TACO SALAD WITH SPICED BEEF PATTIES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the lettuce, tomatoes, corn, 3/4 cup pico de gallo and the vinegar in a large bowl; season with salt and pepper. Divide among plates or shallow bowls.
- Shape the ground beef into four 4-inch-wide patties and season both sides with the taco seasoning and a generous pinch each of salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until well browned, 4 to 6 minutes.
- Top each salad with 1 beef patty. Drizzle any juices from the skillet over the patties. Top with the remaining 1/4 cup pico de gallo and dollop with the sour cream. Sprinkle with the cheese and tortilla strips.
Nutrition Facts : Calories 470, Fat 31 grams, SaturatedFat 11 grams, Cholesterol 98 milligrams, Sodium 798 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 28 grams, Sugar 6 grams
MUSHROOM-BEEF TACO SALAD
This recipe is sponsored by Mushroom Council. When I was growing up, my dad would make tacos once a week, and taco salad is still one of my favorite dinners. Using mushrooms in the mix is a great way to lighten it up.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Make the pico de gallo: Combine the tomatoes, red onion, lime juice, cilantro, 1 tablespoon olive oil and 1/4 teaspoon salt in a small bowl; mix well.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the yellow onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until softened, about 1 more minute. Add the ground beef and mushrooms and cook, breaking up the meat as it cooks, until the beef is no longer pink, 3 to 5 minutes. Add the chili powder, cumin, paprika, garlic powder, onion powder, oregano, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined and the spices are slightly toasted, about 2 minutes. Add the tomato sauce and stir to combine. Continue to cook until the sauce is fully absorbed and the mixture is almost dry, about 5 minutes. Remove from the heat.
- Toss the lettuce with 2 tablespoons of the liquid from the pico de gallo in a large bowl. Divide among small bowls; top with the beef-mushroom mixture and more pico de gallo. Add beans, cheese, radishes, avocado, cilantro and/or sour cream.
TRUCKIE TACO SALAD
Provided by Food Network
Yield 10 servings
Number Of Ingredients 18
Steps:
- In a large nonstick skillet, heat the oil and cook the onions over medium heat until soft and translucent. Add the ground turkey and cook for about 7 minutes, until the turkey loses its pink color. Use a wooden spoon to break the meat apart while it cooks. Carefully drain off any liquid, then stir in the chili powder, oregano, cumin, and salt, and cook for 1 minute. Add the olives, kidney beans, garbanzos, and pinto beans and mix well. Stir in the tomatoes.
- In a large serving bowl, combine the lettuce, cheese, and chips. Add the turkey mixture and toss well.
- In a small bowl, combine the mayonnaise, taco sauce, and hot red pepper sauce. Pass the dressing at the table with the salad.
THE BEST TACO SALAD EVER
This is a recipe my mom made and we all love it! I have made a few updates to our classic family Taco Salad and tweaked it to my likings, feel free to tweak it to yours!
Provided by loopiegal
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix ranch dressing with mayo and milk in a jar and chill until salad is ready.
- Brown and drain meat.
- Add taco seasoning mix and follow instructions on package.
- Put seasoned meat in a glass bowl, cover and chill about 20 min, stirring once.
- Wash and cut lettuce.
- Drain beans and olives.
- Toss lettuce, tomatoes, onions, avacados, beans and olives in a large salad bowl.
- Put about 2 cups salad mix into serving bowls and add 1/4 cup seasoned meat,a few pinches of cheese and top with crushed Doritos and 2 tbls ranch dressing.
Nutrition Facts : Calories 629.8, Fat 45.8, SaturatedFat 11.1, Cholesterol 41.9, Sodium 878.1, Carbohydrate 45.8, Fiber 13.5, Sugar 7.7, Protein 16.2
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