SPICY TACO SALAD
Toss everything you love about tacos--from the shells to the cheese--into a hearty salad.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
- Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
- Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICY DORITO® TACO SALAD
A delicious refreshing taco salad with a tangy twist.
Provided by Lora R
Categories Salad Taco Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 17
Steps:
- Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
- Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
- Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.
Nutrition Facts : Calories 560.7 calories, Carbohydrate 34.4 g, Cholesterol 54.1 mg, Fat 39.8 g, Fiber 4.2 g, Protein 18 g, SaturatedFat 11.6 g, Sodium 844.3 mg, Sugar 15.9 g
TACO SALAD FOR A LARGE CROWD
I made this huge taco salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. -Lisa Homer, Avon, New York
Provided by Taste of Home
Time 35m
Yield 26 servings (1-1/3 cups each).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 262 calories, Fat 15g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 696mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
SWEET & SPICY TACO SALAD
I love taco salad but I hate buying those packets of taco seasoning from the store. Half the ingredients are things I can't even pronounce and the other half are spices that almost everyone keeps in the pantry. After tweaking this recipe a bit, I think I found the perfect balance of sweet with a gentle heat. I prefer to use lean ground pork but beef would work just fine. Just make sure you drain the extra grease.
Provided by Bekah49036
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, heat butter over medium heat. Add onion and saute for 1-2 minutes.
- Add pork, cumin, oregano, salt, pepper and pepper flakes. Cook until pork is no longer pink.
- Add Catalina dressing and hot sauce. Taste sauce and adjust sweet/spicy to taste.
- Raise heat to HIGH and bring to a boil. Then simmer for 1-2 minutes.
- Crush Doritos on a plate (I normally plate this individually but you could serve family style on a platter as well), top with meat mixture, cheese, lettuce and tomato. Garnish as desired.
- Enjoy!
Nutrition Facts : Calories 1193.2, Fat 85.8, SaturatedFat 29.8, Cholesterol 158.9, Sodium 1509.1, Carbohydrate 64.1, Fiber 5.4, Sugar 10.6, Protein 41.8
SWEET -N- SPICY TACO SALAD RECIPE
This taco salad is so delicious with the perfect taste of Sweet -n- Spicy!
Provided by Contributor
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Cook the ground beef and onions on the stove top.
- When it is finished cooking, take off the stove top and mix in your tomatoes and Catalina Dressing.
- Just before serving, add salsa (I like mine spicy), mixing well to combine with other ingredients.
- Serve over tortilla chips and lettuce. Top with sour cream and cheese if desired.
Nutrition Facts : Calories 428 kcal, Carbohydrate 43 g, Protein 21 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 47 mg, Sodium 1021 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
TASTY TACO SALAD
Tortilla shells are baked, not fried, then filled with spicy Mexican Veggie Ground Round in this twist on taco salad.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in large skillet. Saute onion and half of green pepper just until soft.
- Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm.
- Wrap tortillas in foil and heat in preheated oven for about 10 minutes.
- Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes.
- Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell.
- Top with remaining chopped green pepper, grape tomatoes, carrots and olives.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 37.6 g, Fat 12.9 g, Fiber 9.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 832.4 mg, Sugar 7.1 g
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