Tortilla Chip Taco Salad Recipes

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TORTILLA TACO SALAD



Tortilla Taco Salad image

Crispy tortilla bowls hold a delicious, fresh taco salad that's ready to eat in just 20 minutes!

Provided by Pillsbury Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 8

6 Old El Paso™ flour tortillas for burritos, 8 inch (from 11-oz package)
1 container (18 oz) refrigerated taco sauce with seasoned ground beef
1 can (15 oz) pinto beans, drained
2 tablespoons sweet-spicy French dressing
1 1/2 cups shredded lettuce
3/4 cup chopped tomato (1 medium)
3/4 cup shredded Mexican or taco-seasoned cheese blend (3 oz)
Old El Paso™ taco sauce, if desired

Steps:

  • Heat oven to 400°F. To make tortilla bowls, cut 6 (25x12-inch) sheets of foil. Slightly crush each sheet to make 4-inch ball; flatten balls slightly with palm of hand.
  • On ungreased large cookie sheet, place tortillas in single layer; cover completely with another sheet of foil. Heat in oven 1 minute or just until warm. Remove tortillas from cookie sheet; place foil balls on same sheet. Top each ball with 1 warm tortilla, shaping tortilla gently to fit around ball.
  • Bake 6 to 8 minutes or until tortillas are crisp and lightly browned. Remove tortilla bowls from foil balls; place on wire rack. Cool 2 minutes.
  • Meanwhile, in medium microwavable bowl, mix taco sauce with ground beef, pinto beans and dressing. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 4 to 6 minutes or until hot.
  • Place tortilla bowls on plates. Spoon about 1/2 cup hot beef mixture into each tortilla bowl. Top each with 1/4 cup lettuce, 2 tablespoons tomato and 2 tablespoons cheese. Serve with taco sauce.

Nutrition Facts : Calories 420, Carbohydrate 47 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 6 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 5 g, TransFat 1/2 g

TORTILLA CHIP TACO SALAD



Tortilla Chip Taco Salad image

This is my favorite taco salad recipe, and the reason it's so good is the combination of chunky salsa, mayonnaise, and sour cream for the dressing. I vary a lot of things (might add black beans or chilies or beef instead of turkey), but I stick with this dressing if possible because it's heavenly. In fact, if I don't have a dressing for a salad I'll whip up this combination. You can always leave the dressing separate from the salad in case people want to dress their own or you are taking the salad somewhere and don't want the salad to get soggy.

Provided by AmyZoe

Categories     Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup chunky salsa
1/4 cup mayonnaise
1/4 cup sour cream
8 cups torn romaine lettuce
1 pint grape tomatoes, cored and halved
2 cups cubed cooked turkey
1 cup shredded cheddar cheese
1 cup pitted black olives, halved
1 firm-ripe avocado (halved, pitted, peeled, and cut into cubes)
1 1/2 cups slightly crushed tortilla chips

Steps:

  • Combine salsa, mayonnaise, and sour cream in a small bowl.
  • Cover and refrigerate until ready to serve.
  • Toss together the lettuce, tomatoes, turkey, cheese, olives, and avocado in a large bowl.
  • Add salsa dressing and toss, being careful not to mash avocado cubes.
  • Top with crushed tortilla chips.

CHICKEN TACO SALAD



Chicken Taco Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Steps:

  • For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
  • For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
  • For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
  • On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

EASY GROUND BEEF TACO SALAD



Easy Ground Beef Taco Salad image

Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 envelope reduced-sodium taco seasoning
3/4 cup water
1 medium head iceberg lettuce, torn (about 8 cups)
2 cups shredded cheddar cheese
2 cups broken nacho-flavored tortilla chips
1/4 cup Catalina salad dressing

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.

Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

TACO SALAD CASSEROLE



Taco Salad Casserole image

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

1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup shredded cheddar cheese
Toppings: Chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

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 I



Taco Salad I image

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

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 tablespoons sour cream
½ cup prepared salsa

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

ITALIAN TACO SALAD



Italian Taco Salad image

This is a quick and easy salad with lots of taste. Great for a chip dip also.

Provided by JOHANNIB

Categories     Salad     Taco Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 6

1 pound ground beef
3 cups crushed tortilla chips
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 (10 ounce) package mixed salad greens
1 (8 ounce) bottle zesty Italian dressing

Steps:

  • In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.
  • In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.

Nutrition Facts : Calories 609.6 calories, Carbohydrate 13.6 g, Cholesterol 110.1 mg, Fat 46.8 g, Fiber 1.9 g, Protein 32.9 g, SaturatedFat 18.3 g, Sodium 1186 mg, Sugar 2.7 g

CRUNCHY POTLUCK TACO SALAD



Crunchy Potluck Taco Salad image

Ready in only 30 minutes, our taco salad is made with taco-seasoned ground beef, lettuce, tomatoes, olives, cheddar cheese and tortilla chips.

Provided by By Jessica Walker

Categories     Side Dish

Time 30m

Yield 10

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 package Old El Paso™ taco seasoning mix
1 head iceberg lettuce, broken into small pieces
2 medium tomatoes, chopped
1/2 cup sliced ripe olives
4 medium green onions, sliced (1/4 cup)
2 cups shredded Cheddar cheese (8 oz)
1/2 cup Italian dressing
1 bag nacho-flavored tortilla chips, coarsley crushed

Steps:

  • In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.
  • In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.
  • Just before serving, add dressing and chips; toss.

Nutrition Facts : ServingSize 1 Serving

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