No Meat Taco Salad Food

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.

QUICK TACO SALAD

Steps:

• Brown meat with onions in large nonstick skillet on medium-high heat; drain.
• Add seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
• Divide lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.

QUICK TACO SALAD

Steps:

• Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
• Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

VEGETARIAN TACO SALAD - LOW FAT

Steps:

• Stir first seven ingredients (through sour cream) together in a large bowl until combined.
• Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
• Layer chips on serving plates and top with taco mixture.
• Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.

SPICY TACO SALAD

Steps:

• Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
• Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
• Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
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EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF

Steps:

• Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
• Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
• Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

TACO SALAD I

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.

MEATLESS TACO SALAD

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.

VEGETARIAN TACO SALAD

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
• Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
• Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

LAYERED TACO SALAD

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.

BEST TACO SALAD RECIPE

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.

NO MEAT TACO SALAD

Steps:

• In a LARGE bowl layer the ingredients as follows: crumble the Doritos chips, chop up lettuce, dice tomato and onion and add to the bowl. Add spicy chili beans (do not drain), add cheese.
• Just before serving time add the salad dressing and mix then serve. If you add the salad dressing too early the chips will become soft and not taste as well or have that crunch to it.

VEGAN TACO SALAD

Steps:

• If you haven't already done so, make your vegan taco meat. My favorite is the walnut taco meat but the tofu or tempeh meat is delicious as well!
• Make the dressing by mixing together the sour cream and salsa until combined.
• Assemble the salads by evenly dividing all of the ingredients among 2 bowls. You can also make 4 smaller salads as desired!
• For meal prep: mix together the salad, corn, and pico de gallo. In a separate container, mix together the vegan meat and black beans. Before serving, heat up the meat mixture and place it on top of the lettuce along with the remaining ingredients and dressing.
• ENJOY!

TACO OF THE TOWN TACO SALAD

Steps:

• Cook beef, onions, green pepper, garlic, and jalapeno in a large (12-inch) non-stick skillet over medium-high heat until beef is no longer pink and vegetables are tender, about 8 minutes. Stir often and break up large pieces of meat as it cooks. Do not drain. Sprinkle taco seasoning over beef, then add broth and ketchup. Mix well. Reduce heat to medium and let mixture cook, uncovered, for 2 minutes. Remove from heat and keep warm.
• Gently toss together all ingredients in a medium bowl. Cover and refrigerate until ready to use. Note: This salsa tastes best if made just before serving
• Mix together all ingredients in a small bowl. Cover and refrigerate until ready to use.
• To assemble salad (either individual servings or on a large platter), layer ingredients in the following order: lettuce, hot Taco Beef mixture, corn, black beans, cheese, Spiced Sour Cream drizzle, Chunky Avocado Salsa, cheese, Spiced Sour Cream drizzle.
• Mix 1 to 2 Tbsp olive oil with ¼ to ½ tsp Taco Seasoning mix.
• Using a pastry brush, coat both sides of 6 small whole grain tortillas with oil mixture. Press tortillas into deep disposable tin bowls. Bake at 400ºF for 8 minutes.
• Remove from oven and let cool. Tortillas will crisp as they cool. If not using immediately, cover with plastic wrap and store at room temperature for up to 1 day.
• Note: Tortillas must be very fresh (soft) in order for this to work. They can be microwaved for a few seconds to soften if necessary.
• Mix all ingredients together. Makes enough seasoning for this recipe. You may wish to double the recipe and store the leftover seasoning in an air-tight container for future use.