Nacho Taco Salad Recipes
NACHO SALAD
Make and share this Nacho Salad recipe from Food.com.
Provided by Annacia
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet cook meat and onion until meat is brown.
- Drain fat.
- Add taco seasoning, cook and stir for 1 minute.
- Stir in tomato sauce.
- Bring to a boil and reduce heat.
- Cover and simmer for 10 minutes, stirring occasionally.
- Line individual plates with chips.
- Spoon beef mix on top on chips.
- Top with lettuce, tomatoes, bell pepper, cucumber and olives.
- Sprinkle with cheese.
- Add salsa and sour cream if desired.
- Serve.
Nutrition Facts : Calories 327.7, Fat 20.4, SaturatedFat 11.1, Cholesterol 88.7, Sodium 965.5, Carbohydrate 10.9, Fiber 3.4, Sugar 5.4, Protein 26.1
NACHO SALAD
Steps:
- In a blender, blend together the salsa and red wine vinegar. With the blender funning, slowly drizzle in the olive oil. Add salt and pepper to taste. Set aside.
- Divide the crushed tortilla chips among six 8-ounce Mason jars and then add some lettuce, jalapeno Jack, green onions, tomatoes, olives and jalapenos.
- To serve, add some dressing the Mason jars and shake them up!
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.
DORITOS® TACO SALAD
I love this dish! It reminds me of potlucks and summertime. It's full of every texture--warm, cool, crisp, soft, crunchy. It has a touch of sweetness and tanginess from the dressing, and the lovely nacho cheese flavor from the chips, with the taco-seasoned meat. It all works together deliciously and is a quick and easy meal that's ready to go anytime.
Provided by Rebekah Rose Hills
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 509 calories, Carbohydrate 39.7 g, Cholesterol 64.8 mg, Fat 28.9 g, Fiber 7.3 g, Protein 24.6 g, SaturatedFat 8.6 g, Sodium 833.1 mg, Sugar 8.4 g
TACO NACHOS
My kids wanted nachos. I didn't have a recipe, so I created this one. It was a hit with us!
Provided by KJB357
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat.
- Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth.
- Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures.
- Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.
Nutrition Facts : Calories 787.6 calories, Carbohydrate 57.1 g, Cholesterol 115.9 mg, Fat 48.5 g, Fiber 7.2 g, Protein 31.8 g, SaturatedFat 18.6 g, Sodium 1576 mg, Sugar 6.4 g
LAYERED NACHO SALAD
Provided by Lisa A. Wilson
Categories Bean Cheese Chicken Leafy Green turkey Vegetable No-Cook Kid-Friendly Quick & Easy Lunch Avocado Bon Appétit Texas Small Plates
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Place avocados in medium bowl. Add 1/3 cup salsa and mash to chunky guacamole consistency. Season with salt and pepper.
- Layer half of lettuce, chicken or turkey, chips, beans, green onions, bell pepper and cheese in large bowl. Top with half of guacamole and half of remaining salsa. Repeat layering with remaining ingredients. Use additional salsa to cover top if necessary. (Can be made 3 hours ahead. Cover; chill.)
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