Terrific Taco Salad Recipes

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TERRIFIC TACO SALAD



Terrific Taco Salad image

'My hubby didn't even know it wasn't meat,' said one one reviewer of this taco salad made with BOCA Veggie Ground Crumbles.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 2 servings.

Number Of Ingredients 8

1 cup frozen BOCA Veggie Ground Crumbles
1/4 cup TACO BELL® Thick & Chunky Medium Salsa
3 cups torn lettuce
1/2 cup rinsed canned black beans
1/2 cup frozen corn, thawed
1/3 cup thin red pepper strips
1 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice

Steps:

  • Cook crumbles and salsa in skillet on medium heat 5 min. or until crumbles are cooked through (160ºF), stirring frequently.
  • Place lettuce on 2 plates; top with crumbles mixture and remaining ingredients.

Nutrition Facts : Calories 190, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 19 g

TERRIFIC TACO SALAD



Terrific Taco Salad image

I invented this recipe several years ago. It's quick to make, and uses ingredients I usually have on hand in my pantry or refrigerator.-Jeannie Daubar, Todd, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) hot chili beans, undrained
4 to 6 cups corn chips
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 large tomato, chopped
1 small green pepper, chopped
6 green onions with tops, chopped
1 small avocado, chopped, optional
1/2 cup sliced ripe olives, optional
1 cup sour cream
Salsa

Steps:

  • In a large skillet over medium heat, cook beef until no longer pink; drain. Season with salt and pepper; set aside. Heat beans in a small saucepan. , Divide meat mixture and beans into six portions. Assemble in layers on six plates the following: first layer—corn chips; second layer—beef mixture; third layer—cheese; fourth layer—chili beans; fifth layer—lettuce; and sixth layer—tomato, green pepper, onions, avocado and, if desired, olives. Top with a dollop of sour cream; pour salsa over all.

Nutrition Facts :

TERRIFIC TACO SALAD (DIABETIC, VEGETARIAN FRIENDLY)



Terrific Taco Salad (Diabetic, Vegetarian Friendly) image

Heres a tasty and healthy alternitive to the fatty hamburger taco salad. You may, of course, add tortilla chips if you like.

Provided by Annacia

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 cup vegetarian ground beef
1/3 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 cup medium salsa
3 cups torn lettuce
1/2 cup drained canned black beans, rinsed
1/2 cup frozen whole kernel corn, thawed
1/4 medium red pepper, cut into thin strips
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice

Steps:

  • Combine ground burger, cumin and salsa in microwaveable bowl; cover with paper towel.
  • Microwave on HIGH 1 to 2 min or until heated through, stirring after each 30 sec's
  • Place 1-1/2 cups of the lettuce on each of 2 salad plates; top evenly with the beans, corn, peppers and ground burger mixture.
  • Sprinkle with the cilantro and lime juice.

Nutrition Facts : Calories 153.2, Fat 1.1, SaturatedFat 0.2, Sodium 444, Carbohydrate 32.7, Fiber 7.8, Sugar 2.2, Protein 7.7

RICE TACO SALAD



Rice Taco Salad image

A terrific taco salad recipe from the USA Rice Council. It's a very good main dish salad that my whole family enjoyed. I hope you do too.

Provided by Happy Hippie

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
onion, finely chopped (small)
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper, ground
3 cups cooked rice
1/2 head lettuce, shredded
2 tomatoes, coursely chopped
1/2 cup cheddar cheese, shredded
avocado, peeled and chopped
1/4 cup sour cream

Steps:

  • Cook meat over medium high heat until browned in large skillet, stirring to crumble.
  • Add onion and garlic, cook until soft but now browned.
  • Drain fat.
  • Add salt, cumin, pepper and rice.
  • Remove from heat and cool.
  • Combine lettuce, tomatoes, cheese, avocado and reice mixtue in a large bowl.
  • add sour cream.
  • Toss lightly.
  • Serve immediately with picante sauce and corn chips if desired.

FABULOUS TACO SALAD



Fabulous Taco Salad image

"Everyone loves this recipe for Fabulous Taco Salad," writes Anna Yeatts of Pinehurst, North Carolina. "It's like eating decadent Mexican food while keeping the calories under control." Serve it with Anna's Fresh Salsa or your favorite premade variety from the grocery store!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound extra-lean ground turkey
1 medium onion, finely chopped
1 teaspoon olive oil
3 garlic cloves, minced
4 plum tomatoes, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh cilantro
6 cups torn romaine
1/2 cup shredded reduced-fat Mexican cheese blend
1/2 cup salsa

Steps:

  • In a large nonstick skillet over medium heat, cook turkey and onion in oil until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, salt and pepper; cook for 3-4 minutes or until tomatoes are tender. Remove from the heat; stir in cilantro., Divide romaine among four plates; top each with 3/4 cup turkey mixture, 2 tablespoons cheese and 2 tablespoons salsa.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 467mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

TOTALLY TERRIFIC TACOS



Totally Terrific Tacos image

Dinner ready in 30 minutes! Enjoy taco recipe made with beef and salsa - a perfect Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 10

Number Of Ingredients 6

1/2 head lettuce
1 tomato
1 bag (4 ounces) shredded Cheddar cheese (1 cup)
1 pound ground beef
1 cup salsa
10 taco shells

Steps:

  • Wash the lettuce in cool water. Pat dry with the paper towels. Cut lettuce into long pieces on the cutting board, using the knife. Put lettuce in one of the small serving bowls.
  • Wash the tomato in cool water. Pat dry with paper towels. Chop the tomato into small pieces on cutting board, using knife. Put tomato in another small serving bowl.
  • Put the cheese in the third small serving bowl.
  • Put the ground beef in the skillet. Stir with the long-handled spoon until beef is broken into small pieces. Cook over medium heat 8 to 10 minutes, stirring often, until beef is brown.
  • Take skillet off hot burner. Put the strainer over the small bowl. Spoon beef into strainer to drain the fat. Put beef back in skillet.
  • Add the salsa to beef. Heat to boiling, stirring all the time. Turn the heat down to medium-low. Cook 5 minutes, stirring a few times. Pour beef mixture into the large serving bowl.
  • Heat the taco shells as directed on package, if you like. Serve taco shells with the beef mixture, lettuce, tomato and cheese, letting each person make his or her own taco.

Nutrition Facts : Calories 205, Carbohydrate 11 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Taco, Sodium 210 mg

TACO SALAD II



Taco Salad II image

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

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce - rinsed, dried, and shredded
1 onion, chopped
1 green bell pepper, chopped
3 cups shredded Cheddar-Monterey Jack cheese blend
2 tomatoes, chopped
4 ounces crushed tortilla chips
¼ cup French dressing

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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