10 Minute Taco Salad Recipes

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TACO SALAD



Taco Salad image

This Taco Salad is quick, flavorful, hearty, a total breeze to make and it's a dinner everyone can agree on both young and old alike! It doesn't take much to make a satisfying meal and this simple salad is proof of that. This is a back pocket recipe you'll want to make on repeat!

Provided by Jaclyn

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 Tbsp olive oil
1.25 lbs lean ground beef
1 cup bottled fire roasted salsa
2 tsp chili powder
1 tsp ground cumin
Salt and freshly ground black pepper
3 Tbsp fresh cilantro
1 head romaine lettuce or iceberg lettuce, (chopped)
5 oz. tortilla chips, (slightly crumbled)
1 cup Shredded Mexican cheese blend
2 roma tomatoes, (diced (or 1 1/2 cups grape tomatoes))
1 avocado, (diced (optional))
5 Tbsp Sour cream or Mexican crema ((optional))
1/4 cup chopped red onion ((optional))

Steps:

  • Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  • Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
  • Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
  • Remove from heat and stir in cilantro.
  • Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

Nutrition Facts : Calories 558 kcal, Carbohydrate 28 g, Protein 32 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 101 mg, Sodium 749 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF



Easy Healthy Taco Salad Recipe with Ground Beef image

Learn how to make taco salad in just 20 minutes, using common ingredients! The whole family will love this EASY, healthy taco salad recipe with ground beef.

Provided by Maya | Wholesome Yum

Categories     Main Course     Salad

Time 20m

Number Of Ingredients 10

1 lb Ground beef
1 tsp Avocado oil ((or any oil of choice))
2 tbsp Taco seasoning ((store-bought or home-made))
8 oz Romaine lettuce ((chopped))
1 1/3 cup Grape tomatoes ((halved))
3/4 cup Cheddar cheese ((shredded))
1 medium Avocado ((cubed))
1/2 cup Green onions ((chopped))
1/3 cup Salsa
1/3 cup Sour cream

Steps:

  • Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
  • Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
  • Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 72 mg, Sodium 470 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving

10-MINUTE TACO SALAD



10-Minute Taco Salad image

"Mom often made this hearty main-dish salad for my three brothers and me when we were growing up," recalls Cindy Stephan of Owosso, Michigan. "Now it's one of my husband's favorite meals - and one we frequently fix for weekend guests."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

2 cans (16 ounces each) chili beans, undrained
1 package (9-1/4 ounces) corn chips
2 cups shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/4 cups salsa
1/2 cup sour cream

Steps:

  • In a small saucepan , cook beans over medium-low heat until heated through. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.

Nutrition Facts : Calories 423 calories, Fat 25g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 727mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 7g fiber), Protein 13g protein.

CROWD-PLEASING TACO SALAD



Crowd-Pleasing Taco Salad image

While this recipe might sound involved, it can be fixed in just 30 minutes. It's a hit at the potluck table-and I don't have to bring any home after the shindig! -Ann Cahoon, Bradenton, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 13

1 pound ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup shredded Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 package (9-1/4 ounces) corn chips

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

Nutrition Facts : Calories 413 calories, Fat 29g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.

CHICKEN TACO SALAD



Chicken Taco Salad image

"This refreshing recipe is totally flexible," Lily Julow writes from Lawrenceville, Georgia. "You can use yellow onion instead of red, lemon juice instead of lime and Monterey Jack instead of cheddar cheese. Don't like hot sauce? Leave it out. I believe in making a recipe your own."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

4 cups water
3/4 pound chicken tenderloins
1/4 cup minced fresh cilantro
1/4 cup finely chopped red onion
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon hot pepper sauce
1/4 teaspoon grated lime zest
1/4 teaspoon taco seasoning
2 cups chopped lettuce
1 plum tomato, finely chopped
1/2 cup shredded cheddar cheese
2 tablespoons chopped dry roasted peanuts

Steps:

  • In a large nonstick skillet, bring water to a boil. Reduce heat; add chicken. Poach, uncovered, for 8-10 minutes or until no longer pink. Drain and cool slightly. Cut chicken into cubes., In a small bowl, combine the cilantro, onion, lime juice, oil, pepper sauce, lime peel, taco seasoning and chicken. Cover and refrigerate for 1 hour. , Just before serving, toss the chicken mixture with the lettuce, tomato, cheese and peanuts.

Nutrition Facts : Calories 438 calories, Fat 25g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 367mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 49g protein.

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