Taco Salad

The one we come back to again and again. Start the beans first — they take the longest — and everything else comes together while they cook.

Ingredients

Salad & Meat

• 1 lb organic ground beef
• 1 packet taco seasoning (Siete brand)
• ¾ cup water
• Salt & lemon, to taste (for the pico)
• 1 bag Siete tortilla chips
• 2 organic Roma tomatoes
• ½ sweet onion
• 1 bundle green onions (organic)
• ½ bunch organic cilantro
• 1 jalapeño (optional, for the pico)

Beans (Instant Pot)

• 2 cups dry beans
• Water to fill the pot about halfway
• ½ onion, layers peeled apart
• 1 jalapeño, stem removed & tip cut
• 2 garlic cloves, smashed open
• 1 tbsp kosher salt

Toppings

• Guacamole
• A squeeze of lemon
• Tapatío or Cholula hot sauce

Instructions

1. Start the beans first — they take the longest. Add 2 cups of beans to the Instant Pot and fill it about halfway with water. Drop in the peeled onion layers, the jalapeño, the smashed garlic cloves, and 1 tbsp kosher salt. Stir, close the lid, and pressure cook for 32–40 minutes, then let it release naturally. The beans cook while you make everything else.
2. Cook the meat. Brown the ground beef in a regular pan, chopping it up as it cooks. Add your basic seasonings.
3. Add the taco seasoning. Stir the Siete taco packet into ¾ cup of water, then pour it into the meat. Let it simmer on low for 10–15 minutes.
4. Make the pico de gallo. While the meat simmers, chop the tomatoes, sweet onion, green onions, and cilantro (add chopped jalapeño if you like heat). Combine in a side bowl, then season with salt and a squeeze of lemon to taste.
5. Assemble. Crush the tortilla chips right in the bag and sprinkle into a bowl. Add the seasoned meat, a scoop of the pico de gallo, and the beans.
6. Top it off. Finish with guacamole, a squeeze of lemon, and your favorite hot sauce — Tapatío or Cholula. Enjoy!

Tip: Smash the garlic cloves to open them up so the flavor really gets into the beans.