Brown the ground beef in a large skillet over medium high heat with the diced onion. Drain off the excess grease and place the beef and onion mixture in a crock pot.
Add in the black beans, salsa, water and taco seasoning. Stir to combine. Cover and cook on low for 5-6 hours or on high for 3 hours.
Then it’s time to assemble the salads.
Place the lettuce in a large bowl. Top with the tortilla chips, beef mixture, cilantro, tomatoes, cheese, red onion, avocado and sour cream.
Serve immediate and enjoy!
Notes
This recipe can easily be made with ground turkey as well.Store the leftover beef mixture in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.You can easily top this salad with your favorite taco salad toppings: jalapeños, bell peppers, salsa, olives, etc.