TACO SALAD WITH BAKED SHELLS
Instead of using deep-fried salad shells, this recipe calls for baking flour tortillas in the microwave. Doing so keeps all the flavor and reduces the fat.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, water and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. , Meanwhile, place each tortilla in a microwave-safe 7-in.-diameter shallow bowl, forming a shell. Spritz with butter spray. Microwave two at a time on high for 2 to 2-1/2 minutes or until crisp and lightly browned. Carefully remove from bowls to serving plates., In a microwave-safe bowl, combine refried beans and salsa. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon into tortilla shells. Top with the beef mixture and cheese. Serve with lettuce, olives, onions and sour cream.
Nutrition Facts :
HALF-BAKED TACO SALAD
I've always adored taco salad, but I wanted to find a way to retain the large portions that the meal typically offers, retain the sharp flavor of the cheeses and meat mixture, but reduce the complexity and calories involved in having a bread product. This is the result and I'm quite addicted to it. I made slight changes to 'Taco Seasoning I' for the spicing, but otherwise hit upon the idea of pre-baking the salad before applying meat, tomato, and salsa, and quite like how the romaine gets crispy along the edges.
Provided by jeturcotte
Categories Salad Taco Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Combine chili powder, cumin, black pepper, garlic powder, sea salt, paprika, onion powder, cayenne pepper, and oregano together in a bowl.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil or parchment paper.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix spice mixture into ground beef until evenly coated; add water. Simmer beef until liquid is evaporated, 10 to 15 minutes. Add kidney beans and simmer until beans are heated through, about 10 minutes.
- Cut each tomato in half down the middle. Slice 1 of each half into thin, round cross sections. Chop the remaining halves.
- Spread romaine lettuce onto the prepared baking sheet; top with green bell peppers and tomato slices. Sprinkle Parmesan cheese over tomato layer.
- Bake in the preheated oven until edges of romaine lettuce are crisp but not burned, 10 to 20 minutes.
- Top salad with taco meat mixture, Cheddar cheese, chopped tomato, and salsa. Transfer salad to a serving plate using a spatula.
Nutrition Facts : Calories 565.4 calories, Carbohydrate 41.7 g, Cholesterol 104.3 mg, Fat 28.3 g, Fiber 18.5 g, Protein 42.3 g, SaturatedFat 12.6 g, Sodium 1018.4 mg, Sugar 13.1 g
ALMOST-FAMOUS STEAK TACO SALAD
It's easy to pretend you're being healthy when you order a taco salad, but those crispy edible bowls - the best part! - can make the meal a serious calorie bomb. At the popular chain Moe's, the taco bowl alone has 390 calories and 26 grams of fat. But if you're addicted to Moe's Close Talker salad, don't despair: Chefs in Food Network Kitchens created this copycat with a slimmed-down shell that's baked instead of fried.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 taco salads
Number Of Ingredients 24
Steps:
- Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.
- Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
- Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.
- Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.
- Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.
TASTY TACO SALAD
Tortilla shells are baked, not fried, then filled with spicy Mexican Veggie Ground Round in this twist on taco salad.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in large skillet. Saute onion and half of green pepper just until soft.
- Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm.
- Wrap tortillas in foil and heat in preheated oven for about 10 minutes.
- Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes.
- Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell.
- Top with remaining chopped green pepper, grape tomatoes, carrots and olives.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 37.6 g, Fat 12.9 g, Fiber 9.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 832.4 mg, Sugar 7.1 g
COLD TACO SALAD
This is a recipe that I requested often as a child and now I serve it to my family.It has such a fresh taste and soooo good.
Provided by ngdarlen
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef,drain off fat and add taco seasoning.
- In a very large bowl add all the other ingredients except the meat and catalina,add the meat after it has cooled down some so it will not melt the cheese,about 5-10 minutes.Pour the Catalina over the entire salad,using about half of the bottle and adding more as desired,toss to coat the salad.Serve immediately.
- This recipe will serve a crowd and is not recommended to refrigerate any leftovers as will become soggy.
- ENJOY.
Nutrition Facts : Calories 694, Fat 55.1, SaturatedFat 14.8, Cholesterol 81.1, Sodium 1057.8, Carbohydrate 25.7, Fiber 3.9, Sugar 15.5, Protein 25.9
ONE-POT TACO SPAGHETTI
This one-pan taco spaghetti is full of flavor and great for a busy weeknight!
Provided by Karla Harmer
Categories Spaghetti
Time 45m
Yield 5
Number Of Ingredients 14
Steps:
- Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes.
- Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally.
- Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes.
- Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid.
- Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in.
- Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle.
- Turn off the heat and cover the pot until cheese starts to melt. Serve.
Nutrition Facts : Calories 856.8 calories, Carbohydrate 83.1 g, Cholesterol 115.3 mg, Fat 38.8 g, Fiber 4 g, Protein 39.8 g, SaturatedFat 16.6 g, Sodium 2381.7 mg
20 MINUTE TACO SALAD CASSEROLE RECIPE
Try this 20 minute taco salad casserole recipe when you are low on time. It has a lot of great flavor and will please the whole family.
Provided by Steph Loaiza
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- In a large skillet brown the ground beef with onion and green pepper over medium heat, stirring occasionally until meat is completely cooked.
- While the meat is browning, spread 1 cup crushed tortilla strips in the bottom of a greased 8 x 8 inch pan.
- Heat the refried beans in a small, microwaveable bowl (about 60 seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.
- Once the meat is browned, drain and return to stove. Add 1/2 cup of water and taco seasoning to the meat mixture, and stir until completely combined.
- Pour browned meat mixture over the top of the refried beans.
- Top with cheddar cheese, and then broil in the oven for 2-4 minutes (until the cheese is melted and starts to bubble).
- Top with lettuce, tomatoes, olives and sour cream.
- Serve warm.
Nutrition Facts : Calories 524 kcal, Carbohydrate 28 g, Protein 24 g, Fat 35 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 93 mg, Sodium 1266 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
POSITIVELY THE BEST TACO SALAD
I have experimented for a long time perfecting this recipe. I finally have the secret! I am requested to bring this to every pot luck, family dinner, etc. You won't be disappointed!
Provided by kimscatering
Categories South American
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef and drain. Add taco seasoning - follow package directions. Alow to cool slightly or put in refrigerator if you don't want to use the salad right away.
- TEAR lettuce into bite size pieces, but into bowl. Cut tomatoes in half, and spread out on top of lettuce. Put cheese on top of tomatoes. Cover and chill until ready to serve. Just before serving, add Doritos, meat (if refrigerated, use microwave to take chill off of meat), and salad dressing. Toss well!
- Don't skimp on the cheese or doritos, the more the better! I use the whole bag of Dorito's. Not snack size, or Extra large, just the regular size bag -- .
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