Taco Salad Tacos Recipes

TACO SALAD I

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.

EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF

Steps:

• Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
• Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
• Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

TACO SALAD TACOS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the chili powder, garlic powder, bouillon, cumin and salt; remove from the heat., In a large bowl, combine the romaine, tomato, orange pepper and green onions. Spoon beef mixture into taco shells; top with salad mixture. Drizzle with dressing. Serve with cheese and sour cream if desired.

TACO SALAD

Steps:

• Preheat oven to 350 degrees. Lightly brush tortillas with 4 tablespoons oil. Sprinkle with salt and pepper.
• Press one of the tortillas into the ovenproof bowl. Bake 13 minutes; an adult should transfer shell to a rack to cool. Repeat with remaining tortillas.
• Meanwhile, make beef filling: In a mixing bowl, combine beef with tomato paste, chili powder, cumin, and onion; season with salt and pepper. An adult should heat 2 tablespoons oil in a large skillet over medium heat, add beef mixture, and cook, breaking up meat with a spoon, 10 minutes. Transfer to a bowl; set aside.
• Make dressing: In a jar, shake together vinegar, 1/2 cup oil, lime juice, and salt and pepper.
• Using a box grater, shred cheese and carrots. An adult can prepare the other toppings, including corn: Heat 2 tablespoons oil in a medium skillet over medium high heat; add 10-ounce package frozen corn. Saute 3 minutes.
• Divide beef filling among shells; add toppings and dressing.

TASTY TACO SALAD

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.

TACO SALAD

Steps:

• In a large bowl, layer the first five ingredients in order listed. Just before serving, add chips and salad dressing; toss to coat.

EASY GROUND BEEF TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

SALAD TACOS

Steps:

• For the blue cheese dressing: Combine the sour cream, mayonnaise, blue cheese, buttermilk, hot sauce and lemon juice in a medium bowl. Mix together until well blended. Season with salt and pepper.
• For the salad: Cut off about 2 inches of the root end of each romaine heart and discard. Remove 8 outer leaves from each and place them spine-side down on a large serving platter. Chop up the remaining leaves into 1/2-inch-thick pieces and place in a large bowl. Add the tomatoes and blue cheese dressing and toss to coat.
• Evenly distribute the dressed salad among the whole romaine leaves. These can be held in the refrigerator for up to 1 hour before serving.

EASY TACO SALAD

Steps:

• In a skillet, brown ground beef; drain well. Stir in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well to mix. Serve immediately.

EASIER-THAN-MAKING-TACOS TACO SALAD

Steps:

• Brown hamburger (I use the microwave) and drain.
• Add taco mix and water, mix.
• Heat thoroughly, about 2 minutes in the microwave, stirring once.
• Layer ingredients on each plate.
• I use the following order: chips (crunched up), meat, cheese, lettuce, tomato, onion, black olives, taco sauce and sour cream.
• Use whatever taco toppings you enjoy.
• Mix and eat.

TACO SALAD

Steps:

• In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
• When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.

TACO SALAD

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.

THE BEST TACO SALAD EVER

Steps:

• Mix ranch dressing with mayo and milk in a jar and chill until salad is ready.
• Brown and drain meat.
• Add taco seasoning mix and follow instructions on package.
• Put seasoned meat in a glass bowl, cover and chill about 20 min, stirring once.
• Wash and cut lettuce.
• Drain beans and olives.
• Toss lettuce, tomatoes, onions, avacados, beans and olives in a large salad bowl.
• Put about 2 cups salad mix into serving bowls and add 1/4 cup seasoned meat,a few pinches of cheese and top with crushed Doritos and 2 tbls ranch dressing.