Texas Taco Salad Food
BEST TACO SALAD!
I got this recipe from a friend more than 20 years ago and it remains a family favorite espcially on hot summer days. I cook the beef early in the morning. Sometimes even chop all of the ingredients then, too, so all I have to do is throw everything together when it is time for dinner. Teenagers especially love this. That is a bonus! Have yet to find anyone who doesn't love this super easy salad for dinner.
Provided by Terriyaki 2
Categories Cheese
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef, drain grease, adding taco seasoning and following directions on package. Chill.
- When ground beef is cold, place in a large bowl and add all remaining ingredients.
- Mix well and serve.
AUSTIN'S TEXAS TACO SALAD
Austin's is a great local restaurant here in Reno and Lake Tahoe. I have not made this salad, but have eaten it there many times and it is wonderful. The recipe comes from Austin's in a cookbook called "In Good Taste". A great way to use up your left over chili.
Provided by HeidiSue
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place mixed greens in a large salad bowl.
- Add warmed chili meat, sliced olives, tortilla chips, tomatoes and shredded cheddar cheese.
- Add a dollop of sour cream and chives on top.
- To serve, add ranch dressing and mix thoroughly.
- Divide among 4 salad plates.
- Place additional dollop of sour cream and chives on each plate and serve.
- YUMMY!
Nutrition Facts : Calories 202.7, Fat 15.2, SaturatedFat 8.4, Cholesterol 38.4, Sodium 510.9, Carbohydrate 10.1, Fiber 3.3, Sugar 1.3, Protein 8.3
TEXAS TACO SALAD
Balanced taco salad recipe
Categories Family Dinners / Kid Friendly
Time 20m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Heat a large nonstick skillet over MEDIUM heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally until meat is no longer pink. Pour off drippings, if any.
- Stir in carrots, salsa, beans, cumin, chili powder and garlic powder; cook for 2 minutes. Remove skillet from heat.
- Divide salad greens between 4 plates and top each with a quarter of the beef mixture. Top with cheese, tomato, pepper and onion. Garnish with sliced olives and dressing, if desired.
Nutrition Facts : Calories 356 Calories
COLD TACO SALAD
This is a recipe that I requested often as a child and now I serve it to my family.It has such a fresh taste and soooo good.
Provided by ngdarlen
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef,drain off fat and add taco seasoning.
- In a very large bowl add all the other ingredients except the meat and catalina,add the meat after it has cooled down some so it will not melt the cheese,about 5-10 minutes.Pour the Catalina over the entire salad,using about half of the bottle and adding more as desired,toss to coat the salad.Serve immediately.
- This recipe will serve a crowd and is not recommended to refrigerate any leftovers as will become soggy.
- ENJOY.
Nutrition Facts : Calories 694, Fat 55.1, SaturatedFat 14.8, Cholesterol 81.1, Sodium 1057.8, Carbohydrate 25.7, Fiber 3.9, Sugar 15.5, Protein 25.9
TEXAS TACO SALAD
Steps:
- - Mix refried beans with paprika; add 2 Tbsp. Kraft Miracle whip in bowl, mix till smooth, spread on platter.
- - Shell avocados, add lime juice, salt (to taste), 1 1/2 Tbsp. Kraft Miracle Whip; mix till smooth, spread on top of refried beans.
- - Mix sour cream with 1/2 cup of Kraft Miracle Whip and add pkg. of taco seasoning; mix till smooth; spread on top of avocado mix.
- - Coarsely chop green onions; sprinkle on sour cream mixture.
- - Coarsely chop tomatoes; sprinkle on green onions.
- - Sprinkle Kraft Colby and Cheddar Cheese to top of salad.
- - Refrigerate for an hour and serve with your favorite tortilla chips.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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