Chopped Taco Salad Recipes

ALMOST-FAMOUS STEAK TACO SALAD

Almost-Famous Steak Taco Salad image

It's easy to pretend you're being healthy when you order a taco salad, but those crispy edible bowls - the best part! - can make the meal a serious calorie bomb. At the popular chain Moe's, the taco bowl alone has 390 calories and 26 grams of fat. But if you're addicted to Moe's Close Talker salad, don't despair: Chefs in Food Network Kitchens created this copycat with a slimmed-down shell that's baked instead of fried.

Provided by Food Network Kitchen

Categories main-dish

Time 1h20m

Yield 4 taco salads

Number Of Ingredients 24

Ingredients

Cooking spray
1 tablespoon extra-virgin olive oil
4 10-to-12-inch flour tortillas
Kosher salt
1 teaspoon dried minced garlic or garlic flakes
1 teaspoon dried minced onion or onion flakes
1 teaspoon dried oregano
2 teaspoons ground cumin
2 teaspoons chipotle chile powder
3 scallions, finely chopped
4 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 pound sirloin steak (about 1-inch thick)
1 green bell pepper, thinly sliced
1 large onion, halved and thinly sliced
1/4 cup mayonnaise
2/3 cup buttermilk
1 English cucumber, quartered lengthwise and sliced
2 romaine lettuce hearts, roughly chopped
1 15-ounce can black beans, drained and rinsed
2 2.25-ounce cans sliced black olives, drained
4 ounces cheddar or Monterey Jack cheese (or a combination), shredded
Fresh salsa, for topping

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 SALAD III

Taco Salad III image

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

Ingredients

16 ounces lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1 red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 large tomatoes, chopped
1 avocados - peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

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

TACO SALAD I

Taco Salad I image

Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make.

Provided by Denise Williamson

Categories Salad Taco Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 tablespoons sour cream
½ cup prepared salsa

Steps:

In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Nutrition Facts : Calories 846.4 calories, Carbohydrate 59.6 g, Cholesterol 70.2 mg, Fat 56.5 g, Fiber 6.6 g, Protein 26.1 g, SaturatedFat 15.4 g, Sodium 1579.6 mg, Sugar 14.2 g

TASTY TACO CHOPPED SALAD

Tasty Taco Chopped Salad image

My friends and I love Mexican food, but we also try to eat healthy. My mom taught me how to make this tasty taco salad for my friends. -Matthew Smith, Knippa, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 pound lean ground beef (90% lean)
1 envelope reduced-sodium taco seasoning
2/3 cup water
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 head iceberg lettuce, chopped (about 8 cups)
1 cup shredded Colby-Monterey Jack cheese
1 large tomato, chopped
2 cups corn chips
1/2 cup Catalina salad dressing

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, water and beans; bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until thickened, stirring occasionally., Place remaining ingredients in separate bowls; combine with beef mixture as desired.

Nutrition Facts : Calories 471 calories, Fat 25g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1193mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 5g fiber), Protein 24g protein.

CHOPPED TACO SALAD

Chopped Taco Salad image

Extra-lean ground beef, light dressing and lower-fat shredded Cheddar make this Chopped Taco Salad a better-for-you version of the perennial favorite.

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 6 servings, 2 cups each.

Number Of Ingredients 9

Ingredients

1 lb. extra-lean ground beef
1 pkt. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1 onion, chopped
1 large head romaine lettuce, coarsely chopped
2 tomatoes, chopped
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup KRAFT Lite Ranch Dressing
1/4 cup TACO BELL® Thick & Chunky Medium Salsa
2 cups baked tortilla chips, coarsely crushed

Steps:

Cook meat with seasoning mix as directed on package, cooking onions with the meat as it browns.
Toss lettuce with tomatoes, cheese, dressing and salsa.
Add meat mixture and chips; mix lightly.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

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