Make Your Own Taco Salad Recipes

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MAKE-YOUR-OWN TACO SALAD

Enjoy this Mexican taco salad made with ground beef, beans and avocados - your flavorful hearty dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h25m

Yield 12

Number Of Ingredients 12



Make-Your-Own Taco Salad image

Steps:

  • Cook beef and onion in 12-inch skillet over medium-high heat about 8 minutes, stirring frequently, until beef is brown; drain.
  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix beef mixture, taco seasoning mix, beans, tomato sauce and pepper in cooker.
  • Cover and cook on low heat setting 6 to 8 hours.
  • To serve, place lettuce and corn chips on individual plates. Top each with beef mixture, tomatoes, avocados, cheese and salsa. Beef mixture will hold on low heat setting up to 4 hours.

Nutrition Facts : Calories 505, Carbohydrate 42 g, Cholesterol 70 mg, Fat 2, Fiber 12 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1240 mg

2 pounds lean ground beef
1 large onion, chopped (1 cup)
2 envelopes (1 1/4 ounces each) taco seasoning mix
2 cans (15 1/2 ounces each) pinto beans, drained
2 cans (15 ounces each) tomato sauce
1/4 teaspoon pepper, if desired
12 cups shredded lettuce
4 cups corn chips
4 medium tomatoes, chopped (3 cups)
2 medium avocados, pitted, peeled and chopped
3 cups shredded American or Cheddar cheese (12 ounces)
1 1/2 cups salsa

TACO SALAD FOR A LARGE CROWD

I made this huge taco salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. -Lisa Homer, Avon, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 26 servings (1-1/3 cups each).

Number Of Ingredients 13



Taco Salad for a Large Crowd image

Steps:

  • In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain. , In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture., In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

Nutrition Facts : Calories 262 calories, Fat 15g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 696mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

1-1/2 pounds ground beef
2 envelopes taco seasoning, divided
1 medium head iceberg lettuce
1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chilies
1-1/2 cups Thousand Island salad dressing
1-1/3 cups salsa
1/3 cup sugar

TACO SALAD TACOS

I was making tacos one night and noticed I was out of spicy taco sauce. Using a combination of spices and fat-free Catalina salad dressing saved our family taco night. -Cheryl Plainte, Prudenville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15



Taco Salad Tacos image

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the chili powder, garlic powder, bouillon, cumin and salt; remove from the heat., In a large bowl, combine the romaine, tomato, orange pepper and green onions. Spoon beef mixture into taco shells; top with salad mixture. Drizzle with dressing. Serve with cheese and sour cream if desired.

Nutrition Facts : Calories 334 calories, Fat 11g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 722mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

1 pound extra-lean ground beef (95% lean)
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon reduced-sodium beef bouillon granules
1 teaspoon ground cumin
1/4 teaspoon salt
SALAD:
3 cups torn romaine
1 large tomato, seeded and chopped
1 medium sweet orange pepper, chopped
3 green onions, chopped
8 taco shells, warmed
1/2 cup fat-free Catalina salad dressing
Shredded reduced-fat Colby-Monterey Jack cheese and reduced-fat sour cream, optional

QUICK TACO SALAD

This is a simple make-your-own taco salad. Both my kids, ages six and two, LOVE this! I have made this both with two boneless chicken breasts and beef. Both are a great hit and so easy. I have also used this for Super Bowl party... they LOVED it!

Provided by Amy Tapscott Harvel

Categories     Salad     Taco Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 12



Quick Taco Salad image

Steps:

  • Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
  • Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

Nutrition Facts : Calories 637.5 calories, Carbohydrate 36.8 g, Cholesterol 100.8 mg, Fat 40.5 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 15.5 g, Sodium 1611.1 mg, Sugar 6.3 g

2 pounds ground beef chuck
2 envelopes taco seasoning mix
1 ½ cups water
1 onion, chopped
2 cups green leaf lettuce, shredded
1 cup cherry tomatoes, halved
2 cups shredded Cheddar/Monterey Jack cheese blend
½ cup chopped black olives
2 cups salsa
2 jalapeno peppers, seeded and chopped
1 cup sour cream
1 (10.5 ounce) bag corn chips (such as Fritos®)

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