Taco Bean Salad

This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 986 Calories

Ingredients

• 1 tablespoon dried oregano
• 1 large onion, chopped
• salt and ground black pepper to taste
• 2 cups shredded Cheddar cheese
• 1 tomato, chopped
• 2 teaspoons hot pepper sauce
• 2 tablespoons ground cumin
• 2 pounds ground beef
• 1 teaspoon olive oil
• ¾ cup sliced black olives
• 1 head iceberg lettuce, shredded
• 4 cups mayonnaise
• 1 cup taco sauce
• 1 (16 ounce) can black beans, drained and rinsed
• ½ cup chili powder
• 2 (14 ounce) cans light red kidney beans, drained and rinsed
• 1 (16 ounce) garbanzo beans, drained and rinsed
• 1 (16 ounce) can pinto beans, drained and rinsed
• 2 cups crumbled tortilla chips

Recipe Instructions

Step 1

Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.

Step 2

Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.

Step 3

Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.