Matadortacosalad Recipes

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BEST TACO SALAD RECIPE



Best Taco Salad Recipe image

Taco Salad is a show-stopper dinner, if you do it right. Plus it's healthy! I'll show you all my tips (and the best ingredients) for Taco Salad, Done Right. Plus two taco salad dressing recipes to choose from!

Provided by Karen

Categories     Salad

Time 30m

Number Of Ingredients 31

1 pound ground beef
1/4 cup McCormick's Premium Taco Seasoning
3/4 cup water
1 head Romaine lettuce
1/2 cup green onions (chopped)
1 bunch cilantro (chopped)
1 & 1/2 cups cheddar cheese (shredded)
1 & 1/2 cups cherry tomatoes (or chopped tomatoes of any kind)
8 radishes (thinly sliced)
1/2 red onion (chopped)
2 avocados (chopped (and/or 1 cup guacamole))
1 cup frozen corn (thawed)
1-2 jalapeños (sliced)
Juanitas tortilla chips ( or Fritos, crushed)
sour cream (to taste (optional))
restaurant style salsa (to taste (optional))
sliced limes (to garnish)
1/2 cup mayonnaise
1/2 cup sour cream
1 (.4-oz) package Buttermilk Ranch Seasoning
1 serrano pepper (roughly chopped)
2 tomatillos (halved)
1/2 bunch cilantro
1 lime zest
1 lime Juice
milk (if the dressing is too thick)
1 cup sour cream
1/3 cup Restaurant Style Salsa
1 teaspoon taco seasoning (**)
1 lime Zest
1 lime juice

Steps:

  • Start with the taco meat.** Brown 1 pound ground beef in a skillet on the stove, over medium heat. Break up the meat into small pieces. Once it is no longer pink (3-5 minutes), remove from heat. Tilt the pan and scoop the grease into a foil-lined bowl (then refrigerate and toss when solidified). Return the pan back to the stove and set over medium heat. Add 1/4 cup Premium McCormick's taco seasoning. (Or a regular taco packet will do. See notes for a homemade recipe.) Add 3/4 cup water to the pan. Let the mixture come to a simmer. Turn off the heat when there is still thickened liquid at the bottom of the pan. If you cook until all the liquid has evaporated, you will have dry taco meat; no thanks. Set aside and keep warm, covered.
  • Prep the lettuce and herbs. Chop the romaine into bite size pieces and dry in a salad spinner (or dry off with paper towels). Add 1/2 cup chopped green onions and 1 bunch of chopped cilantro. Spin to mix, or add to a large bowl and toss together.
  • Prep your toppings. Grate 1 and 1/2 cups cheddar cheese. Chop 1 and 1/2 cups tomatoes. Thinly slice 8 radishes. Dice half a red onion. Chop 2 avocados (or make a quick guacamole with them by adding a bit of lime and salt). Thaw out 1 cup of frozen corn (I usually stick it in the microwave for 20 seconds and then let it finish thawing on the counter). Slice 1 or 2 jalapeno peppers. Crush some Juanitas or Fritos, but leave some whole for garnishing.

Nutrition Facts : ServingSize 0.5 g, Calories 1186 kcal, Fat 94 g, SaturatedFat 33 g, Cholesterol 181 mg, Sodium 2193 mg, Carbohydrate 55 g, Fiber 17 g, Sugar 13 g, Protein 40 g, TransFat 1 g, UnsaturatedFat 52 g

MATADOR TACO SALAD



Matador Taco Salad image

This salad has plenty of "kick"! if desired add in only 1 teaspoon cumin to the dressing. For even more heat use Hot and Spicy Old El Paso taco mix. If desired place the taco salad on top of tortilla chips instead of mixing them in. This salad will serve four as a main meal or six as a side salad. My taco seasoning mix recipe#76616 works well with this recipe!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 (1 ounce) package dry caesar salad dressing mix
black pepper
1/8 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons cumin
1/2 cup full-fat milk
1/2 cup mayonnaise
salt
3/4 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix (use Old El Paso taco seasoning mix or use homemeade mix)
salt and pepper
1 teaspoon cumin
2 teaspoons chili powder
1 head romaine lettuce, torn into small pieces
1/2 head iceberg lettuce, torn into small pieces
1 cup grated cheddar cheese
3 large roma tomatoes, chopped into large chunks
taco-flavor tortilla chips, broken into large pieces
sliced black olives

Steps:

  • For the dressing; combine all ingredients in a blender or processor until smooth; set aside.
  • For the ground beef mixture, brown the gound beef, then add in the taco seasoning mix, then add in the cumin and chili powder to taste, season with salt and pepper, cook and stir for about 5 minutes, or until the flavors blend together, adjusting spices to taste; cool to room temperature.
  • To make the salad; toss the lettuce with the cooled ground beef, grated cheddar cheese, tomatoes, tortilla chips and olives; toss to combine, then add in the dressing (add in as much dressing as you like) toss again.
  • Garnish with more taco chips.
  • Serve immediately.

Nutrition Facts : Calories 456.7, Fat 30.1, SaturatedFat 11.6, Cholesterol 95.6, Sodium 503.6, Carbohydrate 20.2, Fiber 5.8, Sugar 8.4, Protein 28.9

TACO SALAD I



Taco Salad I image

Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make.

Provided by Denise Williamson

Categories     Salad     Taco Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 tablespoons sour cream
½ cup prepared salsa

Steps:

  • In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
  • Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Nutrition Facts : Calories 846.4 calories, Carbohydrate 59.6 g, Cholesterol 70.2 mg, Fat 56.5 g, Fiber 6.6 g, Protein 26.1 g, SaturatedFat 15.4 g, Sodium 1579.6 mg, Sugar 14.2 g

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