Paula Deens Taco Salad Recipes

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PAULA DEEN'S TACO SALAD



Paula Deen's Taco Salad image

I am posting the recipe as written by Paula Deen but I made a few changes. I used shredded taco cheese instead of cubed cheddar cheese. I mixed in a cup of salsa instead of topping each serving. I also used regular tostitos instead of doritos to mix in. The salad is great and very quick to make on a busy night.

Provided by Lvs2Cook

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 ripe tomatoes, diced
1/2 lb sharp cheddar cheese, diced
1 large onion, diced
1/2-1 head iceberg lettuce, shredded
1 lb ground beef, browned, crumbled and drained
1 cup Catalina dressing
1 (7 ounce) bag plain Doritos, crushed
1 cup salsa
tortilla chips, to serve with

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.

TACO SALAD



Taco Salad image

An easy, classic taco salad with beef, chips, cheese, salsa and lettuce.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 8

1 (7 oz) bag crushed taco flavored chips
1 cup Catalina salad dressing
1 lb browned, crumbled and drained lean ground beef
1 large diced onion
1 head washed, drained and shredded iceberg lettuce
1/2 lb diced sharp cheddar cheese
2 ripe diced tomatoes
1 cup salsa

Steps:

  • Combine the tomatoes, cheese, onion, lettuce and ground beef in a large bowl. Add the entire bottle of salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

PAULA DEEN'S POTATO SALAD



Paula Deen's Potato Salad image

Paula has 2 tablespoons of Jane's Krazy Mixed-Up salt or seasoned salt listed on her recipe, I would definitely reduce the amount to 1-2 teaspoons, also I would add in 1 teaspoon ground black pepper --- serve this slightly warm or at room temperature

Provided by Kittencalrecipezazz

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

8 medium red potatoes (skins left on and washed thoroughly)
1/4 cup chopped fresh parsley
1/4 cup green onion (tops only)
2 stalks celery, diced
3 hard-boiled eggs, chopped
1/4 cup chopped green bell pepper
1/4 cup diced pimento (optional)
1 teaspoon lemon pepper
2 tablespoons Aunt Jane's Krazy Mixed Up Salt (or use seasoned salt)
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Steps:

  • In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
  • Cut into cubes.
  • In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
  • Serve at room temperature.

Nutrition Facts : Calories 277.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 94.1, Sodium 134.2, Carbohydrate 38.1, Fiber 4.1, Sugar 3.3, Protein 7.7

PAULA DEEN'S CORN SALAD



Paula Deen's Corn Salad image

This was a delightful salad. Tasty and crunchy. Sure to please your guests for a barbeque or anytime!

Provided by Anna T

Categories     Corn

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips (I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips)

Steps:

  • Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Nutrition Facts : Calories 325.8, Fat 20.3, SaturatedFat 7.6, Cholesterol 37.3, Sodium 742.8, Carbohydrate 29.8, Fiber 2.7, Sugar 5.5, Protein 10.5

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