Three Step Taco Salad Food

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.

THREE-STEP TACO SALAD

Steps:

• In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., In a large bowl, layer tortilla chips, 7 cups lettuce, beans, half of tomatoes, olives, half of cheese and meat mixture. Top with remaining tomatoes, cheese and lettuce. In a small bowl, combine sour cream and salsa. Serve with salad.

THREE STEP TACO SALAD

Steps:

• In a nonstick skillet, cook beef over medium heat until no longer pink; drain.
• Add water and taco seasoning; bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
• In a large bowl, layer tortilla chipes, 7 cups lettuce, beans, half of tomatoes, olives, half of cheese and meat mixture.
• Top with remaining tomatoes, cheese, and lettuce.
• In a small bowl, combine sour cream and salsa. Serve with salad.

BEEF TACO SALAD WITH CHUNKY TOMATO DRESSING

Steps:

• To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
• To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
• Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.
• Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)
• Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg
• Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
• Good source of: Riboflavin, Vitamin K, Manganese

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.

3 STEP TACO SALAD

Steps:

• Cook the beef in large skillet over medium-high heat until browned, stirring to crumble.
• Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.
• Combine sour cream and salsa in a small bowl.
• Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl.
• Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with remaining ½ cup of cheese. Serve immediately.

ALMOST-FAMOUS STEAK TACO SALAD

Steps:

• Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.
• Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
• Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.
• Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.
• Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.

TACO OF THE TOWN TACO SALAD

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.

CHICKEN TACO SALAD

Steps:

• Make the dressing by combining the oil, soured cream and vinegar. Keep in the fridge.
• Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir the lime juice into the avocado and put on top. Pack the dressing on the side.
• Scatter the taco over the salad to serve.

TACO SALAD

Steps:

• Mix the red onion with half the lime juice and a pinch of salt in a small bowl, then set aside.
• Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins - the mince will release some liquid, but once this has bubbled away, it will sizzle in its own fat. At this point, stir or toss with a wooden spoon so the mince browns and caramelises all over. If the pan becomes too dry, add a drizzle more oil. When the mince is well toasted, sprinkle over the taco seasoning and cook for 2 mins, then stir through the tomato purée and pour over the rest of the lime juice and let it sizzle for another minute. Stir through the black beans and turn up the heat to medium, continuing to cook until everything is hot. Taste for seasoning, then set aside.
• To make the dressing, mix the lime juice with the soured cream and chilli sauce, if using, season, then set aside.
• Scatter a handful of tortilla chips into a bowl, then add a layer of lettuce, then the mince and black beans. Top with the avocado slices, chopped tomato, pickled red onions, along with any juices, and the feta. Drizzle with the dressing, then finally scatter over the coriander. Tuck more tortilla chips around the sides of the bowl, then serve.