Taco Salad Ole Recipes
OLE, OLE TACO SALAD
Make and share this Ole, Ole Taco Salad recipe from Food.com.
Provided by True Texas
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef, drain.
- Chop or shred lettuce and tomatoes.
- Without opening bag, squeeze the chips until they have crumbled into bite-size pieces.
- Mix taco sauce and sour cream. (or Catalina dressing can be used) and combine all ingredients.
- Stir well to mix.
- Serve at room temperature.
Nutrition Facts : Calories 1039.8, Fat 60.3, SaturatedFat 18.2, Cholesterol 91.9, Sodium 1333.9, Carbohydrate 93.1, Fiber 7.9, Sugar 12.3, Protein 31.7
POTACO SALAD (POTATO TACO SALAD)
Make and share this Potaco Salad (Potato Taco Salad) recipe from Food.com.
Provided by NELady
Categories Potato
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 20
Steps:
- Combine salad ingredients in a 6-quart container or bowl; chill.
- Brown lean ground beef with onion, garlic, and chipotle peppers until no longer pink; drain. Add Taco Seasoning Mix and water to ground beef mixture; stir well; cool.
- Make dressing while ground beef mixture cools. Whisk together dressing ingredients in small bowl until well combined.
- At serving time, combine salad and ground beef mixture. Toss with dressing until evenly coated.
- Sprinkle crushed tortilla chips, green onions, cheddar cheese and black olives over the top of the salad (or any other topping ingredients you think sound tasty) and serve.
TACO SALAD CASSEROLE
This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. -Rhonda McKee, Greensburg, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. , Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. , Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.
Nutrition Facts : Calories 527 calories, Fat 28g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 1529mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 5g fiber), Protein 33g protein.
TACO SALAD OLE'
I had never had or heard of Taco Salad in the 1970's when a friend prepared this for a girl's gathering. I instantly loved it and prepared it for my family. I have adjusted it to our taste and you can do the same for your's. You could also put all the ingredients on the side and let everyone put what they like in their salad. I hope you and your loved ones like this as much as we do. Enjoy!
Provided by Kathy Sterling @Kster2033
Categories Beef
Number Of Ingredients 9
Steps:
- In a medium skillet, brown ground beef. Stir in taco seasoning and water. Add Pinto Beans and simmer for 5 minutes.
- In a large mixing bowl add lettuce, tomatoes, cheese and beef. Stir to mix well.
- Stir in French Dressing to taste.
- Just before serving, add slightly crushed Doritos. Do not add too soon or the chips will get soggy.
- Garnish with cheese and chips. You can also add Avacado, salsa or other ingredients.
TACO SALAD II
This recipe is a favorite at all gatherings. It has been passed down in our family for three generations. There is one friend of the family who comes to our gatherings specifically for this dish. It is easy to make and oh so delicious.
Provided by Susan
Categories Salad Taco Salad Recipes
Time 13h55m
Yield 7
Number Of Ingredients 9
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.
Nutrition Facts : Calories 466.8 calories, Carbohydrate 23.4 g, Cholesterol 85.3 mg, Fat 30 g, Fiber 2.8 g, Protein 25.3 g, SaturatedFat 14.6 g, Sodium 858.5 mg, Sugar 6.1 g
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