Crowd Pleasing Taco Salad Recipes

CROWD-PLEASING TACO SALAD

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.

CROWD- PLEASING TACO SALAD

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. Yield: 10 servings.

KETO LAYERED SALAD

Steps:

• Cook your bacon until crisp and then slice into bite-size pieces. Set aside. Reserve 1/4 cup of the bacon to garnish the top of the salad
• Make the dressing: In a separate bowl, stir together the mayonnaise, sour cream, sugar substitute, salt, pepper, and apple cider vinegar. Combine until fully incorporated. Set aside.
• Chop the iceberg lettuce and set it aside.
• Chop or slice the hard-boiled eggs and season with salt and pepper. Set aside. Optional reserve a few slices to add to garnish the top of the salad.
• Peel and slice the cucumber and set aside.
• Chop the green onions and set them aside. Reserve a couple of tablespoons to garnish the top of the salad.
• Slice the onion and set it aside.
• Begin to layer the salad by adding the chopped lettuce to the bottom of the bowl of a large salad bowl or a large trifle dish
• Next, add the cucumber layer. Lightly press down the cucumber layer into the lettuce.
• Add the layer of chopped green onions being sure to spread evenly.
• Add the red onion layer.
• Add the cherry tomatoes using a small plate press these layers lightly.
• Add the shredded carrots.
• Add the sliced boiled eggs.
• Next, add the bacon pieces being sure to cover the surface of the salad completely.
• Add the dressing being sure to top the entire surface of the salad.
• Add the shredded cheddar cheese to cover the top of the salad.
• Garnish the top of the salad with reserved bacon, green onions, and egg slices.
• Refrigerate the salad until ready to serve. This salad can be made ahead up of 36 hours.
• Once ready to serve simply toss the salad so that layers get covered in the dressing.

CROWD-PLEASING TACO SALAD

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.