Taco Salad With Pinto Beans And Avocado Recipes

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BEST TACO SALAD RECIPE



Best Taco Salad Recipe image

Taco Salad is a show-stopper dinner, if you do it right. Plus it's healthy! I'll show you all my tips (and the best ingredients) for Taco Salad, Done Right. Plus two taco salad dressing recipes to choose from!

Provided by Karen

Categories     Salad

Time 30m

Number Of Ingredients 31

1 pound ground beef
1/4 cup McCormick's Premium Taco Seasoning
3/4 cup water
1 head Romaine lettuce
1/2 cup green onions (chopped)
1 bunch cilantro (chopped)
1 & 1/2 cups cheddar cheese (shredded)
1 & 1/2 cups cherry tomatoes (or chopped tomatoes of any kind)
8 radishes (thinly sliced)
1/2 red onion (chopped)
2 avocados (chopped (and/or 1 cup guacamole))
1 cup frozen corn (thawed)
1-2 jalapeños (sliced)
Juanitas tortilla chips ( or Fritos, crushed)
sour cream (to taste (optional))
restaurant style salsa (to taste (optional))
sliced limes (to garnish)
1/2 cup mayonnaise
1/2 cup sour cream
1 (.4-oz) package Buttermilk Ranch Seasoning
1 serrano pepper (roughly chopped)
2 tomatillos (halved)
1/2 bunch cilantro
1 lime zest
1 lime Juice
milk (if the dressing is too thick)
1 cup sour cream
1/3 cup Restaurant Style Salsa
1 teaspoon taco seasoning (**)
1 lime Zest
1 lime juice

Steps:

  • Start with the taco meat.** Brown 1 pound ground beef in a skillet on the stove, over medium heat. Break up the meat into small pieces. Once it is no longer pink (3-5 minutes), remove from heat. Tilt the pan and scoop the grease into a foil-lined bowl (then refrigerate and toss when solidified). Return the pan back to the stove and set over medium heat. Add 1/4 cup Premium McCormick's taco seasoning. (Or a regular taco packet will do. See notes for a homemade recipe.) Add 3/4 cup water to the pan. Let the mixture come to a simmer. Turn off the heat when there is still thickened liquid at the bottom of the pan. If you cook until all the liquid has evaporated, you will have dry taco meat; no thanks. Set aside and keep warm, covered.
  • Prep the lettuce and herbs. Chop the romaine into bite size pieces and dry in a salad spinner (or dry off with paper towels). Add 1/2 cup chopped green onions and 1 bunch of chopped cilantro. Spin to mix, or add to a large bowl and toss together.
  • Prep your toppings. Grate 1 and 1/2 cups cheddar cheese. Chop 1 and 1/2 cups tomatoes. Thinly slice 8 radishes. Dice half a red onion. Chop 2 avocados (or make a quick guacamole with them by adding a bit of lime and salt). Thaw out 1 cup of frozen corn (I usually stick it in the microwave for 20 seconds and then let it finish thawing on the counter). Slice 1 or 2 jalapeno peppers. Crush some Juanitas or Fritos, but leave some whole for garnishing.

Nutrition Facts : ServingSize 0.5 g, Calories 1186 kcal, Fat 94 g, SaturatedFat 33 g, Cholesterol 181 mg, Sodium 2193 mg, Carbohydrate 55 g, Fiber 17 g, Sugar 13 g, Protein 40 g, TransFat 1 g, UnsaturatedFat 52 g

TACO SALAD III



Taco Salad III image

This taco salad contains traditional ingredients such as lettuce, tomatoes, beans, ground beef and corn chips. Serve this salad on a hot summer day.

Provided by Melanie

Categories     Salad     Taco Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

16 ounces lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1 red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 large tomatoes, chopped
1 avocados - peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

Steps:

  • Prepare the ground beef as directed by taco seasoning package and set aside.
  • In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
  • Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

Nutrition Facts : Calories 945.3 calories, Carbohydrate 75.7 g, Cholesterol 72.3 mg, Fat 60.7 g, Fiber 11.9 g, Protein 27.3 g, SaturatedFat 16 g, Sodium 1682 mg, Sugar 17.7 g

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

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.

TACO SALAD WITH PINTO BEANS AND AVOCADO RECIPE - (4.7/5)



Taco Salad With Pinto Beans and Avocado Recipe - (4.7/5) image

Provided by á-20439

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1/2 teaspoon ground cumin
kosher salt and black pepper
2 15.5-ounce cans pinto beans, rinsed
1 head romaine lettuce, leaves torn (about 6 cups)
2 ounces queso fresco, crumbled, or grated Cheddar (about 1/2 cup)
1 avocado, sliced
1 cup store-bought fresh salsa
sour cream and tortilla chips, for serving

Steps:

  • 1. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until the onion has softened, 3 to 5 minutes. Add the beans and ¼ cup water and cook, tossing occasionally, until warmed through, 2 to 3 minutes. 2. Top the lettuce with the bean mixture, queso fresco, avocado, salsa, and sour cream. Serve with the tortilla chips.

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