Quick Taco Salad Recipes

TACO SALAD

Steps:

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
• Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
• Remove from heat and stir in cilantro.
• Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

QUICK TACO SALAD

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chilies, hot pepper sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Serve over corn chips. Top with lettuce, cheese, sour cream and olives.

SIMPLE TACO SALAD

Steps:

• 1. Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add chili beans, chili powder and reserved liquid from tomatoes. Cook 2 minutes or until hot; set aside.
• 2. Divide lettuce between 4 serving plates. Spoon meat mixture evenly over lettuce. Top evenly with cheese, broken chips and drained tomatoes.

QUICK TACO SALAD

Steps:

• Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
• Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

ONE-POT TACO SPAGHETTI

Steps:

• Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes.
• Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally.
• Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes.
• Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid.
• Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in.
• Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle.
• Turn off the heat and cover the pot until cheese starts to melt. Serve.

QUICK AND EASY TACO SALAD

Steps:

• Brown beef with onion.
• Add taco seasoning and 1/4 cup water, boil 10 minutes.
• Cool beef.
• Layer lettuce, corn chips, beef, and cheese.
• Add tomatoes, olives, and other toppings if wanted.
• Top with creamy french and enjoy!

QUICK TACO SALAD

Steps:

• Brown meat with onions in large nonstick skillet on medium-high heat; drain.
• Add seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
• Divide lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.