SPICY TACO SALAD
Toss everything you love about tacos--from the shells to the cheese--into a hearty salad.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
- Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
- Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CRUNCHY POTLUCK TACO SALAD
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
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
ZESTY SALAD
A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.
Provided by farah
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
- Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
- Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.
Nutrition Facts : Calories 120.5 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 604.1 mg, Sugar 6.5 g
ZESTY MEXICAN SALAD
Tasty and Colorful pasta salad. Always a winner ! Can easily adjust the spice to your taste. I like it to have a little zip.
Provided by Suzie 5
Categories Mexican
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Rinse with cold water to cool. Drain well.
- Meanwhile, in large bowl, combine mayo, taco sauce, vinegar, chili powder, onoin salt and hot pepper sauce. Add cooled pasta and remaining ingredients. Blend well, Cover and refrigerate.
ZESTY TACOS
Jazz up everyday tacos in a snap! Black-eyed peas and a drizzle of Italian dressing are the surprise ingredients that perk up this recipe. -Susie Bonham, Fairview, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened., Meanwhile, prepare taco shells according to package directions. Stir peas into skillet; heat through. Spoon 1/4 cup beef mixture into each taco shell. Top with tomatoes, lettuce and cheese. Drizzle with salad dressing.
Nutrition Facts : Calories 302 calories, Fat 17g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 933mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
ZESTY CHICKEN TACO RICE SALAD
Make and share this Zesty Chicken Taco Rice Salad recipe from Food.com.
Provided by Sky Valley Cook
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken in hot oil in large skillet until lightly browned.
- Stir in broth, tomato sauce, seasoning mix, and bring to a boil.
- Reduce heat, cover, and simmer 5 minutes.
- Stir in corn and pepper, and bring to a boil.
- Stir in rice.
- Cover and remove from heat.
- Let stand for 5 minutes. Fluff with fork.
- Serve with cheese and tortilla chips.
Nutrition Facts : Calories 524.3, Fat 15.5, SaturatedFat 4.8, Cholesterol 81.6, Sodium 1067.5, Carbohydrate 57.6, Fiber 4.5, Sugar 6.8, Protein 40.5
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