Jodies Taco Salad Recipes

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EASY GROUND BEEF TACO SALAD



Easy Ground Beef Taco Salad image

Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 envelope reduced-sodium taco seasoning
3/4 cup water
1 medium head iceberg lettuce, torn (about 8 cups)
2 cups shredded cheddar cheese
2 cups broken nacho-flavored tortilla chips
1/4 cup Catalina salad dressing

Steps:

  • In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

TACO SALAD FOR A LARGE CROWD



Taco Salad for a Large Crowd image

I made this huge taco salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. -Lisa Homer, Avon, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 26 servings (1-1/3 cups each).

Number Of Ingredients 13

1-1/2 pounds ground beef
2 envelopes taco seasoning, divided
1 medium head iceberg lettuce
1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chilies
1-1/2 cups Thousand Island salad dressing
1-1/3 cups salsa
1/3 cup sugar

Steps:

  • In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain. , In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture., In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

Nutrition Facts : Calories 262 calories, Fat 15g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 696mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

JODIE'S TACO SALAD



Jodie's Taco salad image

On the surface this is a pretty straight-forward taco salad recipe... and then you get a taste of the dressing! The creative introduction of French dressing really adds an unexpected flavor that makes you wonder why you didn't think of that yourself!

Provided by JoSele Swopes

Categories     Other Salads

Time 35m

Number Of Ingredients 15

TACO MEAT
1 1/2 lb hamburger (browned)
2 pkg taco seasoning mix (schilling)
SALAD MIX
1 large salad greens
1 large black olives (sliced and chilled)
1 pkg cherry tomatoes
1 large cucumber (english) sliced
1 large tortilla chips (corn,white, yellow,or blue)
1 medium monterey jack cheese (mexican, shredded)
DRESSING
1 small french dressing (catalina sub) (bottle)
1/2 c sour cream
1/2 c pico de gallo (or 1/2 jar picante)
1 tsp garlic

Steps:

  • 1. Brown meat and add taco seasoning (drain), chill in freezer for 10 minutes.
  • 2. Salad: In salad bowl, mix all salad ingredients except chips and cheese.
  • 3. Dressing: Mix all ingredients with whisk till well blended. Set aside.....
  • 4. Plate set up in this order: place a bed of chips on plate, salad mix, meat mix, dressing mix, sprinkle cheese on top and Enjoy............

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