Ingredients1 h 5 m servings 986
- 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.
- 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.
- 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.
- Chef's Note:
- After making the hamburger/bean mix, we divide this into freezer bags (about 2 to 3 cups per bag) and freeze it. When we're ready to use it, we make fresh dressing, thaw the bean mix and make the fresh salad. You can also add avocados to the top of the salad if you'd like.
Per Serving: 986 calories; 80 42.7 28.2 93 1352 Full nutrition
ReviewsRead all reviews 4
Over all good taste but there is way too much dressing for one head of lettuce. I made the meat and beans according to the recipe. The dressing is way too much - cut the mayo dressing by half or...
For any future person making this recipe, I want to let you know that it was somewhat tasty, but did not have the Mexican taste to it. The meat and bean mixture turned out delicious. The flaw is...
Very good but I cut way back on the meat,only used 1 lb. Also used 1 cup mayo,and cut the other ingredients accordingly.