Momstacosalad Recipes

20 MINUTE TACO SALAD CASSEROLE RECIPE

Steps:

• In a large skillet brown the ground beef with onion and green pepper over medium heat, stirring occasionally until meat is completely cooked.
• While the meat is browning, spread 1 cup crushed tortilla strips in the bottom of a greased 8 x 8 inch pan.
• Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.
• Once the meat is browned, drain and return to stove. Add 1/2 cup of water and taco seasoning to the meat mixture, and stir until completely combined.
• Pour browned meat mixture over the top of the refried beans.
• Top with cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble).
• Top with lettuce, tomatoes, olives and sour cream.
• Serve warm.

MOM'S TACO SALAD

Steps:

• 1. Brown ground beef and add taco seasoning as per directions on package.
• 2. Set aside.
• 3. Drain and rinse can of pinto beans and set aside in a separate dish.
• 4. Prepare all other ingredients and set aside in separate dishes. This is a layering process, so I just have all the ingredients lined up buffet style, grab a plate and build your salad.
• 5. Grab a handful of lettuce and place on your plate.
• 6. Then a handful of Fritos.
• 7. Add a couple spoonfuls of ground beef mixture.
• 8. Add a couple spoonfuls of pinto beans.
• 9. Then tomatoes, onions, and ending with some shredded cheese. Pour the desired amount of taco sauce over your salad and enjoy.
• 10. You can also add chopped avocados and a dollop of sour cream if you like. This can feed at least 4 people easily, depending on how big of a salad you desire.

EASY GROUND BEEF TACO SALAD

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.

TACO SALAD CASSEROLE

Steps:

• In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. , Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. , Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

MOM'S TACO SALAD

Steps:

• Mix cut lettuce, shredded cheese, onions, olives and crushed chips into large serving bowl.
• Into already browned and drained ground chuck, add Catalina dressing and taco sauce. Heat until all ingredients are hot.
• Pour over lettuce mixture and mix well. Serve immediately. Add sour cream to finish this sure to be hit on your family table.

MY MOM'S TACO SALAD

Steps:

• Cut lettuce into salad sized pieces and put in bowl large enough to toss all ingredients.
• Dice tomatoes and onions and add to lettuce. Add cheese. Add chili hot beans with all of the sauce as this becomes the "dressing". Toss ingredients until well mixed and coated with sauce from beans.
• Add finely crushed nacho cheese chips and toss again. Serve immediately.