Caesar Salad Taco Bites Recipes

TACO SALAD BITES

Taco Salad Bites image

These bite-size appetizers have all the flavors of your favorite taco salad -- zesty ground beef, smooth sour cream and, of course, a crunchy tortilla shell. Taco seasoning varies greatly depending on the brand, so make sure to taste yours before you add it to the meat and adjust the salt in the recipe accordingly.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield about 16 servings

Number Of Ingredients 10

Ingredients

Nonstick cooking spray, for spraying the wire rack
1 pound ground beef (90/10)
2 tablespoons taco seasoning
Kosher salt
16 miniature cup-shaped corn tortilla chips
4 ounces pepper jack cheese, cut into 16 cubes
3 tablespoons sour cream
1 cup thinly sliced romaine lettuce
1 small plum tomato, diced
Hot sauce, for serving

Steps:

Position an oven rack in the top third of the oven and preheat to 425 degrees F. Set a wire rack over a baking sheet and spray generously with cooking spray.
Use your hands to mix the ground beef, taco seasoning and 1/2 teaspoon salt in a medium bowl until just combined. Drop heaping tablespoons of the meat mixture onto the rack (about 16 total), then use your hands to roll the portioned meat into balls. Press a tortilla chip into the top of each meatball, making sure that the meat goes mostly up the sides of the chip (be careful not to break the chips). Put 1 cheese cube in the middle of each chip.
Bake, rotating the baking sheet once halfway, until the meat is just cooked through and the cheese is melted, about 8 minutes. Transfer the bites to a large platter, top with a dollop of sour cream and sprinkle with the lettuce and tomato. Serve with hot sauce.

CAESAR SALAD TACO BITES

Caesar Salad Taco Bites image

These taco bites are the perfect party hors d'oeuvres or kid-friendly appetizers.

Provided by Giada De Laurentiis

Categories appetizer,fish,kid-friendly,Mexican,salad,vegetables

Time 35m

Yield 36 servings

Number Of Ingredients 10

Ingredients

¼ cup mayonnaise
¼ tsp Worcestershire sauce
1 clove garlic, minced
1 Tbsp lemon juice (½ lemon)
½ tsp anchovy paste
¼ tsp salt
2 Tbsp + 1 cup freshly grated Parmesan
5 cups finely shredded romaine lettuce (2 romaine hearts)
Nonstick cooking spray, for skillet
36 tortilla chip scoops

Steps:

In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 tablespoons Parmesan. Add the lettuce to the dressing; toss well to coat.
Heat a medium skillet over medium heat and spray with nonstick spray. Sprinkle 1/4 cup of the remaining Parmesan evenly over the bottom of the pan. Cook until the cheese is bubbly and beginning to brown, 3 to 4 minutes. Remove from the heat, let cool for 1 minute, and then invert the cheese onto a parchment-lined baking sheet with the help of an offset spatula. Set aside to cool completely. Repeat with the remaining Parmesan. When all of the frico is fully cooled, break into bite-size pieces.
Scoop a small spoonful of the salad into each of the tortilla cups. Top with a piece of frico and serve.

CAESAR SALAD BITES

Caesar Salad Bites image

This can be a quick last minute appetizer or something you can throw together quickly to take to a pot luck. Generally I always have these items on hand which adds to the ease. I have also subbed out other dressings like Green Goddess with fantastic results. I love it because it looks impressive, yet it is easy to make. Serve immediately or you may put the platter in the refrigerator for a few hours.

Provided by Mrs. Mertel

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 3

Ingredients

2 heads romaine lettuce, ribs removed
½ cup Caesar salad dressing
½ cup shredded Parmesan cheese

Steps:

Arrange romaine leaves onto a serving platter. Drizzle Caesar dressing down the middle of each leaf and sprinkle Parmesan cheese over dressing.

Nutrition Facts : Calories 62.8 calories, Carbohydrate 2.3 g, Cholesterol 6.5 mg, Fat 5 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 158.2 mg, Sugar 0.7 g

CAESAR SALAD BITES

Caesar Salad Bites image

Romaine lettuce leaves topped with tomatoes, cucumber and crunchy croutons dressed with creamy Caesar dressing. These salad turned appetizers have the festive colors - ready for a Christmas party in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 24

Number Of Ingredients 7

Ingredients

2 hearts romaine lettuce
2/3 cup creamy Caesar dressing
1/2 English (seedless) cucumber, chopped
1 1/4 cups Italian-seasoned croutons
1 cup grape tomato halves
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
Freshly ground pepper to taste

Steps:

Separate romaine hearts into 24 leaves; arrange on large platter. Spoon dressing down center of each leaf. Top with cucumber, croutons, tomatoes and parsley. Season with pepper.

Nutrition Facts : Calories 130, Carbohydrate 9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg

TACO BITES

Taco Bites image

These are a quick and easy appetizer. My friend gave me this recipe and I have used it numerous times in a pinch. They are yummy little bites.

Provided by Steffanieallen

Categories Appetizers and Snacks Cheese

Time 30m

Yield 36

Number Of Ingredients 8

Ingredients

cooking spray
1 (8 ounce) package cream cheese, softened
¾ cup shredded Cheddar cheese
⅓ cup salsa
1 green onion, finely chopped
1 tablespoon garlic powder
1 teaspoon white sugar
2 eggs

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray mini muffin cups with cooking spray.
Mix cream cheese, Cheddar cheese, salsa, green onion, garlic powder, and sugar together in a bowl. Add eggs and mix well; spoon into the prepared muffin cups.
Bake in the preheated oven until each taco bite is set in the middle, about 15 minutes.

Nutrition Facts : Calories 37.2 calories, Carbohydrate 0.7 g, Cholesterol 19.6 mg, Fat 3.2 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 51.4 mg, Sugar 0.3 g

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2016-12-10 Party In The Kitchen. In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 …
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In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 tablespoons Parmesan. Add the lettuce to the dressing; toss well to coat.
Heat a medium skillet over medium heat and spray with nonstick spray. Sprinkle 1/4 cup of the remaining Parmesan evenly over the bottom of the pan. Cook until the cheese is bubbly and beginning to brown, 3 to 4 minutes. Remove from the heat, let cool for 1 minute, and then invert the cheese onto a parchment-lined baking sheet with the help of an offset spatula. Set aside to cool completely. Repeat with the remaining Parmesan. When all of the frico is fully cooled, break into bite-size pieces.
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