BUFFALO TACO DIP
This recipe uses ground buffalo instead of beef.
Provided by conviviality
Categories Appetizers and Snacks Spicy
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.
- Heat olive oil in a large skillet over medium heat. Cook the onion in the oil until translucent, about 5 minutes. Stir in the ground buffalo. Cook, breaking up meat with a spoon as it browns, about 10 minutes. Sprinkle the contents of 1 taco seasoning packet over meat and onion; mix well.
- Combine the remaining packet of taco seasoning mix and the refried beans in a small bowl. Spread seasoned beans in the prepared baking dish. Layer the buffalo and onion mixture, guacamole, and sour cream over the beans. Top with the black olives, green onions, jalapenos, and the shredded Cheddar cheese.
- Bake in the preheated oven until the cheese is melted, and the ingredients are hot, about 30 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 20 g, Cholesterol 69.7 mg, Fat 27.9 g, Fiber 5.4 g, Protein 19.6 g, SaturatedFat 13.4 g, Sodium 901.5 mg, Sugar 2.6 g
SOUTHWESTERN BLT TACO SALAD
The best of both worlds-BLTs and tacos in one sensational salad!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
- In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
- Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.
Nutrition Facts : Calories 520, Carbohydrate 19 g, Cholesterol 120 mg, Fat 3, Fiber 3 g, Protein 32 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 6 g, TransFat 1 1/2 g
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.
BUFFALO CAULIFLOWER TACOS RECIPE BY TASTY
Here's what you need: cauliflower, flour, milk, paprika, garlic powder, salt, pepper, hot sauce, vegetable oil, honey, tortilla
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450˚F (230˚C).
- On a cutting board, break the head of cauliflower into florets.
- In a large mixing bowl, add flour, paprika, garlic powder, salt, pepper, and milk, and stir until well combined.
- Add cauliflower florets to batter, making sure each piece is evenly coated.
- Transfer to a parchment paper-lined baking sheet and bake for 20 minutes, flipping halfway.
- In a small mixing bowl, combine hot sauce, vegetable oil, and honey, and stir until evenly combined.
- Brush hot sauce mixture on cauliflower and bake for an additional 20 minutes.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 38 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
BARBECUED TACO SALAD
Don't expect the typical spicy flavor of other taco salads. Barbecue sauce makes this version a little sweeter, which is a pleasant surprise to everyone who tries it. - Kathie Brown, Fredericktown, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately.
Nutrition Facts :
BUFFALO TACO SALAD
I came up with this salad after I had leftover meat from recipe #331037. I hope you enjoy this as much as we do. If you aren't sure of the heat level of the hot sauce in the dressing, start with a smaller amount.
Provided by Becky in Wisconsin
Categories Meat
Time 36m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
- Prepare pasta according to package directions; cool.
- In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
- In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
- Pour dressing mixture over pasta mixture. Stir well to combine.
- Refrigerate at least 2 hours to allow flavors to blend.
Nutrition Facts : Calories 448.5, Fat 10.8, SaturatedFat 6.1, Cholesterol 24.2, Sodium 622.4, Carbohydrate 69.5, Fiber 3.9, Sugar 3, Protein 18.9
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