Quick Taco Salad Food

QUICK AND EASY TACO SALAD

Steps:

• Brown beef with onion.
• Add taco seasoning and 1/4 cup water, boil 10 minutes.
• Cool beef.
• Layer lettuce, corn chips, beef, and cheese.
• Add tomatoes, olives, and other toppings if wanted.
• Top with creamy french and enjoy!

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.

TACO SALAD

Steps:

• In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes. Add citrus juice, zest, and taco seasoning mix, stir until well combined. Taste and adjust seasonings. Set aside to cool.
• Arrange lettuce on large platter with remaining ingredients. Top with chicken, garnish with baked chips and jalapenos.

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. TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

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.

QUICK TACO SALAD

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chilies, hot pepper sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Serve over corn chips. Top with lettuce, cheese, sour cream and olives.

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 minute.
• DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.
• TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.