Pacos Taco Salad Recipes

CHICKEN TACO PACOS

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.
• In a medium bowl, stir to combine the chicken with the cheese, 1 teaspoon of the granulated garlic, 1 teaspoon of the onion powder, the chili powder, 1/2 teaspoon of the cumin, the paprika and the diced tomatoes. Set aside.
• In another medium bowl, stir to combine the refried beans with the bacon fat if using. Add in the remaining 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder and 1 pinch cumin. Set aside.
• Divide the dough into 12 equal pieces and roll or pat the dough into 6-inch circles, about 1/4-inch thick. Fit a piece of dough into a cup in the muffin tin and press it into the bottom and sides. There should be about a 1-inch overhang around the edge of each well. Repeat for the remaining pieces of dough.
• In a small bowl, beat the egg with 1 tablespoon water.
• Place 1 tablespoon of refried beans in the center of each dough cup and top with about 1 tablespoon of the chicken mixture. Fold the dough up around filling and pinch to close. Brush the tops with the egg wash. Bake until the crust is puffed, golden and crisp, 30 minutes.
• Transfer to a wire rack to cool for 10 minutes, then serve.
• In a large bowl, combine the water, sugar and yeast. Set the mixture aside until it starts to become foamy, 5 to 8 minutes. Stir in the flour, oil and salt and mix until a dough forms. Turn out the dough onto a lightly floured work surface and knead for about 5 minutes. Place the dough in a lightly oiled bowl, cover and set aside to proof in a warm, draft-free place for 30 to 45 minutes.

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.

PIONEER WOMAN'S SALAD TACOS

Steps:

• Heat taco shells according to package directions. Set aside.
• Brown ground beef until fully cooked. Drain excess fat, then add taco seasoning, tomato paste, beans and hot water. Stir to combine, then add salt as needed. Keep warm.
• To make the dressing: Mix together the mayonnaise, sour cream, salsa, ranch dressing mix and hot pepper sauce. Taste and adjust the seasoning, adding salt and pepper if it needs it.
• To build the tacos, first fill the shell with plenty of lettuce. Spoon on some of the meat mixture, then add tomatoes and cheese. Top with a light drizzle of the dressing and serve immediately.
• Optional: add a little of the dressing on top of the letuce before adding the meat.

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 FOR A LARGE CROWD

Steps:

• In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain. , In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture., In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

PATRIOTIC TACO SALAD

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Place chips in an ungreased 13x9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.

TACO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spiral pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef mixture; cool.
• Stir beef mixture into pasta; toss lettuce, tomatoes, Cheddar cheese, onion, French dressing, and corn chips into pasta mixture. Top with sour cream.

TACO SALAD TACOS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the chili powder, garlic powder, bouillon, cumin and salt; remove from the heat., In a large bowl, combine the romaine, tomato, orange pepper and green onions. Spoon beef mixture into taco shells; top with salad mixture. Drizzle with dressing. Serve with cheese and sour cream if desired.

TEMPEH TACO SALAD RECIPE BY TASTY

Steps:

• Cut the tempeh into a medium dice.
• In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
• Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
• Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
• Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
• Enjoy!

TACO PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the taco seasoning; cool., Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

TACO SALAD

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.

PACO'S FISH TACOS IN LETTUCE WRAPS

Steps:

• Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque.
• Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper.
• Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish.
• Pile fish in lettuce leaves and top with sauce and chopped red onions.

PACO'S TACO SALAD

Steps:

• In a frying pan, brown ground beef until no longer pink. Drain if necessary. Add Catalina dressing, beans, and taco seasoning; heat through. In a large bowl, combine other ingredients and toss well. Top with warm meat mixture, combine, and serve immediately.

TACO SALAD

Steps:

• Brown ground beef and taco seasoning.
• Drain and let cool.
• Chop lettuce, tomatoes, and onions.
• Put into a large container.
• Add cheese and crushed Doritos.
• Add cooled ground beef.
• Pour Catalina dressing over all of it 5 to 10 minutes before serving.

PAULA DEEN'S TACO SALAD

Steps:

• Combine the tomatoes, cheese, onion, lettuce and ground beef in a large bowl.
• Add the salad dressing and mix well.
• Just before serving, add the taco chips and toss.
• Top each serving with salsa and serve with tortilla chips.