LAYERED TACO SALAD
I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. -Betty Nickels, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice., Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.
Nutrition Facts : Calories 442 calories, Fat 14g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 925mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 7g fiber), Protein 31g protein.
TASTY LAYERED TACO SALAD
My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 16
Steps:
- In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.
Nutrition Facts : Calories 289 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
SEVEN-LAYER TACO SALAD
Pre-seasoned frozen chicken strips and a quick mayo dressing make this dish ultra-easy.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
- Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.
Nutrition Facts : Calories 560, Carbohydrate 33 g, Cholesterol 85 mg, Fat 6, Fiber 3 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 6 g, TransFat 1/2 g
SEVEN LAYER TACO DIP
I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone.
Provided by SUE CASE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 30m
Yield 56
Number Of Ingredients 11
Steps:
- In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
- Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
- Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 3.5 g, Cholesterol 12.8 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.7 g
LAYERED TACO SALAD
Active time: 45 min Start to finish: 45 min
Categories Salad Bean Beef Cheese Leafy Green Sauté Kid-Friendly Quick & Easy Salad Dressing Ground Beef Summer Gourmet Small Plates
Yield Makes 6 servings
Number Of Ingredients 28
Steps:
- Make dressing:
- Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
- Cook beef:
- Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
- Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
- Assemble salad:
- Peel and pit avocado, then cut into 1/2-inch pieces.
- Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.
LAYERED TACO SALAD
No meat in this taco salad! My husband and I love this so much we often have it as a meal by itself! Regular Dorito's are sometimes hard to find but taste much better in this salad than Tostito's or other white-corn chips.
Provided by loof751
Categories Vegetable
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Tear up the lettuce and place in a large bowl.
- Chop the tomato and layer on top of the lettuce.
- Layer the drained and rinsed beans over the tomatoes.
- Layer the shredded cheddar over the beans.
- Crush the Dorito's and layer these over the cheese.
- Just before serving, cover the top of the salad with the Green Goddess dressing, spreading all over and to the edges of the bowl.
Nutrition Facts : Calories 793.5, Fat 45.4, SaturatedFat 15.4, Cholesterol 62.4, Sodium 1625.5, Carbohydrate 74.2, Fiber 10.8, Sugar 11.1, Protein 25.9
FESTIVAL LAYERED TACO SALAD
Layered Taco Salad Recipe from Festival Foods, a grocery store here in Green Bay. This was featured on the local morning news show.
Provided by LilPinkieJ
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare meat and taco seasoning according to package instructions. Chill.
- In a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, Monterey Jack cheese and cooled taco meat mixture.
- Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with Cheddar cheese.
- Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.
Nutrition Facts : Calories 1530, Fat 107, SaturatedFat 50.4, Cholesterol 322.9, Sodium 2852.1, Carbohydrate 58.8, Fiber 11.1, Sugar 13.6, Protein 88.1
TURKEY TACO LAYERED SALADS
Pile on the turkey and veggies for individual layered salads.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix dressing ingredients.
- For each salad, use a 4- to 5-cup container. In each container, layer ingredients in this order: 1 1/2 cups lettuce, 1 tablespoon onions, 1/2 cup turkey, 1/4 cup corn, 1/2 cup tomatoes, 1/4 cup dressing and 1/2 cup cheese. Place small piece of waxed paper over each salad; sprinkle 1/2 cup chips on waxed paper. Cover; refrigerate up to 24 hours or salads can be tossed and served immediately.
- To serve, remove waxed paper; toss salads.
Nutrition Facts : Calories 700, Carbohydrate 53 g, Cholesterol 115 mg, Fat 3, Fiber 4 g, Protein 39 g, SaturatedFat 14 g, ServingSize 1 Salad, Sodium 1490 mg, Sugar 20 g, TransFat 1 g
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