INSIDE-OUT TACO SALAD WRAPS
Wrap up traditional taco fillings in a lettuce leaf for a handheld taco salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In small bowl, mix all dipping sauce ingredients; set aside. In another small bowl, mix jicama with 1 teaspoon of the lime juice. In third small bowl, mix avocado with remaining teaspoon lime juice. Heat taco sauce with ground beef in microwave as directed on container.
- On large serving platter, layer crushed chips, warm taco sauce with ground beef, jicama, avocado, onions, olives and cheese. Sprinkle cilantro over top. On large plate, arrange lettuce leaves.
- To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling. Serve with dipping sauce.
Nutrition Facts : Calories 440, Carbohydrate 50 g, Cholesterol 30 mg, Fat 3, Fiber 5 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 18 g, TransFat 1/2 g
QUICK TACO WRAPS
I was running late one night, so I shopped in my own fridge and came up with ingredients that became taco wraps. Everybody at the table was a happy camper. -Katie Mitschelen, La Porte, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese until smooth. Stir in green chiles, sour cream and taco seasoning., Spread bean dip over tortillas to within 1/2 in. of edges. Layer with guacamole dip, cream cheese mixture, onion, pepper, cheese and olives. Roll up tightly and serve.
Nutrition Facts : Calories 533 calories, Fat 28g fat (13g saturated fat), Cholesterol 51mg cholesterol, Sodium 1538mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 8g fiber), Protein 14g protein.
EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF
Learn how to make taco salad in just 20 minutes, using common ingredients! The whole family will love this EASY, healthy taco salad recipe with ground beef.
Provided by Maya | Wholesome Yum
Categories Main Course Salad
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 72 mg, Sodium 470 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
TACO SALAD WRAPS
These flavorful southwestern wraps sent by Marlene Roberts of Moore, Oklahoma will be a hit at lunch or dinner.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes., Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up.
Nutrition Facts : Calories 345 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 764mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.
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 WRAPS
This vegetarian wrap, made with a flour tortilla, is a salad you can eat with your hands. Pack it for a lunch on the go.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 11
Steps:
- With a potato masher or fork, mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl.
- Spread 2 tablespoons bean mixture on each tortilla halfway between the center and bottom edge. Top with 1 to 2 tablespoons each diced tomato and cheese; cover with a lettuce leaf.
- Fold sides of tortilla over filling; roll from bottom to form a cylinder. Roll in waxed paper and fold ends over; tape to secure. Cut wraps in half diagonally. Serve with avocado and mango, if desired.
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 WRAPS
Make and share this Taco Salad Wraps recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, cook beef over medium heat until no longer pink; drain.
- Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper.
- Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
- Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up.
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 WRAPS!
Swap the hard taco shell for a soft tortilla to make a wrap version of tacos! This easy recipe for taco wraps will put some sass in your lunch.
Provided by Kate Morgan Jackson
Categories Dinner
Time 20m
Number Of Ingredients 6
Steps:
- Saute ground beef and onion in a medium skillet over medium high heat until beef is brown and onion is tender. Stir in taco sauce until heated through.
- Heat the tortillas by either putting them in the microwave for about 20 seconds, or by wrapping them in foil and heating them in a conventional oven for about 15 minutes at 375.
- Assemble as follows: divide the meat mixture among the tortillas, placing it at the bottom third of the tortilla. Top with cheese and your choice of garnish. Starting with the filling end of the tortilla, slowiy roll it up, tucking the side ends in towards the center if you like. Cut in half and serve at once.
Nutrition Facts : Calories 386 calories, Sugar 4.6 g, Sodium 846.6 mg, Fat 18.8 g, SaturatedFat 8.2 g, TransFat 0.6 g, Carbohydrate 31.6 g, Fiber 1.6 g, Protein 22 g, Cholesterol 64.7 mg
TACO WRAPS
There is nothing quite so satisfying as a taco. This recipe with soft tortillas is easier to eat than using hard-shelled tacos. Easy and quick to make, just complete with your favourite fillings.
Provided by Gav
Categories Mains
Time 20m
Number Of Ingredients 11
Steps:
- Fry the beef until browned on all sides. Then add the taco mix sachet and follow the manufacturer's instructions (the packet I used said to add 200ml of water and simmer for about 10 minutes).
- Prepare some guacamole and chop the tomatoes into small pieces.
- Take the baby gem lettuce leaves, wash and dry them thoroughly and roughly chop.
- Heat the tortillas in the microwave according to the manufacturer's instructions.
- Prepare the rest of the ingredients and when the meat is cooked let everyone fill their own tortillas to suit.
- Do not to forget to sprinkle some cheddar cheese at the end.
- Fold them tightly with a bottom to stop the contents from spilling.
Nutrition Facts : Calories 459 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 596 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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.
TACO CHICKEN CAESAR SALAD WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a medium skillet over medium-high heat. Add the chicken, chili powder, paprika, cumin and some salt and pepper to the skillet and cook, stirring occasionally, until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside.
- To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again.
- Lay out the tortillas and top each one with half of the dressed romaine, tomatoes, Cheddar cheese and taco chicken. Sprinkle each with 2 tablespoons Parmesan. Roll up the tortillas, leaving one end open, then wrap in sandwich paper, leaving 1 to 2 inches of the wrap open and exposed. Enjoy, removing the paper as needed. To transport, cover each wrap entirely in foil.
TACO OF THE TOWN TACO SALAD
This is a multi-step recipe. Spiced sour cream and taco bowls may be made a day in advance, but other components (taco beef and salsa) are best if made fresh.This recipe makes 6 dinner-size servings. For the Taco Seasoning, you may use reduced-sodium store-bought if you prefer, but it's simple to make your own with our included recipe.You might also like these Tasty Taco Recipes.
Provided by Food Network Canada
Categories dinner,Healthy,Low-Fat,Mexican,salad
Time 48m
Yield 6 servings
Number Of Ingredients 35
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.
TACO SALAD WRAPS
super fast and tasty wraps
Provided by barbara lentz
Categories Beef
Time 20m
Number Of Ingredients 9
Steps:
- 1. Brown the ground beef with the onion, garlic and chili powder. Stir in the Worcestershire sauce and salsa.
- 2. Warm the tortillas. Top each one with the ground beef mixture. Add the lettuce, tomatoes, cheese and sour cream.
- 3. Roll up and eat
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