TASTY LAYERED TACO SALAD
My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 16
Steps:
- In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.
Nutrition Facts : Calories 289 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
20 MINUTE TACO SALAD CASSEROLE RECIPE
Try this 20 minute taco salad casserole recipe when you are low on time. It has a lot of great flavor and will please the whole family.
Provided by Steph Loaiza
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- In a large skillet brown the ground beef with onion and green pepper over medium heat, stirring occasionally until meat is completely cooked.
- While the meat is browning, spread 1 cup crushed tortilla strips in the bottom of a greased 8 x 8 inch pan.
- Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.
- Once the meat is browned, drain and return to stove. Add 1/2 cup of water and taco seasoning to the meat mixture, and stir until completely combined.
- Pour browned meat mixture over the top of the refried beans.
- Top with cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble).
- Top with lettuce, tomatoes, olives and sour cream.
- Serve warm.
Nutrition Facts : Calories 524 kcal, Carbohydrate 28 g, Protein 24 g, Fat 35 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 93 mg, Sodium 1266 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
SEVEN-LAYER TACO SALAD
Pre-seasoned frozen chicken strips and a quick mayo dressing make this dish ultra-easy.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
- Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.
Nutrition Facts : Calories 560, Carbohydrate 33 g, Cholesterol 85 mg, Fat 6, Fiber 3 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 6 g, TransFat 1/2 g
LAYERED TEX-MEX TACO SALAD
All your taco filling favorites are here for the party in this big Layered Tex-Mex Taco Salad that makes enough to serve the crowd.
Provided by My Food and Family
Categories Side Dish Recipes
Time 2h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Mix first 3 ingredients until blended.
- Layer beans, lettuce, onions, cheese and tomatoes in large bowl. Spread dressing mixture over salad.
- Refrigerate 2 hours.
- Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 12 g, Fiber 4 g, Sugar 3 g, Protein 6 g
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.
MAKE-AHEAD HEARTY SIX-LAYER SALAD
This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It's easy to make, can be assembled ahead of time and looks great. -Noreen Meyer, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.
Nutrition Facts : Calories 310 calories, Fat 22g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 287mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
LAYERED TACO SALAD
I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. -Betty Nickels, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice., Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.
Nutrition Facts : Calories 442 calories, Fat 14g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 925mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 7g fiber), Protein 31g protein.
TOSSED TACO SALAD
Combine six layers of taco fixins' for a tasty Tossed Taco Salad. Fresh veggies, beef, dressing and cheese will make everyone love this Tossed Taco Salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Brown meat with seasonings; drain.
- Place lettuce on large serving platter. (Or divide evenly among 4 salad plates.) Cover with layers of meat and tomatoes; drizzle with dressing.
- Sprinkle with cheese and onions. Toss before serving.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
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