Taco Salad Bar Recipes

TACO SALAD I

Taco Salad I image

Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make.

Provided by Denise Williamson

Categories Salad Taco Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 tablespoons sour cream
½ cup prepared salsa

Steps:

In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Nutrition Facts : Calories 846.4 calories, Carbohydrate 59.6 g, Cholesterol 70.2 mg, Fat 56.5 g, Fiber 6.6 g, Protein 26.1 g, SaturatedFat 15.4 g, Sodium 1579.6 mg, Sugar 14.2 g

TACO SALAD BAR

Taco Salad Bar image

Casual, serve-yourself interactive dinner perfect for weeknights and weekends. Serve with frosty mugs of beer or limeade. Serve with your own salad dressing or Recipe #351413. Allow your guests to build their own taco salads. I like to put out large salad bowls and my layers would be lettuce, chips, meat, then cheese, tomatoes,jalapenos and cilantro then dressing. Yum!

Provided by Penny Stettinius

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 lbs ground sirloin
2 teaspoons canola oil
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/4 teaspoon cayenne
1/2 cup water
1 head iceberg lettuce, shredded
10 ounces tortilla chips
2 tomatoes, chopped
2 jalapenos, seeded and chopped
2 cups sharp cheddar cheese, grated
1 bunch cilantro, chopped
salt and pepper

Steps:

In a large skillet, over medium heat add the canola oil and saute the meat.
Mix the 8 dried spices together.
Add the 8 spice mixture along with salt and pepper, stir in the water and simmer until all is well incorporated.
Once your meat is browned remove from the heat and place in an attractive serving dish, or you can serve from the skillet.
In separate serving bowls, have lined up:.
chips, lettuce, tomatoes, jalapenos, cheese, cilantro, and the dressing of your choice or Recipe #351413.

Nutrition Facts : Calories 676.5, Fat 42.8, SaturatedFat 16.1, Cholesterol 115.5, Sodium 518.7, Carbohydrate 38.3, Fiber 5.2, Sugar 4, Protein 36.6

MAKE-YOUR-OWN-TACO-SALAD BAR

Make-Your-Own-Taco-Salad Bar image

Fill those little compartments on the Tupperware Serving Center with some or all of these ingredients. Diners make-their-own salad--and no one has to pick out the stuff they don't like! Great to take along on a picnic or tailgate party or potluck, too. See Recipe #217644 for directions in how to prepare the BEST-EVER (and easy) Taco Meat. Measurements given here are APPROXIMATE...make enough to comfortably fill the compartments on the Serving Center.

Provided by Debber

Categories Greens

Time 30m

Yield 1 salad, 8-12 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) bag lettuce, bite size
1 (16 ounce) bag tortilla chips (plain or flavored)
2 cups sour cream
3 -6 green onions, sliced (tops included)
1 1/2 cups guacamole, sauce
1 cup black olives, sliced
1 -2 cup tomatoes, deseeded, diced
2 cups cheddar cheese, shredded
2 cups salsa, sauce (or picante)
2 -3 cups taco meat, seasoned

Steps:

Dump lettuce in a large serving bowl (or the lid of Tupperware Serving Center).
Dump chips in another serving bowl (or the lid of the Serving Center if you didn't put the lettuce in it).
Mix sour cream and green onion slices; place in center compartment of serving center.
Place each of remaining ingredients (except chips) into one compartment of the serving center--being artistic in your arrangement so the colors look "nice."
BRIGHT IDEA #1: Heat up a can of refried beans, slather some on a burrito skin, and use to wrap around a hard-taco shell, then fill shell with fav ingredients--it won't crack!
BRIGHT IDEA #2: Mix everything up in a bowl, drizzle with Western Salad Dressing, and call it Western Taco Salad.

Nutrition Facts : Calories 566.9, Fat 36.8, SaturatedFat 15.2, Cholesterol 55, Sodium 999.4, Carbohydrate 48.1, Fiber 5.8, Sugar 4, Protein 15.5

POTLUCK TACO SALAD

Potluck Taco Salad image

I found this recipe in an old school cookbook, and I've taken it to many potlucks since then. The layers look so pretty in a glass bowl. -Sandy Fynaardt, New Sharon, Iowa

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (1 cup dressing).

Number Of Ingredients 10

Ingredients

1 pound ground beef
1 envelope taco seasoning, divided
1 medium head iceberg lettuce, torn
1 can (16 ounces) kidney beans, rinsed and drained
1 large red onion, chopped
4 medium tomatoes, seeded and finely chopped
2 cups shredded cheddar cheese
4 cups crushed tortilla chips (about 8 ounces)
1 bottle (8 ounces) Thousand Island salad dressing
2 tablespoons taco sauce

Steps:

In a large skillet, cook and crumble beef over medium heat until no longer pink, 6-8 minutes; drain. Stir in 3 tablespoons taco seasoning., In a large bowl, layer beef mixture, lettuce, beans, onion, tomatoes, cheese and crushed chips. In a small bowl, mix salad dressing, taco sauce and remaining taco seasoning; serve with salad.

Nutrition Facts : Calories 574 calories, Fat 34g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 1109mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 23g protein.

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