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.
SUE'S TACO SALAD
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
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
COPYCAT TACO BELL COOL RANCH DORITOS LOCOS TACOS SUPREME
It's not too good to be true...you are a cool rancher! It's supremely easy to make these tasty shells at home and they are super tasty! Don't be daunted by the cook time, you have to make the taco meat!
Provided by EmKenBken
Categories Mexican
Time 4h12m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make Copycat Taco Bell Seasoned Beef, reserve 2 1/2 cups, set aside.
- Heat oven to 350°F Place two baking racks over rimmed baking sheets; spray generously with cooking spray. Using aluminum foil, roll 12 1/2- inch balls. In a small bowl, stir together buttermilk, honey, and sugar until well combined.
- In a shallow rimmed dish, stir together ranch seasoning mix, salt, Accent, onion powder, and garlic powder.
- On prepared baking sheets, arrange taco shells, (12) spacing out evenly. Working one at a time, holding the shell from the inside, brush both both sides with buttermilk mixture. Dip both sides of brushed shell into Cool Ranch powder mix, pressing gently to adhere. Spray both sides of shell with cooking spray and place back on baking rack. Repeat with remaining shells.
- Fit prepared aluminum foil balls into the "mouths" of the taco shells; this will help keep the shells in shape while they bake. Bake for 3 to 5 minutes, until shells are warmed. Allow to cool on racks fully, remove foil balls.
- Dividing evenly, fill Copycat Taco Bell Cool Ranch Doritos Locos Taco shells with Copycat Taco Bell Seasoned Beef, lettuce, tomato, shredded cheese, and sour cream. Serve immediately.
Nutrition Facts : Calories 310.6, Fat 18.6, SaturatedFat 9.8, Cholesterol 40.1, Sodium 539.7, Carbohydrate 29.5, Fiber 2.1, Sugar 15, Protein 8.2
DORITOS® TACO SALAD
I love this dish! It reminds me of potlucks and summertime. It's full of every texture--warm, cool, crisp, soft, crunchy. It has a touch of sweetness and tanginess from the dressing, and the lovely nacho cheese flavor from the chips, with the taco-seasoned meat. It all works together deliciously and is a quick and easy meal that's ready to go anytime.
Provided by Rebekah Rose Hills
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
- Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.
Nutrition Facts : Calories 509 calories, Carbohydrate 39.7 g, Cholesterol 64.8 mg, Fat 28.9 g, Fiber 7.3 g, Protein 24.6 g, SaturatedFat 8.6 g, Sodium 833.1 mg, Sugar 8.4 g
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- For the dressing: In a medium jar with a lid, combine the oil, ketchup, vinegar, sugar, salt, and cayenne pepper. Shake well and refrigerate until ready to use.
- For the filling: Heat a large dry skillet over high heat until really hot. Cut the corn off of the ears and pour evenly into the hot pan (lower heat to medium). Let sit without stirring for 1 minute, then stir and let it brown/char on the flip side of the corn for another 1 to 2 minutes.
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