Mexican Salad Aka Frito Or Taco Salad Recipes

TACO FRITO SALAD

Taco Frito Salad image

This salad is a must have at our family get togethers and it is a great weeknight meal for a hot summer night too! Hope you enjoy.

Provided by theragsdale3

Categories Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb hamburger meat
1 (1 ounce) package taco seasoning
2/3 cup water
1 head lettuce, chopped
1 pint cherry tomatoes, halved
1/2 cup red onion, diced
2 avocados, diced
1 (15 ounce) can black beans, drained
1 -2 cup frozen corn, thawed
1 -2 cup shredded cheddar cheese
1 (16 ounce) bottle Catalina dressing
4 -6 cups Fritos corn chips

Steps:

Brown hamburger meat in frying pan. Drain off fat and return to pan with taco seasoning and water. Simmer meat an additional 3-5 minutes until most of water is absorbed. Allow meat to cool for about 10 minutes.
In a separate bowl, mix lettuce, tomatoes, onion, avocados, beans, corn, cheese, and cooled taco meat.
Mix as much dressing and Fritos as you desire when you are ready to serve salad.
If you mix them in too early, the salad and Fritos will be soggy.

MEXICAN-STYLE TACO SALAD

Mexican-Style Taco Salad image

This spicy, flavorful dish features authentic Mexican aromas, its a family favorite!

Provided by Fiestaqueen

Categories Salad Taco Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pound ground turkey
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 dash cayenne pepper
1 (19 ounce) can kidney beans, rinsed and drained
1 cup salsa
2 cups shredded iceberg lettuce
2 small carrots, julienned
2 red bell peppers, cut into thin strips

Steps:

Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the turkey, and stir until crumbly and no longer pink. Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes.
Divide the lettuce, carrots, and red bell peppers among 4 serving plates. Spoon the turkey mixture overtop to serve.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 25.7 g, Cholesterol 77 mg, Fat 10.7 g, Fiber 9.2 g, Protein 27.7 g, SaturatedFat 2.4 g, Sodium 553.1 mg, Sugar 5.4 g

MEXICAN SALAD AKA FRITO OR TACO SALAD

Mexican Salad Aka Frito or Taco Salad image

My favorite taco salad recipe in the world. After my grandma passed I thought I had lost the recipe forever but found it in an old church congregation cookbook that was published in 1980 and it had her recipe in it! I hope you enjoy it as much as I do.

Provided by rawcalls

Categories One Dish Meal

Time 35m

Yield 5-10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs ground beef
1 (10 1/2 ounce) can Campbell's cheddar cheese soup
1 (10 1/2 ounce) can Campbell's Cream of Mushroom Soup
1 (15 ounce) can tomato sauce
1 teaspoon oregano (or to taste)
1/2 teaspoon crushed red pepper flakes (more or less to taste)
1 head iceberg lettuce, torn into bite size pieces
1 -2 tomatoes, diced
1 red onion, diced (optional)
2 (2 1/4 ounce) cans pitted black olives, sliced (more or less to taste)
1 (14 ounce) bag Fritos corn chips (Original)

Steps:

Brown and drain ground beef. Add soups, tomato sauce, oregano, and crushed red pepper flakes. Stir together well and let simmer over medium-low heat for 15 minutes. Remove from heat and let cool. Pour over remaining ingredients, mix well, and serve immediately.

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