Cheesy Beef Taco Salad Food
EASY GROUND BEEF TACO SALAD
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
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.
CHEESY BEEF TACO SALAD
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
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 :
ALMOST-FAMOUS STEAK TACO SALAD
It's easy to pretend you're being healthy when you order a taco salad, but those crispy edible bowls - the best part! - can make the meal a serious calorie bomb. At the popular chain Moe's, the taco bowl alone has 390 calories and 26 grams of fat. But if you're addicted to Moe's Close Talker salad, don't despair: Chefs in Food Network Kitchens created this copycat with a slimmed-down shell that's baked instead of fried.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 taco salads
Number Of Ingredients 24
Steps:
- Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.
- Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
- Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.
- Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.
- Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.
CHEESY CRUNCHY TACO SALAD
This is a big hit at BBQ's and potlucks. It is great since noone often brings a salad like this so you dont have to worry about having a duplicate recipe. Also great for a hot weather family meal. Everyone loves it. For vegetarians you can easily omit the meat and mix in a can of black beans instead.
Provided by Tara1183
Categories Beans
Time 30m
Yield 1 large salad bowl
Number Of Ingredients 9
Steps:
- Mix all ingredients together except tortilla chips and chill, mix in chips just before serving.
Nutrition Facts : Calories 5826.9, Fat 392.4, SaturatedFat 95.9, Cholesterol 486.4, Sodium 7480.2, Carbohydrate 409.6, Fiber 49, Sugar 79.4, Protein 188
VELVEETA EASY BEEF TACO SALAD
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
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
Arlene Ghent of St. Joseph, Michigan says, 'I often double the recipe so there are leftovers for lunch the next day.'
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet, cook the beef, onion, celery, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; 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 : Calories 697.1 calories, Carbohydrate 35.6 g, Cholesterol 128.3 mg, Fat 45.6 g, Fiber 4.6 g, Protein 37.3 g, SaturatedFat 18.6 g, Sodium 1646.1 mg, Sugar 11.4 g
CHEESY BEEF TACO SKILLET
I really like recipes that are short, simple, easy, quick, and most of all tasty! This is definitly a good one!
Provided by OceanIvy
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown beef in skillet, drain fat.
- Add in soup, salsa, water, tortillas, and half of cheese.
- Heat to a boil.
- Cover and let cook for 5 minutes or until hot.
- Add remaining cheese before serving!
TACO SALAD III
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
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
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