Hot Or Cold Taco Salad Food

EASY TACO SALAD

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the meat and cook for 6-7 minutes, breaking it up into small pieces with a wooden spoon. Add 2/3 cup of water and the taco seasoning mix. Stir well to combine. Add the black beans and stir gently to combine. Cook until the beans are warmed through, about 3 minutes.
• Divide the lettuce among serving bowls. Top with grated cheese, the meat mixture, tomatoes, avocado, red onion, and cilantro. Squeeze a lime half all over each salad, then dollop with sour cream. Add some fresh jalapeño slices or a dash of hot sauce if you like. Serve with tortilla chips.

EASY GROUND BEEF TACO SALAD

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.

DORITO TACO SALAD

Steps:

• Fry ground beef and add taco seasoning.
• Mix ground beef and ALL ingredients, except Doritos (unless you don't mind soggy), in a large bowl.
• Refrigerate.
• Mix in Doritos and enjoy!
• Note: I enjoy this nice and cold from the fridge, but you may prefer it warm or room temperature.

TACO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spiral pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef mixture; cool.
• Stir beef mixture into pasta; toss lettuce, tomatoes, Cheddar cheese, onion, French dressing, and corn chips into pasta mixture. Top with sour cream.

TACO SALAD FOR A LARGE CROWD

Steps:

• In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain. , In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture., In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

COLD TACO SALAD

Steps:

• Brown ground beef,drain off fat and add taco seasoning.
• In a very large bowl add all the other ingredients except the meat and catalina,add the meat after it has cooled down some so it will not melt the cheese,about 5-10 minutes.Pour the Catalina over the entire salad,using about half of the bottle and adding more as desired,toss to coat the salad.Serve immediately.
• This recipe will serve a crowd and is not recommended to refrigerate any leftovers as will become soggy.
• ENJOY.

HOT TACO SALAD

Steps:

• In a large skillet, brown ground beef and onion; drain.
• Remove from skillet; set aside.
• In the same skillet, prepare Rice a Roni Mix as package directs.
• Stir in meat mixture, salsa and chili powder; continue cooking over low heat 3 to 4 minutes or until heated through.
• Arrange lettuce on serving platter.
• Top with rice mixture, tomato and cheese.
• Top with Tortilla chips, if desired.
• Add a dollop of sour cream, if desired.
• Makes 5 servings.
• Enjoy!

COLD TACO SALAD

Steps:

• Put first 6 ingredients in large bowl (can be done ahead, except for the avocado).
• When ready to serve, add Fritos, cheese and Catalina Dressing; mix well.

HOT AND COLD TACO APPETIZER DIP

Steps:

• Fry ground beef over medium heat until no longer pink, drain fat.
• Add taco seasoning and water and simmer for 5 minutes, keep warm.
• In a medium bowl, beat the cream cheese and sour cream until smooth.
• Spread on a serving platter or large pizza pan.
• Layer with meat mixture, lettuce, tomatoes and onions.
• Drizzle on taco sauce and sprinkle cheese on top.
• Serve immediately with tortilla chips.