Taco Salad With Spinach Recipes

TACO SALAD WITH SPINACH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, mushrooms, salt, and chili powder together in the hot skillet until the beef is completely browned, 7 to 10 minutes; drain and discard grease.
• Spread spinach leaves into a salad bowl; top with beef mixture. Add black beans and chopped tomato.

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.

SHRIMP TACO SALAD

Steps:

• Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside., In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink., In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.

TEX-MEX TACO SALAD

Tex-Mex Taco Salad image" src="/img/not-available.jpg">

Steps:

• Saute onion with a small amount of oil in a large skillet over medium high heat. When soft and fragrant, add ground beef. Cook until no longer pink. Drain most of the grease from the pan. Add seasoning and water; stir until thickened slightly.
• Add Velveeta in small pieces; mix until melted. Add black beans and stir until combined. Remove from heat and let cool slightly.
• Assemble salads with beef/bean mixture, fresh salsa, cheese crumbles, crushed tortillas, and sour cream.

SPINACH TACO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Saute beef, onion, and garlic in large saucepan until beef is browned.
• Add tomato sauce, salt, chili powder, and vinegar. Add more salt/chili powder to taste preference. Simmer.
• Layer in a casserole dish chips, cheese, spinach, and meat mixture. Repeat until all of ingredients are used. Top layer should be cheese.
• Bake 20-25 minutes uncovered.
• Serve with hot sauce.

TACO SALAD WITH SPINACH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, mushrooms, salt, and chili powder together in the hot skillet until the beef is completely browned, 7 to 10 minutes; drain and discard grease.
• Spread spinach leaves into a salad bowl; top with beef mixture. Add black beans and chopped tomato.