TACO SALAD WITH A TWIST
My husband and son say this is the best taco salad they've ever had! I usually fix it on crazy days when there's no time to cook. -Vivian Schuler, Cheboygan, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 464 calories, Fat 31g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 507mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.
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
Why serve tacos only in ordinary flour or corn tortillas? For a mouthwatering change of pace, bake the taco beef in flaky, golden crescent rolls. My family enjoys these for a warm lunch or light dinner.-Carla Kreider, Quarryville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 214 calories, Fat 13g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 463mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
TACOS WITH A TWIST
Make and share this Tacos With a Twist recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 12 twisted tacos, 4 serving(s)
Number Of Ingredients 6
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.
- ***CHEFS NOTE: If you want really excellent tacos, use Diana Neals Refried Beans (Recipezaar recipe ID# 10614) instead of canned.
Nutrition Facts : Calories 647.4, Fat 34.1, SaturatedFat 10.6, Cholesterol 115.6, Sodium 956.8, Carbohydrate 46.6, Fiber 10, Sugar 2.5, Protein 39.2
TACO SALAD I
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
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
EASY TACO SALAD
This salad goes over well at any social function. (Teenagers just love it!) I usually double the recipe because it disappears so fast.-Faye Shaw, Medicine Hat, Alberta
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
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.
SPICY TACO SALAD
Spice up your taco salad with this special recipe that has a pasta twist.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310, Carbohydrate 26 g, Cholesterol 65 mg, Fiber 2 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 1 g
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