean Taco Salad

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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


  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


  • 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

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


Minnesota Prairie Roots
10 years ago

I understand the stepping aside to sob. My youngest, my 20-year-old son, attends Tufts University in the Boston area and is also working out there this summer. I hadn’t seen him in six months, until he was back in Minnesota for five days around the Fourth. Next time we see him will be Christmas.

It’s tough, but you adjust and celebrate the occasions you do see them and the fact that they are where they want to be. Plus, you pray even more for them.

Best wishes to your son as he begins this new journey in his life. You’ll be fine. Really, you will.

10 years ago

Thanks 🙂 I’ve been through this once before with my oldest but it is so weird to think there will only be four kids at home. It goes so fast!!

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