CROWD-PLEASING TACO SALAD
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
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.
CROWD- PLEASING TACO SALAD
Make and share this Crowd- Pleasing Taco Salad recipe from Food.com.
Provided by AshleyP
Categories Potluck
Time 35m
Yield 2 pounds, 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 374.9, Fat 24, SaturatedFat 6.9, Cholesterol 47.8, Sodium 779.4, Carbohydrate 27.7, Fiber 2.3, Sugar 5.5, Protein 13.7
KETO LAYERED SALAD
This delicious keto 7 layer salad recipe includes seven layers of fresh low in carbs salad vegetables, hard-boiled eggs, bacon, and sharp cheddar cheese and topped with an easy mayo and sour cream dressing. It's the perfect crowd pleaser make-ahead saladl
Provided by Hilda Solares
Categories Low Carb Keto Salads
Time 25m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 450 calories, Carbohydrate 8.8 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 33.9 grams fat, Fiber 1 grams fiber, Protein 23.4 grams protein, SaturatedFat 13.2 grams saturated fat, ServingSize 1, Sodium 155 milligrams sodium, Sugar 3.4 grams sugar
CROWD-PLEASING TACO SALAD
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
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.
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