Taco Salad Dressing Recipes

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EASY CREAMY TACO SALAD DRESSING



Easy Creamy Taco Salad Dressing image

This dressing is full of bold flavor, the perfect taco salad topper. And you are not going to believe how easy it is to make!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Salads & Dressings

Time 10m

Number Of Ingredients 3

1 c. Thousand Island dressing
1 c. zesty French or Western dressing
1/4 c. mild taco sauce

Steps:

  • In a small to medium sized bowl, stir all ingredients together. Serve with taco salad. Store in covered container in refrigerator for a couple weeks.

Nutrition Facts : Calories 112 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 284 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

EMILY'S DRESSING FOR TACO SALAD



Emily's Dressing for Taco Salad image

I'm not a fan of dry taco salad but couldn't ever find a dressing I was a fan of. So I threw together a few things, and voila! A delicious dressing that is worthy of taco salad.

Provided by Emily Johnson

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 4

½ cup sour cream
¼ cup ranch-style salad dressing
½ cup picante sauce, or to taste
¼ teaspoon chili powder

Steps:

  • Mix sour cream, ranch dressing, picante sauce, and chili powder in a bowl until thoroughly combined.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 3.5 g, Cholesterol 16.7 mg, Fat 13.9 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 342 mg, Sugar 1.5 g

BEEF TACO SALAD WITH CHUNKY TOMATO DRESSING



Beef Taco Salad with Chunky Tomato Dressing image

There's nothing dainty about this salad. With mounds of chili-spiced beef and sharp cheddar cheese over a bed of crisp greens, all doused with a chunky tomato lime dressing and topped with a shards of corn chips, it has high-impact flavor and heartiness to satisfy even the biggest appetites.

Provided by Ellie Krieger

Categories     main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 14

3/4 pound lean ground beef (90 percent lean or higher)
2 cloves garlic, minced
1 (15.5-ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1/4 teaspoon cayenne pepper, plus more to taste
1/3 cup water
4 medium tomatoes, diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 hearts romaine lettuce, chopped
1/2 cup grated Cheddar
2 ounces baked corn tortilla chips (about 32 chips)

Steps:

  • To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
  • To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
  • Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.
  • Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)
  • Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg
  • Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
  • Good source of: Riboflavin, Vitamin K, Manganese

EASY TACO SALAD DRESSING



Easy Taco Salad Dressing image

I can't believe this recipe hasn't been posted here yet ! This is great on taco salads and as a spread for quesadillas.

Provided by PrimQuilter

Categories     Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 2

1 (16 ounce) bottle ranch salad dressing
1 (1 1/4 ounce) pkt. taco seasoning

Steps:

  • Remove the lid and plastic portion contol top of your dressing bottle.
  • Pour 1/2-3/4 cup of dressing into a pyrex bowl with spout and set aside.
  • Using a funnel, add the entire seasoning pkt. to your ranch bottle.
  • Put the lid on and shake to completely mix together.
  • Tap bottom of bottle on counter to free up extra space at the top.
  • Add what you can of the remaining dressing to the bottle. (it won't all fit).
  • Chill.

EASY TACO SALAD DRESSING



Easy Taco Salad Dressing image

Keep it simple with this Easy Taco Salad Dressing. This Easy Taco Salad Dressing requires just a few ingredients and takes only a few minutes to make.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 10 servings, 2 Tbsp. each

Number Of Ingredients 4

1 cup HEINZ Chili Sauce
3 Tbsp. milk
4-1/2 tsp. lime juice
1 cup KRAFT Real Mayo

Steps:

  • Blend ingredients in blender until well blended.

Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TACO SALAD



Taco Salad image

This recipe was handed down from my aunt and now I'm not invited to get togethers unless I bring this along.

Provided by busy mom

Categories     Meat

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 head iceberg lettuce
2 cups shredded cheddar cheese
2 lbs ground beef
1 package taco seasoning
2 tomatoes
1 onion
1 bag plain Doritos
1 (16 ounce) bottle Catalina dressing

Steps:

  • Brown ground beef and taco seasoning.
  • Drain and let cool.
  • Chop lettuce, tomatoes, and onions.
  • Put into a large container.
  • Add cheese and crushed Doritos.
  • Add cooled ground beef.
  • Pour Catalina dressing over all of it 5 to 10 minutes before serving.

TACO SALAD WITH LIME VINEGAR DRESSING



Taco Salad with Lime Vinegar Dressing image

This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!

Provided by JulieW

Categories     Salad     Taco Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 18

1 pound lean ground beef
¾ cup water
1 (1 ounce) packet taco seasoning mix
1 head romaine lettuce, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) basket grape tomatoes, chopped
1 avocado, pitted and sliced
½ cup chopped carrots, or to taste
½ cup chopped green bell pepper, or to taste
½ cup chopped celery, or to taste
¼ cup shredded Cheddar cheese, or to taste
¼ cup lime juice
3 tablespoons honey
2 tablespoons champagne vinegar
2 tablespoons chopped fresh cilantro, or to taste
2 tablespoons Dijon mustard
3 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
  • Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
  • Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 26.3 g, Fiber 13.5 g, Protein 30.5 g, SaturatedFat 8.8 g, Sodium 1119.5 mg, Sugar 17.3 g

TACO SALAD



Taco Salad image

Another comfort food from my childhood. This is a different taco salad than any other on this site. It uses an envalope of good season's italian in the dressing mix. Fabulous flavor!

Provided by KelBel

Categories     Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground beef, cooked and drained
1 cup cheddar cheese, shredded
2 tomatoes, chopped
1 head iceberg lettuce, shredded
1 onion, chopped
1 (16 ounce) can kidney beans, drained and rinsed
1/2 cup French dressing
1/2 cup sour cream
1 (2/3 ounce) package Good Seasons Italian dressing
1 (16 ounce) bag nacho cheese flavor Doritos

Steps:

  • Toss salad ingredients together.
  • Mix dressing ingredients together, toss with salad.
  • Crush doritos in bag, add just before serving.
  • If not eating all at once, serve doritos on top of individual salad portions.

Nutrition Facts : Calories 848.4, Fat 51.2, SaturatedFat 15.2, Cholesterol 81.9, Sodium 1051.5, Carbohydrate 67.2, Fiber 8.6, Sugar 11.2, Protein 30.9

TACO SALAD FOR A LARGE CROWD



Taco Salad for a Large Crowd image

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

Categories     Dinner     Lunch

Time 35m

Yield 26 servings (1-1/3 cups each).

Number Of Ingredients 13

1-1/2 pounds ground beef
2 envelopes taco seasoning, divided
1 medium head iceberg lettuce
1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chilies
1-1/2 cups Thousand Island salad dressing
1-1/3 cups salsa
1/3 cup sugar

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.

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