TACO SALAD III
This taco salad contains traditional ingredients such as lettuce, tomatoes, beans, ground beef and corn chips. Serve this salad on a hot summer day.
Provided by Melanie
Categories Salad Taco Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare the ground beef as directed by taco seasoning package and set aside.
- In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
- Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.
Nutrition Facts : Calories 945.3 calories, Carbohydrate 75.7 g, Cholesterol 72.3 mg, Fat 60.7 g, Fiber 11.9 g, Protein 27.3 g, SaturatedFat 16 g, Sodium 1682 mg, Sugar 17.7 g
CATALINA 'TACO' SALAD
When is a taco salad not a taco salad? Hamburger, tortilla chips, onion, lettuce and cheese. But it's the dressing that makes this amazing! I got this recipe from my parents who got it from my aunt who got it from a friend and so on. It is an amazing change from a regular taco salad!
Provided by Narshmellow
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown the ground beef and drain off the grease and allow to room temperature.
- Make sure you drain the grease off well or it will sift to the bottom of your salad bowl.
- Chop the lettuce to bite sized pieces.
- In a large salad bowl place in the lettuce, cheese, ground beef and onion.
- Crush the tortilla chips lightly onto them and mix it up.
- Add enough catalina to cover your salad.
- I used about half of a bottle for this.
- You want a nice coating though.
- Serve.
TORTILLA TACO SALAD
Crispy tortilla bowls hold a delicious, fresh taco salad that's ready to eat in just 20 minutes!
Provided by Pillsbury Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. To make tortilla bowls, cut 6 (25x12-inch) sheets of foil. Slightly crush each sheet to make 4-inch ball; flatten balls slightly with palm of hand.
- On ungreased large cookie sheet, place tortillas in single layer; cover completely with another sheet of foil. Heat in oven 1 minute or just until warm. Remove tortillas from cookie sheet; place foil balls on same sheet. Top each ball with 1 warm tortilla, shaping tortilla gently to fit around ball.
- Bake 6 to 8 minutes or until tortillas are crisp and lightly browned. Remove tortilla bowls from foil balls; place on wire rack. Cool 2 minutes.
- Meanwhile, in medium microwavable bowl, mix taco sauce with ground beef, pinto beans and dressing. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 4 to 6 minutes or until hot.
- Place tortilla bowls on plates. Spoon about 1/2 cup hot beef mixture into each tortilla bowl. Top each with 1/4 cup lettuce, 2 tablespoons tomato and 2 tablespoons cheese. Serve with taco sauce.
Nutrition Facts : Calories 420, Carbohydrate 47 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 6 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 5 g, TransFat 1/2 g
QUICK TACO SALAD
Skip the hassle of stuffing a shell with taco salad! Quick Taco Salad is a delectable mash-up of fresh lettuce, tomatoes, cheese and lean ground beef.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brown meat with onions in large nonstick skillet on medium-high heat; drain.
- Add seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
- Divide lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.
Nutrition Facts : Calories 480, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 920 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 6 g, Protein 32 g
TACO SALAD CASSEROLE
This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. -Rhonda McKee, Greensburg, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. , Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. , Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.
Nutrition Facts : Calories 527 calories, Fat 28g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 1529mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 5g fiber), Protein 33g protein.
EASY GROUND BEEF TACO SALAD
Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
QUICK TACO SALAD
[DRAFT]
Provided by Food Network
Number Of Ingredients 9
Steps:
- BROWN meat with onions in large nonstick skillet on medium-high heat; drain. ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min. DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing. TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
TACO SALAD
This healthy Taco Salad recipe has seasoned ground beef, lettuce, beans, corn, and all of your favorite toppings served in a crunchy tortilla bowl, and ready in less than 30 minutes.
Provided by Lauren Allen
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Add ground beef to a skillet over medium heat. Cook, crumbling with a wooden spoon into small pieces, until cooked through. Remove grease. Add taco seasoning and water and cook for 5 minutes. Stir in black beans and corn.
- Assemble: Add baked tortilla shell (recipe follows) or tortilla chips to the bottom of a shallow bowl. Top with a handful of lettuce, then taco meat and desired toppings. Add salsa, sour cream and guacamole (or avocado) on top.
Nutrition Facts : Calories 293 kcal, Carbohydrate 28 g, Protein 24 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 573 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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
TORTILLA CHIP TACO SALAD
This is my favorite taco salad recipe, and the reason it's so good is the combination of chunky salsa, mayonnaise, and sour cream for the dressing. I vary a lot of things (might add black beans or chilies or beef instead of turkey), but I stick with this dressing if possible because it's heavenly. In fact, if I don't have a dressing for a salad I'll whip up this combination. You can always leave the dressing separate from the salad in case people want to dress their own or you are taking the salad somewhere and don't want the salad to get soggy.
Provided by AmyZoe
Categories Salad Dressings
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine salsa, mayonnaise, and sour cream in a small bowl.
- Cover and refrigerate until ready to serve.
