Skinny Taco Salad Recipe 475

SKINNY TACO SALAD

Steps:

• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.
• Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.

SEVEN-LAYER TACO SALAD

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.

EASY DORITO® TACO SALAD

Steps:

• Cook ground beef in a skillet over medium heat, breaking the meat up as it cooks, until beef is browned and crumbly, about 10 minutes. Drain excess grease and stir in taco seasoning mix. Remove from heat and let stand until beef mixture is cool.
• Mix ground beef with Cheddar cheese, ranch dressing, Italian dressing, and red onion in a large salad bowl. Chill the beef mixture until cold, at least 30 minutes. Lightly mix in lettuce and tortilla chips just before serving.

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.

SKINNY TACO SALAD

Steps:

• Brown the turkey and prepare with taco seasoning per package directions. Allow to cool.
• Chop salad and add tomatoes, olives and any other veggies you like.
• Mix in the cheese, cooled meat, and doritoes. Add salad dressing before serving and mix well.

SKINNY TACO SALAD RECIPE - (4.7/5)

Steps:

• 1. In a medium skillet, brown diced onion and ground sirloin until meat is no longer pink. 2. 2. Drain any remaining grease from meat. 3. Over low heat, add in diced green chilies, taco seasoning, and ¼ cup water to meat and stir. 4. Remove from heat and let meat stand for 5 minutes. 5. In a large bowl, add lettuce, tomatoes, jalapeño peppers, and black olives. Toss to mix lightly. 6. To serve, add ¼ of salad mixture in a bowl. 7. Top salad with ¼ meat mixture. 8. Sprinkle each taco salad with cheese and add optional toppings including reduced-fat sour cream and diced avocado.

TINY TACO SALADS

Steps:

• Set a skillet over medium-high heat and add a little oil. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Drain off any oil and season with salt and pepper.
• Evenly distribute the lettuce among the chip cups. Top each with some ground beef, cheese, salsa, sour cream, guacamole, tomatoes and cilantro.

TACO SALAD II

Steps:

• Place hamburger in a large, deep skillet. Cook over medium high heat until evenly brown and drain. Add taco seasoning mix and prepare as directed by package. Set aside to cool.
• In a large bowl, combine the lettuce, onions, bell pepper, cheese, beef, tomatoes and tortilla chips. Add enough dressing to coat, mix well and refrigerate overnight.