Marmies Taco Salad Recipes

TACO SALAD I

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.

TACO SALAD II

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.

SUE'S TACO SALAD

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.

DORITOS® TACO SALAD

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.

TACO SALAD

Steps:

• Preheat oven to 350 degrees. Lightly brush tortillas with 4 tablespoons oil. Sprinkle with salt and pepper.
• Press one of the tortillas into the ovenproof bowl. Bake 13 minutes; an adult should transfer shell to a rack to cool. Repeat with remaining tortillas.
• Meanwhile, make beef filling: In a mixing bowl, combine beef with tomato paste, chili powder, cumin, and onion; season with salt and pepper. An adult should heat 2 tablespoons oil in a large skillet over medium heat, add beef mixture, and cook, breaking up meat with a spoon, 10 minutes. Transfer to a bowl; set aside.
• Make dressing: In a jar, shake together vinegar, 1/2 cup oil, lime juice, and salt and pepper.
• Using a box grater, shred cheese and carrots. An adult can prepare the other toppings, including corn: Heat 2 tablespoons oil in a medium skillet over medium high heat; add 10-ounce package frozen corn. Saute 3 minutes.
• Divide beef filling among shells; add toppings and dressing.

EASY GROUND BEEF TACO SALAD

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.

MARMIE'S " BETTER THAN CATALINA" DRESSING

Steps:

• Place all ingredients in a tightly sealed jar or container and shake like crazy for 2 - 3 minutes until smooth and blended.
• Can also blend with a hand held blender instead if desired.

MATADOR TACO SALAD

Steps:

• For the dressing; combine all ingredients in a blender or processor until smooth; set aside.
• For the ground beef mixture, brown the gound beef, then add in the taco seasoning mix, then add in the cumin and chili powder to taste, season with salt and pepper, cook and stir for about 5 minutes, or until the flavors blend together, adjusting spices to taste; cool to room temperature.
• To make the salad; toss the lettuce with the cooled ground beef, grated cheddar cheese, tomatoes, tortilla chips and olives; toss to combine, then add in the dressing (add in as much dressing as you like) toss again.
• Garnish with more taco chips.
• Serve immediately.

JAMIE'S TACO SALAD

Steps:

• In 1-quart saucepan, heat 1 1/4 cups of the water, and the uncooked rice and topping (from Hamburger Helper box) to boiling over medium-high heat. Reduce heat; cover and simmer about 25 minutes or until rice is cooked and liquid is absorbed.
• Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Add remaining 1 1/4 cups water and sauce mix (from Hamburger Helper box). Cook about 4 minutes, stirring frequently, until mixture is thickened.
• Meanwhile, in medium bowl, mix sour cream and cream cheese until smooth. Spread sour cream mixture in even layer on large platter. Top with beef mixture, followed by rice mixture. Top with lettuce, tomato, Cheddar cheese and corn chips (from Hamburger Helper box). Serve immediately.

MARMIE'S " BETTER THAN CATALINA" DRESSING

Steps:

• Place all ingredients in a tightly sealed jar or container and shake like crazy for 2 - 3 minutes until smooth and blended.
• Can also blend with a hand held blender instead if desired.

EASY TACO SALAD

Steps:

• In a skillet, brown ground beef; drain well. Stir in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well to mix. Serve immediately.

MARMIE'S CREAMY GREEK SALAD AND DRESSING

Steps:

• Combine first 10 dressing ingredients.
• Blend lightly with wand blender or use food processor.
• Slowly add E.V.O.O. while blending until dressing appears 'creamy'. Add Parmesan cheese and stir. Refrigerate.
• Combine the 9 salad ingredients, toss with a bit of the dressing, refrigerate until ready to serve.
• Serve in individual salad bowls or in a large salad bowl, Layer lettuce on the bottom of the bowl and top with rest of vegetables and dressing mixture. Drizzle more dressing on top if desired and a sprinkle of parmesan cheese.
• Reserve remaining dressing for another day.
• I hope you enjoy this as much as we do.

MARMIE'S EVER CHANGING MULTI BEAN SALAD

Steps:

• Place all beans, onion, celery and pimento in a large plastic container with a lid.
• Pour all liquids and sugar in a 2 quart jar with a lid.
• Shake until sugar is dissolved.
• Pour liquid over beans.
• Cover with lid and put in fridge to chill over night or for several hours, gently mixing occasionally.
• Serve with slotted spoon so as not to discard the brine unnecessarily if you plan to keep adding to the bean mixture.

MARMIE'S TACO SALAD

Steps:

• Fry ground beef in medium high skillet until lightly browned - (drain fat and rinse if necessary ).
• Add taco seasoning to ground beef, continue cooking until browned nicely.
• Add 1/4 Cup water and simmer to reduce liquid.
• Set beef aside to cool completely.
• Meanwhile:.
• Place dressing ingredients into a tightly sealed jar -- if not already prepared ahead of time and shake the bejeebies out of it! (About 2 - 3 minutes until smooth) Toss in fridge until ready to serve. ( this keeps a very long time too).
• Layer into a large bowl -- drained and rinsed beans, diced onions, diced tomatoes, chopped lettuce, grated cheese, cooled ground beef and crushed tortilla chips.
• Pour dressing over layers just before serving and toss! Serve with more tortilla chips.
• If preparing for a pot luck and it will be a while before serving I package the items separately in zip lock bags so they do not get soggy.