Taco Salad For A Large Crowd Recipes

TACO SALAD FOR A LARGE CROWD

Steps:

• In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain. , In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture., In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

TACO SALAD FOR A CROWD

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and 2 tablespoons taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., In a very large serving bowl, combine the lettuce, chips, tomatoes, cheese, beans, onion and beef mixture. Combine the salad dressing, sugar, taco sauce and remaining taco seasoning; pour over salad and toss to coat. Serve immediately.

KITTENCAL'S TACO SALAD FOR A CROWD

Steps:

• Brown ground beef with the chopped yellow onion (not red).
• Add in only 1 package taco mix (and water according to the package direction); set aside to cool completely.
• In a large bowl, mix together chopped lettuce, tomatoes, cheddar cheese (can use more than 2 cups if desired, and the cheese may be cubed small instead of shredded) avocados, red onion, olives, and the second package of taco seasoning mix.
• Add to cooled beef mixture; toss to combine.
• Just before serving toss with the salad dressing.
• The last step (JUST BEFORE SERVING) is to mix in about three-quarters of the package of crushed Doritos, leaving the rest on the side for your guests who want extra (they will get soggy if you mix them in too early!).

TACO SALAD FOR A CROWD

Steps:

• In large skillet, cook ground beef and garlic until meat is no longer pink.
• Drain fat.
• Stir in chiles, tomatoes, kidney beans, salt and pepper (and chili powder or taco seasoning if using).
• Simmer uncovered for 30 minutes.
• Arrange tomatoes, lettuce, cheese, onion and sour cream in separate serving bowls.
• Place tortilla chips, lettuce and meat mixture in serving dishes alongside toppings and allow guests to assemble their own salads.

TACO PASTA SALAD

Steps:

• Begin by preparing your pasta and cooking the ground turkey. Prepare the pasta according to the package directions. Make sure to rinse well in cold water to stop the cooking process when the pasta is finished cooking. Cook the ground turkey in a skillet over medium high heat. Break it apart as it cooks so you have small crumbles of meat. I seasoned the meat with my taco spice blend, but you could also use a store-bought seasoning blend. Drain any liquid from the turkey when it is finished cooking, and set it aside to cool.
• Next, prep the rest of your ingredients. Drain and rinse both the black beans and sliced olives. Add to a large bowl (really large).
• Place your corn (if using frozen) in a colander, and rinse under cool water to thaw. Add to the bowl with the other ingredients when thawed and drained.
• Next, chop the grape tomatoes, sweet peppers, and onion, and add to the bowl.
• Grate an 8-ounce block of Cabot Seriously Sharp Cheddar directly into the bowl.
• Finally, chop your romaine lettuce. Simply slice the bottom off the head of romaine, then slice across every half an inch.
• When the pasta and turkey are cool enough to not melt the cheese, add to the rest of the ingredients. Give everything a good stir (gently) to evenly distribute all the ingredients. Just before serving, mix in your favorite salad dressing.
• Note: If you're prepping this salad ahead of time, mix together all the ingredients except the lettuce and dressing. When ready to serve, simply add the lettuce and dressing to the bowl, and mix well.

TOTALLY TASTY TACO BAR

Steps:

• In a small bowl, stir together taco seasoning ingredients. Set aside.
• In a large skillet, heat the oil over medium-high heat. Saute the diced onion, stirring frequently, until softened, 4 to 5 minutes. Stir in 3-4 minced garlic cloves and cook for 30 to 60 seconds more.
• Add the ground beef and cook for 5-7 minutes, or until no longer pink, breaking up the meat with a wooden spoon or spatula as it browns. Drain off excess grease.
• Sprinkle 3-4 tablespoons of taco seasoning over the meat and stir until coated. Add in 1 cup of chicken/beef/vegetable broth and bring to a simmer. Reduce the heat to medium-low and simmer, uncovered, until the mixture has reduced some, about 5 minutes.
• Transfer cooked ground meat to a serving bowl and set out with other Mexican toppings in an assembly line to make your homemade taco bar!