- Toss together the lettuce, tomatoes, turkey, cheese, olives, and avocado in a large bowl.
- Add salsa dressing and toss, being careful not to mash avocado cubes.
- Top with crushed tortilla chips.
EASIER-THAN-MAKING-TACOS TACO SALAD
I've always loved tacos but I think the assembling part can be a pain, especially if I'm making mine and the kids' because they were too small to make their own. Once I had taco salad this way, I never made tacos again! (Salsa pictured in my photo is recipe #97428) I have found that squeezing some lime juice over the prepared salad makes it even better! YUM!!
Provided by Marg CaymanDesigns
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown hamburger (I use the microwave) and drain.
- Add taco mix and water, mix.
- Heat thoroughly, about 2 minutes in the microwave, stirring once.
- Layer ingredients on each plate.
- I use the following order: chips (crunched up), meat, cheese, lettuce, tomato, onion, black olives, taco sauce and sour cream.
- Use whatever taco toppings you enjoy.
- Mix and eat.
Nutrition Facts : Calories 918.6, Fat 52.6, SaturatedFat 19.4, Cholesterol 135.7, Sodium 1503.5, Carbohydrate 67.9, Fiber 7.6, Sugar 5.3, Protein 47.4
THE BEST EASY TACO SALAD
The best easy taco salad recipe you will ever make has simple ingredients and some shortcuts to cut down on prep time. It can be ready in 20 minutes!
Provided by Lisa
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Brown ground beef in a skillet, drain off fat and set aside. Put the other salad ingredients together while it's cooking to save time.
- Chop one head of lettuce into bite-sized pieces. Put the lettuce into a large salad bowl.
- Chop the tomatoes and add them to the salad bowl.
- Open the can of kidney beans, rinse and drain in a colander. Add to the salad bowl.
- Add the cooked ground beef.
- Grate the cheddar cheese and add to the salad bowl.
- Open the bag of tortilla chips and crush them in the bag. Keep squeezing the bag until chips are the size you want.
- Add one half of the bag to the salad bowl. Reserve the other half of the bag in a separate bowl for topping the salad later.
- Toss all of the ingredients together until mixed. Add the salad dressing and stir until all of the salad has been coated.
Nutrition Facts : Calories 280 kcal, ServingSize 1 serving
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
MEXICAN-STYLE TORTILLA SALAD
Add in some cooked chopped chicken or shrimp for a main meal, this salad will also pair well with French dressing instead of the ranch/salsa mixture, see recipe #241296 if you prefer a lot of beans in the salad then add in two cans, don't forget, add in the chips just before serving ;-)
Provided by Kittencalrecipezazz
Categories Beans
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix together the ranch dressing and salsa (this can be done hours ahead and chilled.
- In a large bowl toss the lettuce with cheddar cheese cubes, black beans, chopped tomatoes and avocado: toss well to combine.
- Pour the dressing over starting with 1 cup and adding in more to taste; and toss to coat with salad.
- Season with salt and pepper.
- Mix in the chopped corn chips (or just sprinkle on top of salad).
- Serve immediately.
Nutrition Facts : Calories 921.2, Fat 61.6, SaturatedFat 14.9, Cholesterol 50.4, Sodium 1361.4, Carbohydrate 75.4, Fiber 16.3, Sugar 7.1, Protein 23.1
TACO SALAD
This salad uses Doritos (tortilla chips) instead of a taco shell and the ingredients are things I usually have on hand. Recipe source: local newspaper
Provided by ellie_
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet brown ground beef; stir in taco seasoning as directed on package;drain excess liquid and let cool.
- Mix together remaining ingredients (except for the tortilla chips) in a large bowl, add beef mixture and toss.
- Stir in the tortilla chips and toss (or place chips on top of each individual serving).
- Serve with sour cream, avocado slices, and green chilies and/or your favorite taco garnishes.
TACO SALAD
Enjoy all the flavours of a taco night in this colourful Tex-Mex salad. Just like a taco, you can make it your own and add your favourite toppings
Provided by Barney Desmazery
Categories Dinner, Lunch
Time 50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 733 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 37 grams protein, Sodium 2.4 milligram of sodium
TACO CASSEROLE
This Taco Casserole is everything you love about a taco! Skip the shells and save yourself the mess! Make this Mexican dinner in a casserole with layers of seasoned ground beef, salsa, beans, tortilla chips, and cheese!
Provided by Alyona Demyanchuk
Categories Main Dish
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, fry the beef over medium-high heat until browned. Add the beans, taco seasoning, and salsa. Simmer to desired consistency.
- Layer with half the chips, beef mixture, and remaining chips into a 2-quart baking dish. Top with the cheese and bake at 350°F for 15-20 minutes until hot and bubbly. Garnish with lettuce, tomato, and onion before serving.
Nutrition Facts : ServingSize 1 serving, Calories 504 kcal, Carbohydrate 42 g, Protein 24 g, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 67 mg, Sodium 1159 mg, Fiber 9 g, Sugar 4 g
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