Incredible Taco Salad Recipes

Steps:

• Brown ground beef, drain grease, adding taco seasoning and following directions on package. Chill.
• When ground beef is cold, place in a large bowl and add all remaining ingredients.
• Mix well and serve.

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.

Steps:

• Brown and drain the ground beef. Set aside on a paper towel to continue draining and cooling.
• Dressing: Mix the can of undrained chili beans, the thousand island dressing and the taco seasoning in a bowl. Stir well and set it to the side. (Makes a mean dip for that open bag of tortilla chips you have sitting there! You are cooking dinner, you must be slightly hungry!)
• Obtain a LARGE bowl. In that bowl place the following: 1 head of torn lettuce, the shredded cheese, chopped tomatoes and olives.
• Put the hamburger on top of the salad mixings.
• Find a small child, or a small child at heart and place a slit in the chip bag to avoid a disastrous explosion. Have child smush chips to small pieces. I am sure that "smush" is a highly scientific culinary term! DO NOT MAKE CHIP POWDER, just small pieces. Dump the chips on top of the lettuce mixture.
• Pour the DRESSING on top of lettuce mixture.
• Mix well and enjoy. This is where you add the avocado if you are so inclined.
• Leftovers may be stored in airtight container in the fridge in order to create a congealed "taco salad mess" the next day. Not pretty but quite tasty.

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

Steps:

• Prepare the ground beef as directed by taco seasoning package and set aside.
• In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
• Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.