Taco Salad With A Twist Recipes

TACO SALAD WITH A TWIST

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly., In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately.

TACO SALAD WITH A TWIST

Steps:

• Combine dressing ingredients in blender and process until smooth. Set aside. Combine salad ingredients (black beans through cheese) in a large bowl. Compose individual salads on 6 plates as follows: tortilla chips, lettuce, then salad mixture. Drizzle the top with dressing, and pass the salsa on the side.

TACO TWISTS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin. , Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist; pinch to seal. , Bake at 350° until golden brown, 25-30 minutes. Serve with toppings as desired. , Freeze option: Freeze baked, cooled taco twists for up to 3 months. Bake frozen twists on an ungreased baking sheet at 350° until heated through, 20-25 minutes.

TACOS WITH A TWIST

Steps:

• In a skillet, brown the sausage until it is no longer pink; drain.
• Add refried beans and salsa; mix well; heat over low heat until hot.
• Fill taco shells with sausage mixture.
• Top with cheese and green onions.
• ***CHEF’S NOTE: If you want really excellent tacos, use Diana Neal’s Refried Beans (Recipezaar recipe ID# 10614) instead of canned.

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 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.

POTACO SALAD (POTATO TACO SALAD)

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.

SPICY TACO SALAD

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in hot water, uncooked pasta and sauce mix (from Hamburger Helper box), chili powder, oregano, pepper sauce and garlic. Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer 5 minutes, stirring occasionally. Uncover and cook 5 minutes longer. Remove from heat; cool 5 minutes.
• Serve beef mixture on lettuce leaves. Sprinkle with tomato; top with dollop of sour cream.