WESTERN TACO SALAD
I've tried lots of taco salads, and this remains my favorite. The Western dressing lends a wonderful sweetness that compliments the taco meat perfectly. Feel free to add other ingredients to your salad according to your personal preference. I add sliced black olives, crushed corn chips, and a dollop of sour cream to the top. I like to prepared this in a taco salad bowl Recipe # 266766, which makes for a lovely presentation!
Provided by Munchkin Mama
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, brown ground beef with onions over medium-high heat. Stir in Taco Seasoning Mix and continue preparing according to Taco Seasoning Mix package directions.
- On serving plate, arrange lettuce, tomato, cheese, meat, and any additional ingredients, and top with chips. Lightly drizzle with Wish-Bone® Western® Original Dressing. You could also toss the salad with a light coating of the dressing. For our weeknight dinners I usually prepare and assemble the salad and serve the dressing on the side.
Nutrition Facts : Calories 511.2, Fat 35.5, SaturatedFat 16.9, Cholesterol 142.4, Sodium 341.6, Carbohydrate 8.1, Fiber 2.2, Sugar 3.9, Protein 38.9
DORITOS® TACO SALAD
I love this dish! It reminds me of potlucks and summertime. It's full of every texture--warm, cool, crisp, soft, crunchy. It has a touch of sweetness and tanginess from the dressing, and the lovely nacho cheese flavor from the chips, with the taco-seasoned meat. It all works together deliciously and is a quick and easy meal that's ready to go anytime.
Provided by Rebekah Rose Hills
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
- Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.
Nutrition Facts : Calories 509 calories, Carbohydrate 39.7 g, Cholesterol 64.8 mg, Fat 28.9 g, Fiber 7.3 g, Protein 24.6 g, SaturatedFat 8.6 g, Sodium 833.1 mg, Sugar 8.4 g
TACO SALAD II
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
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
SOUTHWESTERN TACO SALAD RECIPE BY TASTY
Here's what you need: avocado, cilantro, lime juice, low-fat greek yogurt, water, salt, garlic, cumin, olive oil, chicken breast, taco seasoning, romaine lettuce, cheddar jack, black beans, avocado, corn, cherry tomatoes, tortilla strips
Provided by Tasty
Categories Lunch
Yield 1 serving
Number Of Ingredients 18
Steps:
- To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
- Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
- Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
- Top off with the avocado salad dressing and cilantro then serve immediately.
- Enjoy!
SOUTHWESTERN SALAD RECIPE BY TASTY
Here's what you need: avocado, lime, garlic, salt, water, green bell pepper, corn, cherry tomato, quinoa, black beans, spinach
Provided by Merle O'Neal
Categories Lunch
Yield 1 serving
Number Of Ingredients 11
Steps:
- In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
- Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
- Store in the refrigerator until ready to eat, up to 5 days.
- Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
- Enjoy!
Nutrition Facts : Calories 501 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 21 grams, Protein 18 grams, Sugar 8 grams
MIDWESTERN TACO SALAD
This taco salad recipe is different from the ones that are on Recipezaar because it doesn't use Catalina dressing, you make the dressing for this salad. It also contains Doritos, kidney beans and colby or cheddar cheese. I haven't had a chance to try this recipe yet, so I am placing it here for safekeeping. Please Note: Time does not include cooling time for ground beef.
Provided by Crafty Lady 13
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Brown and drain ground beef. Add taco mix and water to ground beef; simmer until thick. Cool. In a large bowl, layer lettuce, tomatoes, onion, cheese, crushed Doritos and ground beef. Drain and rinse kidney beans; add to salad. Mix remaining ingredients and pour over salad just before serving.
SOUTHWESTERN TACO SALAD
I came across this recipe while spending a winter in Arizona. Now as soon as we return home each spring, our grandchildren are waiting for me to make these refreshing salads. To save time, bake the salad shells in the morning. Cool: store in an airtight container.-Betty Johnson, Olympia, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Prepare taco salad shells according to package directions; set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through., Spoon about 1/3 cup meat mixture into each salad shell. Top with the lettuce and remaining meat mixture; sprinkle with bacon. Serve with toppings of your choice.
Nutrition Facts : Calories 313 calories, Fat 15g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 732mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 7g fiber), Protein 17g protein.
SOUTHWESTERN TACO SALAD
Categories Salad Pepper Poultry turkey No-Cook Avocado Bell Pepper Hot Pepper Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk together olive oil, lime juice, cilantro, and chipotle chiles in large bowl. Season dressing to taste with salt and pepper. Add turkey, avocado, bell pepper, and onion to dressing. Toss to coat. Divide mixture among 4 tostada crowns or 8 taco shells and serve.
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