Velveeta Easy Beef Taco Salad Recipes

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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.

VELVEETA EASY BEEF TACO SALAD



VELVEETA Easy Beef Taco Salad image

Cheesy with VELVEETA and clocking in at just 30 minutes to prepare, this easy beef taco recipe is a winner twice over.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 9

1 lb. ground beef
1 small onion, chopped
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
3/4 cup water
1 pkg. (10 oz.) frozen corn
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 pkg. (8 oz.) shredded iceberg lettuce (about 4-1/2 cups)
1 large tomato, chopped
6 oz. tortilla chips (about 9 cups)

Steps:

  • Cook meat and onions with seasoning mix and water in large skillet as directed on package.
  • Stir in corn and VELVEETA; cover. Cook on low heat 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
  • Spoon over lettuce just before serving; top with tomatoes. Serve with tortilla chips.

Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1150 mg, Carbohydrate 38 g, Fiber 4 g, Sugar 7 g, Protein 24 g

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



Taco Salad image

I've been going through my old cookbooks and found this had not been included in my personal cookbook. I think it's different than most taco salads in that it uses a creamed Velveeta cheese and tomatoes with chilies as the dressing instead of the typical French Dressing. Of course, I used Ro-Tel with the cheese and had some left over as a dip for tortilla chips. I also added some pineapple tidbits and sour cream. This is from The Officers Wives Cookbook printed in 1970, submitted by Mrs. James England, England AFB, Louisiana. (I do not know if this is a coincidence with the name or if it was a typo!) I am posting the recipe as it was printed in the OWC printing. As usual, I'm estimating the time to make this!

Provided by Toni in Colorado

Categories     Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef
1 1/2 cups onions, diced
3 garlic cloves, diced
salt, to taste
chili powder, to taste
cumin, to taste
1 lb Velveeta cheese
10 3/4 ounces tomatoes and green chilies (I used Ro-Tel.)
1 head lettuce, large, coarsely chopped
2 tomatoes, large, firm and ripe, diced
1 (11 ounce) package corn chips (I used white corn tortilla chips.)

Steps:

  • Brown beef in small amount of fat. Saute onions and garlic until soft but not brown; add to beef. Simmer for several minutes. Season with salt, chili powder and cumin. Melt cheese in double boiler; add tomatoes. Place lettuce and tomatoes in a large salad bowl; add beef mixture. Mix lightly; top with hot cheese mixture. Sprinkle with corn chips; serve immediately.

Nutrition Facts : Calories 1173, Fat 72.7, SaturatedFat 29, Cholesterol 205.3, Sodium 2553.3, Carbohydrate 74.3, Fiber 7.1, Sugar 14.9, Protein 57.7

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