TACO SALAD
Enjoy all the flavours of a taco night in this colourful Tex-Mex salad. Just like a taco, you can make it your own and add your favourite toppings
Provided by Barney Desmazery
Categories Dinner, Lunch
Time 50m
Number Of Ingredients 16
Steps:
- Mix the red onion with half the lime juice and a pinch of salt in a small bowl, then set aside.
- Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins - the mince will release some liquid, but once this has bubbled away, it will sizzle in its own fat. At this point, stir or toss with a wooden spoon so the mince browns and caramelises all over. If the pan becomes too dry, add a drizzle more oil. When the mince is well toasted, sprinkle over the taco seasoning and cook for 2 mins, then stir through the tomato purée and pour over the rest of the lime juice and let it sizzle for another minute. Stir through the black beans and turn up the heat to medium, continuing to cook until everything is hot. Taste for seasoning, then set aside.
- To make the dressing, mix the lime juice with the soured cream and chilli sauce, if using, season, then set aside.
- Scatter a handful of tortilla chips into a bowl, then add a layer of lettuce, then the mince and black beans. Top with the avocado slices, chopped tomato, pickled red onions, along with any juices, and the feta. Drizzle with the dressing, then finally scatter over the coriander. Tuck more tortilla chips around the sides of the bowl, then serve.
Nutrition Facts : Calories 733 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 37 grams protein, Sodium 2.4 milligram of sodium
TACO SALAD I
Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make.
Provided by Denise Williamson
Categories Salad Taco Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
- Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.
Nutrition Facts : Calories 846.4 calories, Carbohydrate 59.6 g, Cholesterol 70.2 mg, Fat 56.5 g, Fiber 6.6 g, Protein 26.1 g, SaturatedFat 15.4 g, Sodium 1579.6 mg, Sugar 14.2 g
MINI TACO SALAD APPETIZER
Start the party off right with our Mini Taco Salad Appetizer. The Tex-Mex flavor of our Mini Taco Salad Appetizer is sure to get everyone talking.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brown meat in medium skillet; drain. Stir in taco seasoning mix and water; simmer 10 min., stirring occasionally.
- Arrange chips in single layer on platter; fill with lettuce, meat mixture, salsa and cheese.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
INDIVIDUAL TACO SALADS
My neighbor had these salads waiting for my family and I after a long trip. She is too sweet! The salad is delicious,she said she found the recipe on crisco.com. She said she bought the tortilla shells already made into cups. She had all the optional toppings in individual containers so we just put whatever we wanted on our...
Provided by Patsy G
Categories Tacos & Burritos
Number Of Ingredients 10
Steps:
- 1. 1.HEAT 3-inches oil in deep-fryer or heavy saucepan to 375ºF. Place 1 tortilla in oil. Let float 5 to 10 seconds. Press center of tortilla into oil with metal ladle so that tortilla forms a bowl shape. While pressing with metal ladle, fry 1 to 2 minutes longer, or until golden brown. Drain on paper towels. Repeat with remaining tortillas.
- 2. 2.COMBINE ground beef and onion in large skillet. Brown over medium-high heat. Drain. Add beans and taco seasoning mix. Cook over moderate heat, stirring constantly, 5 minutes, or until flavors are blended.
- 3. 3.DIVIDE shredded lettuce equally among fried tortillas. Top with meat mixture. Drizzle about 3 tablespoons French dressing over each salad. Sprinkle with Cheddar cheese. Serve with sour cream, chopped tomato, chopped black olives or taco sauce, if desired.
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