EASY TACO SALAD
This easy taco salad takes all of the best parts of a crunchy, ground beef taco, and turns them into a quick, healthy, weeknight dinner.
Categories comfort food dinner main dish meat salad
Time 15m
Yield 4-6 servings
Number Of Ingredients 13
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.
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
NEW AND DIFFERENT "TACO SALAD"
This tastes NOTHING like a normal Taco Salad. It is so different that it will wake up your taste buds. Kids will love it.
Provided by Cooking Wife
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Fry and drain 1 pound of ground beef.
- Put beef back in pan and add taco seasoning and water.
- Cook until no longer watery.
- Chop up lettuce really fine.
- Dice 2 tomatoes.
- Put all ingredients in a big bowl.
- Add a small bag of Fritos regular chips.
- Add big bag of shredded cheddar cheese.
- Add one chopped green onion.
- Add one big bottle Catalina French Dressing.
- Mix well.
Nutrition Facts : Calories 862.2, Fat 73.8, SaturatedFat 25.1, Cholesterol 130.5, Sodium 1222.6, Carbohydrate 17.2, Fiber 1.2, Sugar 15.8, Protein 34.3
BEST TACO SALAD RECIPE
Taco Salad is a show-stopper dinner, if you do it right. Plus it's healthy! I'll show you all my tips (and the best ingredients) for Taco Salad, Done Right. Plus two taco salad dressing recipes to choose from!
Provided by Karen
Categories Salad
Time 30m
Number Of Ingredients 31
Steps:
- Start with the taco meat.** Brown 1 pound ground beef in a skillet on the stove, over medium heat. Break up the meat into small pieces. Once it is no longer pink (3-5 minutes), remove from heat. Tilt the pan and scoop the grease into a foil-lined bowl (then refrigerate and toss when solidified). Return the pan back to the stove and set over medium heat. Add 1/4 cup Premium McCormick's taco seasoning. (Or a regular taco packet will do. See notes for a homemade recipe.) Add 3/4 cup water to the pan. Let the mixture come to a simmer. Turn off the heat when there is still thickened liquid at the bottom of the pan. If you cook until all the liquid has evaporated, you will have dry taco meat; no thanks. Set aside and keep warm, covered.
- Prep the lettuce and herbs. Chop the romaine into bite size pieces and dry in a salad spinner (or dry off with paper towels). Add 1/2 cup chopped green onions and 1 bunch of chopped cilantro. Spin to mix, or add to a large bowl and toss together.
- Prep your toppings. Grate 1 and 1/2 cups cheddar cheese. Chop 1 and 1/2 cups tomatoes. Thinly slice 8 radishes. Dice half a red onion. Chop 2 avocados (or make a quick guacamole with them by adding a bit of lime and salt). Thaw out 1 cup of frozen corn (I usually stick it in the microwave for 20 seconds and then let it finish thawing on the counter). Slice 1 or 2 jalapeno peppers. Crush some Juanitas or Fritos, but leave some whole for garnishing.
Nutrition Facts : ServingSize 0.5 g, Calories 1186 kcal, Fat 94 g, SaturatedFat 33 g, Cholesterol 181 mg, Sodium 2193 mg, Carbohydrate 55 g, Fiber 17 g, Sugar 13 g, Protein 40 g, TransFat 1 g, UnsaturatedFat 52 g
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
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.
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