Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds lean ground beef

  2. 3 cups Taco Sauce, divided use (recipe follows)

  3. 1/2 teaspoon salt, or as needed

  4. 1/4 teaspoon freshly ground black pepper, or as needed

  5. 1 cup cooked or canned black beans, drained and rinsed

  6. 1 medium head iceberg lettuce, cut into fine shreds

  7. 8 tortilla bowls (made from 10-inch flour tortillas)

  8. 1/2 cup diced tomatoes

  9. 1/2 cup diced red onion

  10. 1 cup Salsa Fresca (recipe follows)

  11. 1/2 cup sour cream

  12. 2 cups shredded cheddar or Monterey Jack cheese

  13. 20 pitted black olives

  14. 1/2 cup sliced scallions, cut thin on the

Instructions Jump to Ingredients ↑

  1. Heat a large skillet over medium heat. Add the ground beef and cook, stirring and breaking up the meat, until it is fully cooked and no longer pink. Remove the meat from the pan with a slotted spoon and drain well in a colander or sieve. Transfer to a bowl and combine with about 2 cups of the taco sauce. The meat mixture should hold together and be moist. Season with salt and pepper and keep warm. Heat the beans over low heat or in the microwave and keep warm.

  2. Place a layer of lettuce in the bottom of each tortilla bowl. Layer the beans, beef mixture, tomatoes, onions, salsa, sour cream, cheese and olives. Sprinkle with scallions and serve immediately


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