Easy Cold Taco Salad Recipe Recipes Recipe For Banana

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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

GRANDMA'S EASY TURKEY TACO SALAD



Grandma's Easy Turkey Taco Salad image

This is an easy recipe that my Grandmother always made. It is simple and delicious. A sprinkle of cheddar cheese is a great topping.

Provided by Jennifer Wood Anastasia

Categories     Salad     Taco Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 pound ground turkey
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 head iceberg lettuce, shredded
2 tomatoes, diced
1 (10 ounce) bag tortilla chips, coarsely crumbled
1 (8 fluid ounce) bottle thousand island dressing

Steps:

  • Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
  • Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

Nutrition Facts : Calories 552.9 calories, Carbohydrate 48.5 g, Cholesterol 68.9 mg, Fat 32.7 g, Fiber 4 g, Protein 19.8 g, SaturatedFat 5.4 g, Sodium 1129.9 mg, Sugar 12.1 g

BEST CHICKEN TACO SALAD RECIPE



Best Chicken Taco Salad Recipe image

This chicken salad recipe is so easy to make and full of flavor. Cooked chicken breast is mixed with black beans, corn and a tonne of veggies for a hearty salad main course. A salsa dressing ties the dish together for a delicious and tasty Mexican salad.

Provided by Becky Hardin

Categories     Salad

Time 20m

Number Of Ingredients 19

8 ounces chicken breasts
3 tablespoons canola oil (divided)
1 teaspoon chili seasoning
1 teaspoon taco seasoning
Kosher salt & freshly ground black pepper (to taste)
1 head romaine lettuce (cleaned, dried and chopped)
14.5 ounces fire roasted corn (1 can, drained)
11.5 ounces pinto or black beans (1 can, drained)
2.25 ounces sliced black olives (1 can, drained)
½ red onion (thin-sliced)
1 avocado (peeled, pitted and sliced)
1 cup chopped cherry or Glory tomatoes (cut into ¼ths)
1 lime (cut in-half)
½ cup shredded cheddar of Mexican blend cheese
2 tablespoon freshly chopped cilantro
2 ounces Cotija or Queso Fresco cheese (Mexican crumbling cheese)
Tortilla chips
¼ cup sour cream
¼ cup salsa

Steps:

  • Heat 2 tablespoons oil in a grill pan (or skilleset over medium heat. While the oil heats, dry the chicken breasts and brush them with the remaining 1-tablespoon oil. Liberally season the breasts with chili seasoning, taco seasoning, salt & black pepper. Place the breasts in the hot skillet and cook until the underside is golden brown and beginning to crisp (5-7 minutes). Flip the breasts over and cook until the internal temperature reaches 162°F on a meat thermometer. Transfer the breast to plate; set aside.
  • The salad can be plated as individual servings or as one large serving to be shared.
  • Place the chopped lettuce in a bowl (or serving platteand arrange the corn, beans, black olives, onion, avocado and tomatoes on top. Drizzle the avocado with juice from ½ lime. Thinly slice the chicken breasts and carefully place the chicken breasts on top of the salad. Drizzle the entire salad with the remaining ½ lime. Sprinkle with the shredded cheese and cilantro. Add the crumbled Cotija cheese and drizzle with Taco Salad Dressing.
  • Stir together the salsa and sour cream. Add a bit of canola oil if you'd like to thin a bit.
  • Serve with tortilla chips and...
  • Enjoy!

Nutrition Facts : Calories 595 kcal, Carbohydrate 58 g, Protein 30 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 563 mg, Fiber 18 g, Sugar 10 g, ServingSize 1 serving

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