Leftover Taco Salad Recipes
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.
LEFTOVER TACO SALAD
I needed to make a quick dinner & had leftover taco meat. I love salad meals, so this is what I came up with. The strawberry vinaigrette that I used was a wonderful sweet and tangy complement to the spiciness of the taco meat.
Provided by Concoctionista
Categories One Dish Meal
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Saute taco meat and corn in small fry pan for approximately 5 minutes.
- While that's cooking, put 3 cups salad mix in large bowl & mix with vinaigrette.
- Pour meat & corn over salad.
- Top with a dollop of sour cream.
Nutrition Facts : Calories 347.9, Fat 13.3, SaturatedFat 5.2, Cholesterol 56.3, Sodium 84.7, Carbohydrate 41.7, Fiber 4.6, Sugar 5.2, Protein 21.5
30 LEFTOVER TACO MEAT RECIPES
Unique ways to use up leftover taco meat including this delicious taco lasagna recipe!
Provided by Everyday Family Cooking
Categories Main Entrees
Time 45m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees.
- Cook lasagna noodles according to package. Drain and set to the side.
- Take out a 9x13 pan and spread a thin layer of salsa on the bottom, then 3 lasagna noodles covering it. Continue to layer the lasagna as follows: salsa, refried beans, taco meat, sour cream, Mexican cheese, lasagna noodles. Repeat until all lasagna noodles are used up.
- On the top layer, spread an even layer of salsa and Mexican cheese. Top with whites of green onions.
- Cover the Taco Lasagna with foil and cook for 25-30 minutes until heated through.
- Uncover and cook for another 5 minutes. This will melt the cheese on top.
- Remove from oven and top with dollops of sour cream and spread remaining green onions on top.
- Enjoy immediately or store in the refrigerator for up to 3 days, reheating prior to eating.
Nutrition Facts : Calories 462 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 20 grams fat, Fiber 7 grams fiber, Protein 29 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 718 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHILI TACO SALAD
This recipe is easiest when you're trying to use up some leftover chili (or I suppose you could use some from a can). If you want to be an overachiever serve this in a tortilla bowl (I say this lovingly since I'm lazy and secretly wish I did this) or just put it on a plate. We use all vegan alternatives for the ingredients (vegetarian salsa, vegan sour cream, cheese, etc.) but I purposely chose to omit them from the recipe to make it less scary to non-vegans!
Provided by EmilyStrikesAgain
Categories One Dish Meal
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place a bed of lettuce on each of 6 plates. Top with the chili, dividing it evenly among the plates.
- In a small bowl, combine the salsa and sour cream until well mixed, then spoon over the chili. Top each serving with the cheese and scatter the bell pepper, avocado, and olives evenly over the top. Serve with tortilla chips.
Nutrition Facts : Calories 392.3, Fat 27.9, SaturatedFat 12.9, Cholesterol 58.4, Sodium 1126.4, Carbohydrate 25.4, Fiber 9.9, Sugar 4.2, Protein 15.3
TACO SALAD II
This recipe is a favorite at all gatherings. It has been passed down in our family for three generations. There is one friend of the family who comes to our gatherings specifically for this dish. It is easy to make and oh so delicious.
Provided by Susan
Categories Salad Taco Salad Recipes
Time 13h55m
Yield 7
Number Of Ingredients 9
Steps:
- Place hamburger in a large, deep skillet. Cook over medium high heat until evenly brown and drain. Add taco seasoning mix and prepare as directed by package. Set aside to cool.
- In a large bowl, combine the lettuce, onions, bell pepper, cheese, beef, tomatoes and tortilla chips. Add enough dressing to coat, mix well and refrigerate overnight.
Nutrition Facts : Calories 466.8 calories, Carbohydrate 23.4 g, Cholesterol 85.3 mg, Fat 30 g, Fiber 2.8 g, Protein 25.3 g, SaturatedFat 14.6 g, Sodium 858.5 mg, Sugar 6.1 g
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