Individual Taco Salads Recipes

TACO SALAD

Taco Salad image

Katherine's Famous Vegetarian Taco Salad; layered, so chips don't get soggy! Top with sour cream or guacamole if you'd like. We like to make our own bowls for individual tastes.

Provided by KITKATY

Categories Salad Taco Salad Recipes

Time 30m

Yield 7

Number Of Ingredients 9

Ingredients

2 (19 ounce) cans kidney beans, drained and rinsed
1 (12 ounce) package frozen vegetarian burger crumbles
1 (1.25 ounce) package taco seasoning mix
2 onions, chopped
1 (16 ounce) jar salsa
1 (14.5 ounce) package corn tortilla chips
2 cups shredded Cheddar cheese
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
4 tomatoes, diced

Steps:

In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.

Nutrition Facts : Calories 675.7 calories, Carbohydrate 81.2 g, Cholesterol 33.9 mg, Fat 26.4 g, Fiber 18.7 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1850.8 mg, Sugar 8.1 g

MINI TACO SALADS

Mini Taco Salads image

Makes 12 servings

Number Of Ingredients 19

Ingredients

2 tablespoons butter, melted
1/4 teaspoon garlic salt
2 1/4 teaspoons ground cumin, divided
4 (10-inch) flour tortillas
1/4 cup prepared salsa
1/4 cup sour cream
1 tablespoon chopped fresh cilantro
1 pound ground chuck
1/4 cup water
2 teaspoons ancho chile powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1 cup finely shredded green leaf lettuce
1/2 cup seeded and chopped tomato
1 ripe avocado, diced
1/4 cup finely grated Cheddar cheese

Steps:

Preheat oven to 325°. In a small bowl, combine melted butter, garlic salt, and 1/4 teaspoon cumin; set aside. Using a 4-inch round cutter, cut 3 circles from each tortilla. Brush both sides of prepared tortillas with butter mixture. Place centers of tortillas in wells of a 12-cup muffin pan, carefully pressing remainder of each tortilla up sides of muffin pan to form a cup. Bake for 18 to 20 minutes or until lightly browned and crisp. Cool in pan for 10 minutes; remove to a wire rack, and cool completely. In a small bowl, combine salsa, sour cream, and cilantro. Cover; refrigerate. In a medium skillet over medium-high heat, cook ground chuck for 6 minutes or until browned and crumbly. Drain meat completely. Return to heat; add water, chile powder, remaining 2 teaspoons cumin, garlic powder, paprika, salt, pepper, and red pepper, stirring to combine well. Spoon meat into prepared tortilla cups. Top with lettuce, salsa mixture, tomato, avocado, and cheese. Serve immediately.

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

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