Beef Taco Salad Bowls Food

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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.

DIY TACO SALAD LUNCH BOX BOWL



DIY Taco Salad Lunch Box Bowl image

The beauty of this recipe is that you can let your kids pick out their own favorite toppings ahead of time by choosing 1 protein, 2 or 3 veggies, 1 whole grain and 1 or 2 toppings. Then all you need to do is pack the ingredients in individual containers, and let them do the rest of the work!

Provided by EA Stewart

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 10

1/2 cup cooked ground beef
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon salt
1 cup shredded lettuce
1/2 cup chopped tomato
1/5 avocado, diced
1 ounce shredded cheese
1 ounce corn tortilla chips, crumbled

Steps:

  • Heat a skillet over medium heat, and add the ground beef, 3 teaspoons water, chili powder, cumin, oregano, paprika and salt. Stir well to combine, and cook the mixture for 2 minutes, then remove from the skillet. Place in an insulated food storage container to keep warm, or store in the refrigerator until ready to serve, and heat in microwave for 1 minute before placing in thermos.
  • Place the lettuce, tomatoes and avocado in lunch box storage containers. Place the cheese and tortilla chips in separate containers. Make sure one of the containers is large enough to serve as the mixing and serving bowl.
  • Pack the containers in an insulated lunch box, along with a fork.

Nutrition Facts : Calories 484 calorie, Fat 33 grams, SaturatedFat 11 grams, Cholesterol 80 milligrams, Sodium 628 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 27 grams, Sugar 7 grams

BAKED TACO BOWL SALAD



Baked Taco Bowl Salad image

This tasty salad is made with baked tortilla bowls and Lawry's Taco Seasoning. I think there is a copycat version on this site somewhere for that. You could make that one, if you wish, instead of the store-bought. This was a fun dinner to make and very easy. Serve sour cream and salsa on the side. You can add more vegies or add peppers, if you wish.

Provided by VickyJ

Categories     Vegetable

Time 40m

Yield 4 taco salads, 4 serving(s)

Number Of Ingredients 12

4 (10 inch) flour tortillas, room temperature
nonstick cooking spray
kosher salt
1 (1 ounce) envelope taco seasoning (Lawry's)
1 lb ground beef
4 cups lettuce leaves
1 large tomatoes, chopped
1/2 cup sliced green onion, divided
1/2 cup sliced ripe olives, divided
1 cup shredded cheddar cheese (about 4 oz )
sour cream (optional)
salsa (optional)

Steps:

  • Spray one side of each tortilla with no-stick cooking spray. Lightly sprinkle with salt. Place oiled side of tortilla over ovenproof 7x3-inch mixing bowl. Place 6 oz. custard cup upside-down in center of tortilla; gently press custard cup and tortilla into bowl.
  • Bake in a preheated 375 F oven until edges are golden brown (12-15 minutes). Remove to wire rack. Remove custard cup. Invert shell; cool completely. Repeat with remaining tortillas.
  • In 12-inch skillet, brown ground beef over medium-high heat. Stir in Taco Spices & Seasonings and continue preparing according to package directions. (Note: I like to add a couple of Tbsp of salsa to the seasoned meat as I think it's too dry.).
  • TO SERVE:
  • Place 1 1/2 cups lettuce in each shell. Top each with 3/4 cup warm meat mixture; sprinkle with cheese, tomatoes, green onions and olives.

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