TACO SALAD WITH SPINACH
Quick and delicious! This healthy meal can be prepared quickly and easily and is delicious. Perfect for a busy weeknight. Serve with guacamole.
Provided by paulburdine
Categories Salad Taco Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, mushrooms, salt, and chili powder together in the hot skillet until the beef is completely browned, 7 to 10 minutes; drain and discard grease.
- Spread spinach leaves into a salad bowl; top with beef mixture. Add black beans and chopped tomato.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 17.2 g, Cholesterol 47.3 mg, Fat 9.7 g, Fiber 7 g, Protein 19.1 g, SaturatedFat 3.7 g, Sodium 747.9 mg, Sugar 2.2 g
TACO SALAD
This Taco Salad is quick, flavorful, hearty, a total breeze to make and it's a dinner everyone can agree on both young and old alike! It doesn't take much to make a satisfying meal and this simple salad is proof of that. This is a back pocket recipe you'll want to make on repeat!
Provided by Jaclyn
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
- Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
- Remove from heat and stir in cilantro.
- Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.
Nutrition Facts : Calories 558 kcal, Carbohydrate 28 g, Protein 32 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 101 mg, Sodium 749 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
TACO SALAD
This recipe was handed down from my aunt and now I'm not invited to get togethers unless I bring this along.
Provided by busy mom
Categories Meat
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 8
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.
SHRIMP TACO SALAD
I created this main-dish salad to satisfy our family's love of shrimp. It has lots of contrasting textures, including firm taco-seasoned shrimp, crispy tortilla strips and hearty black beans. A convenient bag of salad greens cuts down on prep time, so I can have this meal ready in half an hour. -Ellen Morrell, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside., In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink., In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.
Nutrition Facts : Calories 383 calories, Fat 27g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 758mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.
TEX-MEX TACO SALAD
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This tex-mex taco salad is so easy to make and full of delicious flavors, textures, and colors. Topped with tex-mex style ground beef.
Provided by Pinch of Yum
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Saute onion with a small amount of oil in a large skillet over medium high heat. When soft and fragrant, add ground beef. Cook until no longer pink. Drain most of the grease from the pan. Add seasoning and water; stir until thickened slightly.
- Add Velveeta in small pieces; mix until melted. Add black beans and stir until combined. Remove from heat and let cool slightly.
- Assemble salads with beef/bean mixture, fresh salsa, cheese crumbles, crushed tortillas, and sour cream.
Nutrition Facts : Calories 270 calories, Sugar 3.2 g, Sodium 837.3 mg, Fat 8.8 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 22.3 g, Fiber 7.1 g, Protein 25.7 g, Cholesterol 62.4 mg
SPINACH TACO CASSEROLE
Make and share this Spinach Taco Casserole recipe from Food.com.
Provided by Juliann
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Saute beef, onion, and garlic in large saucepan until beef is browned.
- Add tomato sauce, salt, chili powder, and vinegar. Add more salt/chili powder to taste preference. Simmer.
- Layer in a casserole dish chips, cheese, spinach, and meat mixture. Repeat until all of ingredients are used. Top layer should be cheese.
- Bake 20-25 minutes uncovered.
- Serve with hot sauce.
Nutrition Facts : Calories 415.2, Fat 28.2, SaturatedFat 15.5, Cholesterol 98.1, Sodium 1119, Carbohydrate 13.4, Fiber 4.1, Sugar 5.8, Protein 28.8
EASY HEALTHY TACO SALAD WITH GROUND TURKEY
Healthy Taco Salad with ground turkey, veggies, greens, cheese, and one simple ingredient that replaces unhealthy bottled dressing.
Provided by Olena Osipov
Categories Salad
Time 22m
Number Of Ingredients 14
Steps:
- In a large salad bowl, add salad greens, beans, tomato, avocado, tortilla chips and cheese. Set aside.
- Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add turkey and cook for 5 minutes, constantly breaking into small pieces with spatula.
- Add 1 tbsp taco seasoning and onion flakes; cook for another 2 minutes, stirring a few times. Transfer to a salad bowl with other ingredients.
- Return skillet to medium heat and add corn. Cook for a few minutes undisturbed, sprinkle with 1/2 tbsp taco seasoning, stir and cook for another minute. Transfer to a bowl.
- Drizzle yogurt on top and gently toss. Adjust salt to taste. Serve immediately.
Nutrition Facts : ServingSize 2 cups, Calories 351 kcal, Sugar 6 g, Sodium 306 mg, Fat 16 g, SaturatedFat 4 g, Carbohydrate 25 g, Fiber 7 g, Protein 21 g, Cholesterol 45 mg
FRESH TACO SALAD WITH CREAMY AVOCADO-LIME DRESSING
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy tortilla strips round things out.
Provided by Kathryne Taylor
Categories Salad Taco Vegetarian Feta Tomato Quinoa Bean Tortillas Cilantro Summer Wheat/Gluten-Free
Yield Makes 4 large salads
Number Of Ingredients 31
Steps:
- To make the taco filling:
- In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the garlic, chili powder, and cumin. Cook until fragrant, stirring constantly, about 30 seconds. Add the tomato paste and sauté for another minute, stirring constantly. Add the rinsed quinoa and water, and stir to combine. Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don't worry).
- Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans and salt. Season to taste with pepper and additional salt, if necessary. Cover and set aside for a couple of minutes to warm up the beans.
- To make the tortilla strips:
- In a large skillet, warm the olive oil over medium heat until shimmering. Toss in the tortilla strips, sprinkle them with salt, and stir. Cook until the strips are crispy and turning golden, stirring occasionally, 5 to 10 minutes. Drain the tortilla strips on a plate covered with a piece of paper towel.
- To make the dressing:
- In a small food processor or blender, combine the lime juice, olive oil, and water. Using a spoon, scoop in the half avocado and add the cilantro, jalapeño, garlic, and salt. Process until the dressing is nice and smooth. The dressing should be zippy, but if it's unpleasantly tart or difficult to blend, dilute it with 1 to 2 tablespoons of water and blend again.
- To assemble the salads:
- Combine the romaine and arugula in a large bowl. Wait to dress the salad until you are ready to serve, as the greens wilt fairly quickly once dressed. (If you won't be consuming all 4 servings of this salad right away, portion off the greens you'd like to save for later, and dress only the greens you intend to eat now.)
- When you're ready, drizzle the mixture with just enough dressing to lightly coat the greens (you might have extra). Toss until the dressing is evenly distributed.
- Arrange the dressed greens in 4 individual salad bowls (or dinner plates, if your bowls are on the small side). Top each salad with taco filling, tomatoes, radishes, crispy tortilla strips, and feta. Slice the remaining avocado half into long strips and place a couple of strips on each salad. Serve immediately.
- If you have leftover dressing, press plastic wrap against the surface to prevent browning and store it in the refrigerator for later. Leftover tortilla strips tend to become unpalatably tough within a couple of hours, so you might want to skip those and add a few crushed tortilla chips to leftovers.
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- Heat the oil in a large skillet over medium-high heat, about 2 minutes. Add the beef and cook, stirring and breaking up the meat as you cook, until it's browned, about 5 minutes. Drain, then return to the skillet.
- Add the garlic and the taco seasoning. Cook, stirring, for 2 more minutes, until the meat is well-coated. Turn the heat off.
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- Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
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