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.
EASY BEEF & SOUR CREAM TACO SALAD SKILLET
Here's everything you love about taco salad-the cheesy beef, taco seasoning, sour cream and shredded lettuce-in one easy weeknight skillet dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Brown meat in large skillet on medium-high heat; drain. Stir in water and seasoning mix; bring to boil.
- Stir in rice, 1/2 cup sour cream, VELVEETA and shredded cheese. Cover; cook 5 min. on low heat. Stir.
- Top with crushed chips, lettuce, tomato and remaining sour cream.
Nutrition Facts : Calories 420, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 90 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
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.
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EASY BEEF TACO SALAD - MEXICAN RECIPES - OLD EL PASO
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- In small bowl, mix sour cream, salsa and 2 teaspoons of the taco seasoning mix; refrigerate while making salad.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in remaining taco seasoning mix and water called for on seasoning mix package. Cook as directed on seasoning mix package.
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- Add the oil, ground beef, and spices to a skillet over medium-high heat. Cook the beef until it's browned and cooked through, stirring occasionally (about 8-10 minutes). There should not be much (if any) fat to drain if you used lean ground beef. Just spoon the excess fat out if needed.
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- Heat a deep skillet over medium heat. Add the cooking oil and ground beef. Sauté the beef, breaking it into crumbles as you go, until fully browned. Drain the excess fat if needed.
- Add the chili powder, cumin, oregano, garlic powder, cayenne pepper, and salt to the skillet. Drain, but do not rinse, the black beans and then add them to the skillet. Stir until the beef and beans are coated in the spices. Continue to sauté until heated through (3-5 minutes).
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