Taco Salad With A Twist Recipes

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TACO SALAD I



Taco Salad I image

Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make.

Provided by Denise Williamson

Categories     Salad     Taco Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 tablespoons sour cream
½ cup prepared salsa

Steps:

  • In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
  • Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Nutrition Facts : Calories 846.4 calories, Carbohydrate 59.6 g, Cholesterol 70.2 mg, Fat 56.5 g, Fiber 6.6 g, Protein 26.1 g, SaturatedFat 15.4 g, Sodium 1579.6 mg, Sugar 14.2 g

TACO SALAD WITH A TWIST



Taco Salad with a Twist image

My husband and son say this is the best taco salad they've ever had! I usually fix it on crazy days when there's no time to cook. -Vivian Schuler, Cheboygan, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 9

1 pound ground beef
1 package (9 ounces) iceberg lettuce blend
2 medium tomatoes, chopped
1 cup sliced green onions
1 can (16 ounces) kidney beans, rinsed and drained
2 cups shredded Mexican cheese blend
8 cups corn chips, coarsely crushed
1 cup green goddess salad dressing
1/2 cup sour cream

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly., In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately.

Nutrition Facts : Calories 464 calories, Fat 31g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 507mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.

TACO SALAD



Taco Salad image

All the flavors of a taco in a healthy salad with a refreshing, tangy lime vinaigrette!

Provided by Chungah @ Damn Delicious

Time 15m

Number Of Ingredients 15

1 tablespoon olive oil
4 ounces Mexican chorizo (casing removed)
5 cups chopped romaine lettuce
1/2 cup Del Monte® Whole Kernel Sweet Gold and White Corn (drained)
1/2 cup canned black beans (drained and rinsed)
1 roma tomato (diced)
2 tablespoons chopped fresh cilantro leaves
1 avocado (halved, seeded, peeled and diced)
1/4 cup shredded cheddar cheese (for garnish)
1/4 cup tortilla strips (for garnish)
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar (or more to taste)

Steps:

  • To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let cool.
  • To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans, tomato and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
  • Serve immediately, garnished with cheese and tortilla strips, if desired.

CHEESY BEEF TACO SALAD



Cheesy Beef Taco Salad image

Arlene Ghent of St. Joseph, Michigan says, "I often double the recipe so there are leftovers for lunch the next day."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds ground beef
1-1/2 cups chopped onion
1 cup diced celery
1 cup diced green pepper
2 garlic cloves, minced
1 pound process cheese (Velveeta), cubed
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
2 teaspoons ground cumin
1-1/2 cups crushed corn chips
Shredded lettuce
Chopped green onions
2 large tomatoes, cut into wedges

Steps:

  • In a large skillet, cook the beef, onion, celery, green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips. , Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges.

Nutrition Facts :

TACO SALAD WITH A TWIST



TACO SALAD WITH A TWIST image

Categories     Bean     Vegetable     Vegetarian

Yield 6 servings

Number Of Ingredients 17

Dressing:
1 small avocado, peeled and pitted
1 large clove garlic
1/2 cup fresh cilantro
juice of 1 lime
1 (4.5 oz)can chopped green chiles
1/4 teaspoon ground cumin
Salad:
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can juice-packed pineapple tidbits, drained
1 1/2 cups frozen corn kernels, defrosted
1/2 small red onion, chopped
1 cup sliced black olives
1 cup cubed smoked gouda cheese
6 ounces blue corn tortilla chips
12 leaves romaine lettuce, shredded
your favorite salsa to serve on the side

Steps:

  • Combine dressing ingredients in blender and process until smooth. Set aside. Combine salad ingredients (black beans through cheese) in a large bowl. Compose individual salads on 6 plates as follows: tortilla chips, lettuce, then salad mixture. Drizzle the top with dressing, and pass the salsa on the side.

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