Taco Salad Bar Recipes

CHICKEN TACO SALAD

Steps:

• For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
• For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
• For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
• On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

TACO SALAD

Steps:

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
• Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
• Remove from heat and stir in cilantro.
• Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

MAKE-YOUR-OWN-TACO-SALAD BAR

Steps:

• Dump lettuce in a large serving bowl (or the lid of Tupperware Serving Center).
• Dump chips in another serving bowl (or the lid of the Serving Center if you didn't put the lettuce in it).
• Mix sour cream and green onion slices; place in center compartment of serving center.
• Place each of remaining ingredients (except chips) into one compartment of the serving center--being artistic in your arrangement so the colors look "nice."
• BRIGHT IDEA #1: Heat up a can of refried beans, slather some on a burrito skin, and use to wrap around a hard-taco shell, then fill shell with fav ingredients--it won't crack!
• BRIGHT IDEA #2: Mix everything up in a bowl, drizzle with Western Salad Dressing, and call it Western Taco Salad.

TACO SALAD BAR

Steps:

• In a large skillet, over medium heat add the canola oil and saute the meat.
• Mix the 8 dried spices together.
• Add the 8 spice mixture along with salt and pepper, stir in the water and simmer until all is well incorporated.
• Once your meat is browned remove from the heat and place in an attractive serving dish, or you can serve from the skillet.
• In separate serving bowls, have lined up:.
• chips, lettuce, tomatoes, jalapenos, cheese, cilantro, and the dressing of your choice or Recipe #351413.

QUICK TACO SALAD

Steps:

• BROWN meat with onions in large nonstick skillet on medium-high heat; drain. ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min. DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing. TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.