TACO SALAD I
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
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
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
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
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
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
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
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
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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- Combine the honey, vinegar, ketchup, and chili seasoning in a small bowl. Slowly add the olive oil, whisking continously, until well combined. Depending on how much dressing you like (I used all of it for the salad) you may have leftovers which will keep for up to a week in the fridge.
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