Cold Taco Salad Recipes

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COLD TACO SALAD



Cold Taco Salad image

A family favorite...this taco salad has no meat, is easy to make, and is always a hit. In the summer or for a lighter meal, it makes for a great main dish served with a bread of your choice. Enjoy

Provided by Noni Suzanne

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 small red onion, chopped
1 large bell pepper, chopped
1 large tomatoes, chopped
1 large avocado, chopped
1 (3 7/8 ounce) can sliced olives, drained
1 (15 ounce) can kidney beans, drained
2 cups grated cheddar cheese
1 (16 ounce) bottle Catalina dressing
1 (9 3/4 ounce) bag Fritos corn chips, crushed

Steps:

  • Put first 6 ingredients in large bowl (can be done ahead, except for the avocado).
  • When ready to serve, add Fritos, cheese and Catalina Dressing; mix well.

Nutrition Facts : Calories 1344.8, Fat 101.9, SaturatedFat 22.6, Cholesterol 59.3, Sodium 2301.2, Carbohydrate 89.8, Fiber 14.7, Sugar 24.5, Protein 27

COLD TACO SALAD



Cold Taco Salad image

This is a recipe that I requested often as a child and now I serve it to my family.It has such a fresh taste and soooo good.

Provided by ngdarlen

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb ground beef, browned
1 can rinsed and drained kidney bean
1 onion, diced
2 tomatoes, diced
1/2 head shredded lettuce
1 1/2 cups sharp cheddar cheese
1 (16 ounce) bottle Catalina dressing
3 cups small Fritos corn chips
1 package taco seasoning

Steps:

  • Brown ground beef,drain off fat and add taco seasoning.
  • In a very large bowl add all the other ingredients except the meat and catalina,add the meat after it has cooled down some so it will not melt the cheese,about 5-10 minutes.Pour the Catalina over the entire salad,using about half of the bottle and adding more as desired,toss to coat the salad.Serve immediately.
  • This recipe will serve a crowd and is not recommended to refrigerate any leftovers as will become soggy.
  • ENJOY.

Nutrition Facts : Calories 694, Fat 55.1, SaturatedFat 14.8, Cholesterol 81.1, Sodium 1057.8, Carbohydrate 25.7, Fiber 3.9, Sugar 15.5, Protein 25.9

EASY GROUND BEEF TACO SALAD



Easy Ground Beef Taco Salad image

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

1 pound ground beef
1 envelope reduced-sodium taco seasoning
3/4 cup water
1 medium head iceberg lettuce, torn (about 8 cups)
2 cups shredded cheddar cheese
2 cups broken nacho-flavored tortilla chips
1/4 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 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.

SUE'S TACO SALAD



Sue's Taco Salad image

This is a great dish for pot-lucks. It's easy, and can be made in advance. Add dressing just before serving.

Provided by SUE CASE

Categories     Salad     Taco Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
½ (14.5 ounce) package nacho-flavor tortilla chips
2 cups shredded Cheddar cheese
½ (15 ounce) can kidney beans, drained
½ cup ranch-style salad dressing
1 chopped tomato
1 cup chopped lettuce
¼ cup chopped green onion

Steps:

  • Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
  • Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.

Nutrition Facts : Calories 626.1 calories, Carbohydrate 33.2 g, Cholesterol 91.7 mg, Fat 41.5 g, Fiber 4.2 g, Protein 28.2 g, SaturatedFat 15.1 g, Sodium 1125 mg, Sugar 3.7 g

CRUNCHY POTLUCK TACO SALAD



Crunchy Potluck Taco Salad image

Ready in only 30 minutes, our taco salad is made with taco-seasoned ground beef, lettuce, tomatoes, olives, cheddar cheese and tortilla chips.

Provided by By Jessica Walker

Categories     Side Dish

Time 30m

Yield 10

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 package Old El Paso™ taco seasoning mix
1 head iceberg lettuce, broken into small pieces
2 medium tomatoes, chopped
1/2 cup sliced ripe olives
4 medium green onions, sliced (1/4 cup)
2 cups shredded Cheddar cheese (8 oz)
1/2 cup Italian dressing
1 bag nacho-flavored tortilla chips, coarsley crushed

Steps:

  • In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.
  • In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.
  • Just before serving, add dressing and chips; toss.

Nutrition Facts : ServingSize 1 Serving

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