Layered Veggie Taco Salad Food
VEGETARIAN TACO SALAD
The cute tortilla bowls that hold this Southwestern salad are a snap to bake int the oven. We use canned beans that include hot spices to punch up the flavor. -Susan LeBrun of Sulphur, Louisiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place four 10-oz. custard cups upside down in a shallow baking pan; set aside. Place the tortillas in a single layer on ungreased baking sheets. , Bake at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups to cool on wire racks., In a large bowl, combine the romaine, beans, tomato, cheese, onions, olives and jalapenos if desired. In a small bowl, whisk the dressing ingredients. Pour over salad ; toss to coat. Serve in tortilla bowls.
Nutrition Facts : Calories 257 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 485mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
LAYERED TACO CASSEROLE
If you enjoy Tex-Mex this is Incredible! I make this often for family get-togethers, as everyone loves and requests this.
Provided by Recipe USA
Categories Meat
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Lightly coat a 13 x 9 x 2 baking pan with nonstick cooking spray; set aside.
- In large skillet cook meat until brown. Drain fat. Stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or to desired consistency; set aside.
- In mixing bowl combine cottage cheese, cheddar cheese and onion.
- Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 45 minutes or until heated through.
- Top with lettuce and tomatoes. Serve with sour cream, if desired.
Nutrition Facts : Calories 391.6, Fat 21.6, SaturatedFat 10.5, Cholesterol 78.6, Sodium 459.4, Carbohydrate 22.4, Fiber 3.2, Sugar 3.9, Protein 27.2
VEGAN TACO SALAD
The best salads are made with ingredients that have different textures and complementary flavors. In this vegan taco salad, you'll love the crunch of the tortilla chips with the sweet, crisp lettuce and "meaty" crumble mixture. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium heat. Add pepper and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in crumbles, 3/4 cup salsa, chili powder and cumin; cook and stir until heated through, 3-5 minutes., In a large bowl, combine lettuce, beans, tortilla chips, corn, tomato, avocado, cilantro and crumble mixture. Combine remaining salsa and vegan ranch, poor over salad and toss to coat. If desired, serve with lime wedges.
Nutrition Facts : Calories 354 calories, Fat 15g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 807mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein. Diabetic Exchanges
MEATLESS TACO SALAD
This colorful entree combines popular taco ingredients-minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. -Kimberly Dray, Pflugerville, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on 2 serving plates; top with guacamole mixture. Sprinkle with corn chips and cheese.
Nutrition Facts : Calories 486 calories, Fat 33g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 849mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.
LAYERED TACO SALAD
No meat in this taco salad! My husband and I love this so much we often have it as a meal by itself! Regular Dorito's are sometimes hard to find but taste much better in this salad than Tostito's or other white-corn chips.
Provided by loof751
Categories Vegetable
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Tear up the lettuce and place in a large bowl.
- Chop the tomato and layer on top of the lettuce.
- Layer the drained and rinsed beans over the tomatoes.
- Layer the shredded cheddar over the beans.
- Crush the Dorito's and layer these over the cheese.
- Just before serving, cover the top of the salad with the Green Goddess dressing, spreading all over and to the edges of the bowl.
Nutrition Facts : Calories 793.5, Fat 45.4, SaturatedFat 15.4, Cholesterol 62.4, Sodium 1625.5, Carbohydrate 74.2, Fiber 10.8, Sugar 11.1, Protein 25.9
LAYERED VEGGIE TACO SALAD
Need a big layered salad for a crowd? Try this awesome veggie version, made with pinto beans, tomatoes, avocados and a creamy taco-seasoned dressing.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients until blended.
- Layer beans, lettuce, onions, cheese and tomatoes in large bowl.
- Spread mayo mixture over salad. Refrigerate 2 hours.
- Chop avocado; spoon over salad just before serving.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
LAYERED VEGETABLE SALAD
A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time only counts for frying up the bacon. This is a family favorite recipe!
Provided by Cindi M Bauer
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, layer salad with vegetables and ingredients in order given.
- Chill 30 minutes to 1 hour.
- This salad is best eaten, shortly after being made.
- Serves 8.
- Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.
FESTIVAL LAYERED TACO SALAD
Layered Taco Salad Recipe from Festival Foods, a grocery store here in Green Bay. This was featured on the local morning news show.
Provided by LilPinkieJ
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare meat and taco seasoning according to package instructions. Chill.
- In a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, Monterey Jack cheese and cooled taco meat mixture.
- Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with Cheddar cheese.
- Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.
Nutrition Facts : Calories 1530, Fat 107, SaturatedFat 50.4, Cholesterol 322.9, Sodium 2852.1, Carbohydrate 58.8, Fiber 11.1, Sugar 13.6, Protein 88.1
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