Taco Salad For A Crowd Food

TACO SALAD FOR A LARGE CROWD

Steps:

• In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain. , In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture., In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

POTLUCK TACO SALAD

Steps:

• In a large skillet, cook and crumble beef over medium heat until no longer pink, 6-8 minutes; drain. Stir in 3 tablespoons taco seasoning., In a large bowl, layer beef mixture, lettuce, beans, onion, tomatoes, cheese and crushed chips. In a small bowl, mix salad dressing, taco sauce and remaining taco seasoning; serve with salad.

CRUNCHY POTLUCK TACO SALAD

Steps:

• In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.
• In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.
• Just before serving, add dressing and chips; toss.

CROWD-PLEASING TACO SALAD

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

TACO SALAD FOR A CROWD

Steps:

• In large skillet, cook ground beef and garlic until meat is no longer pink.
• Drain fat.
• Stir in chiles, tomatoes, kidney beans, salt and pepper (and chili powder or taco seasoning if using).
• Simmer uncovered for 30 minutes.
• Arrange tomatoes, lettuce, cheese, onion and sour cream in separate serving bowls.
• Place tortilla chips, lettuce and meat mixture in serving dishes alongside toppings and allow guests to assemble their own salads.

TACO SALAD FOR A CROWD

Steps:

• In large saucepan, cook beef over medium heat until no longer pink; drain.
• Stir in the ketchup, oregano, chili powder, salt and pepper.
• Bring to a boil.
• Reduce heat; cover and simmer for 10 minutes.
• In large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture.
• Combine mayonnaise and taco sauce; pour over salad and toss to coat.
• Sprinkle with corn chips.
• Serve immediately.

KITTENCAL'S TACO SALAD FOR A CROWD

Steps:

• Brown ground beef with the chopped yellow onion (not red).
• Add in only 1 package taco mix (and water according to the package direction); set aside to cool completely.
• In a large bowl, mix together chopped lettuce, tomatoes, cheddar cheese (can use more than 2 cups if desired, and the cheese may be cubed small instead of shredded) avocados, red onion, olives, and the second package of taco seasoning mix.
• Add to cooled beef mixture; toss to combine.
• Just before serving toss with the salad dressing.
• The last step (JUST BEFORE SERVING) is to mix in about three-quarters of the package of crushed Doritos, leaving the rest on the side for your guests who want extra (they will get soggy if you mix them in too early!).

TACO SALAD FOR A CROWD

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and 2 tablespoons taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., In a very large serving bowl, combine the lettuce, chips, tomatoes, cheese, beans, onion and beef mixture. Combine the salad dressing, sugar, taco sauce and remaining taco seasoning; pour over salad and toss to coat. Serve immediately.

TACO SALAD

Steps:

• Brown ground beef and taco seasoning.
• Drain and let cool.
• Chop lettuce, tomatoes, and onions.
• Put into a large container.
• Add cheese and crushed Doritos.
• Add cooled ground beef.
• Pour Catalina dressing over all of it 5 to 10 minutes before serving.

CROWD- PLEASING TACO SALAD

Steps:

• •In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• • In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 10 servings.