Kidney Bean Taco Salad Food

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TACO BEAN SALAD



Taco Bean Salad image

Storing Seasoned Hamburger Mix in the freezer helps Dorothy beat the clock when she is creating this change-of-pace tossed salad. Guests will love how it's chock-full of good stuff, including fresh tomatoes, chopped avocado and canned kidney beans.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 10

3 large tomatoes
1 head iceberg lettuce, torn
6 cups coarsely crushed tortilla chips
2 cups shredded cheddar cheese
1 can (16 ounces) kidney beans, rinsed and drained
1 large ripe avocado, peeled and chopped
2 cups Seasoned Hamburger Mix, thawed
1 bottle (7 ounces) green taco sauce
4 green onions, chopped
Ranch salad dressing or dressing of your choice

Steps:

  • Chop two tomatoes; cut remaining tomatoes into wedges. In a large salad bowl, toss the lettuce, tortilla chips, cheese, beans, avocado and chopped tomatoes; set aside., In a large microwave-safe bowl, combine hamburger mix and taco sauce. Cover and microwave on high for 2-3 minutes or until heated through. Spoon over salad; toss gently. Top with tomato wedges and onions. Serve with dressing.

Nutrition Facts : Calories 327 calories, Fat 18g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 459mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein.

TACO SALAD



Taco Salad image

This fresh-tasting salad is the perfect accompaniment to the zippy burritos. It's really quick to toss together.-Kathy Ybarra, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 7

6 cups chopped iceberg lettuce
1/2 cup finely chopped onion
3/4 to 1 cup canned kidney beans, rinsed and drained
1-1/2 cups shredded cheddar cheese
1 medium tomato, chopped
4 cups nacho tortilla chips
1/2 cup Thousand Island salad dressing

Steps:

  • In a large bowl, layer the first five ingredients in order listed. Just before serving, add chips and salad dressing; toss to coat.

Nutrition Facts : Calories 405 calories, Fat 24g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 663mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.

TACO SALAD III



Taco Salad III image

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

16 ounces lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1 red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 large tomatoes, chopped
1 avocados - peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

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

RED KIDNEY BEAN SALAD



Red Kidney Bean Salad image

This is a complimentary dish served by a local upscale restaurant. They serve it before you receive your salad along with a dish of fresh vegtable sticks and olives. I can make a meal on just on the veggies and this bean salad. (Prep time does not include the overnight chilling).

Provided by Merlot

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 (16 ounce) cans red kidney beans, drained & rinsed
1 cup chopped onion
1 cup chopped celery
1 cup mayonnaise
1/4 cup oil
1 tablespoon regina red wine vinegar
1/4 cup sweet pickle relish, drained
1 pinch sugar
salt & pepper

Steps:

  • Mix mayonnaise, oil vinegar, sugar, salt and pepper.
  • Add onions and stir well.
  • Then add the celery, beans and relish.
  • Chill overnight.

KIDNEY BEAN TACO SALAD



Kidney Bean Taco Salad image

Make and share this Kidney Bean Taco Salad recipe from Food.com.

Provided by looneytunesfan

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
4 cups torn lettuce
1 large tomatoes, chopped
1 cup kidney bean, drained
1/2 cup Catalina dressing
4 cups nacho cheese flavored tortilla chips

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, drain.
  • In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat.
  • Arrange tortilla chips on a serving plate and top with the beef mixture.

Nutrition Facts : Calories 452.7, Fat 31.5, SaturatedFat 8.5, Cholesterol 77.1, Sodium 537.9, Carbohydrate 16.9, Fiber 3.8, Sugar 7.7, Protein 25.6

TACO SALAD WITH KIDNEY BEANS



Taco Salad With Kidney Beans image

A hardy snack or a light meal. I got this recipe from a friend who DOES NOT COOK and is also a finicky eater. Need I say more?

Provided by Mawthook

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb hamburger
1 taco seasoning
1 head lettuce, shredded
3 tomatoes, diced
1 (14 ounce) can red kidney beans
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
3/4 cup cheese, grated
1 (8 ounce) bottle Catalina dressing
1 tortilla chips

Steps:

  • Brown hamburger in skillet.
  • Add Taco seasoning and let cool.
  • Combine meat mixture, lettuce, tomatoes, kidney beans, onion, cheese and peppers in large bowl.
  • Toss with dressing until well coated.
  • Serve with chips or mix the chips right inches.

Nutrition Facts : Calories 720.3, Fat 44.4, SaturatedFat 11.5, Cholesterol 89.7, Sodium 787.3, Carbohydrate 43.7, Fiber 10.6, Sugar 14.7, Protein 39.2

KIDNEY BEAN TACOS



Kidney Bean Tacos image

I actually found this in a Vegan cook book; I add cheese and sour cream to the recipe. It's simple and easy to make and it's one of my favorite recipes.

Provided by Melissa Bell

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 (15 ounce) can kidney beans (drained and rinsed)
1 cup of cooked corn
1/2 an onion, diced
1/2 a garlic clove, minced
1 roma tomato, diced
1 teaspoon italian seasoning
1 tablespoon taco seasoning
1 tablespoon olive oil
taco shell
shredded cheese (whatever your favorite is)
salsa
sour cream

Steps:

  • Saute onion and garlic in olive oil until tender.
  • Meanwhile, mash the cooked corn and kidney beans together.
  • Combine bean mixture to onion and garlic.
  • Add italian and taco seasoning.
  • Mix together (turn skillet off).
  • Layer cheese, bean mixture and tomatoes in tacos.
  • Top with salsa and sour cream.

Nutrition Facts : Calories 170.4, Fat 4.6, SaturatedFat 0.7, Sodium 323, Carbohydrate 27.8, Fiber 6.1, Sugar 4.3, Protein 7.2

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