San Antonio Taco Salad Recipes

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

Ingredients

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.

SAN ANTONIO TACO SALAD

San Antonio Taco Salad image

Make and share this San Antonio Taco Salad recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

oil (for frying)
6 (8 inch) flour tortillas
1 lb ground beef or 1 lb ground turkey
1/2 medium onion, finely chopped
2 -3 garlic cloves, minced
1 cup salsa
2 teaspoons chili powder
2 teaspoons cumin
salt and pepper
2 tablespoons fresh cilantro, minced
6 cups shredded iceberg lettuce or 6 cups shredded romaine lettuce
1 cup shredded cheddar cheese or 1 cup shredded Mexican blend cheese
sour cream, chopped tomato, sliced black olives and additional salsa (optional garnish)

Steps:

Heat 3 inches oil to 365°F in deep fryer or deep saucepan. Place one tortilla in oil. Let float 5 seconds. Press center of tortilla into oil with metal ladle to form bowl. Holding ladle in place, fry 1 to 2 minutes, or until lightly golden brown. Drain on paper towel. Repeat with remaining tortillas.
In a large nonstick skillet over medium heat, cook the ground beef or turkey, onion and garlic in oil until meat is no longer pink. Stir in the chili powder, cumin, salsa, salt and pepper; cook over medium heat an additional 5 minutes. Remove from the heat; stir in cilantro.
Divide lettuce equally among tortilla bowls. Top with meat mixture. Sprinkle with cheese. Top with desired garnishes.

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