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
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
QUICK & EASY DINNER: TACO SALAD (ANY WAY YOU WANT IT!)
Super fast, super easy, super delicious. Taco salads make for a great dinner, and they're perfect for mixed-diet households - make 'em just the way you want 'em. Vegan, vegetarian, full-on meat - whatever floats your boat.
Provided by Kare for Kitchen Treaty
Time 18m
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees Fahrenheit. Flip over a standard-size muffin tin and tuck two or three shells in between the muffin cups to form a "bowl." Bake for about 8 minutes, or until the shells are golden brown and fairly hard.
- Place shells on a plate and fill with whatever fillings and toppings you like.
QUICK TACO SALAD
Just got home from work? Tired? Try this quick, balanced meal that tastes great and leaves time for you to relax after a busy day. -Marie Noguerole, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chilies, hot pepper sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Serve over corn chips. Top with lettuce, cheese, sour cream and olives.
Nutrition Facts : Calories 628 calories, Fat 31g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 896mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 10g fiber), Protein 31g protein.
QUICK TACO SALAD
Skip the hassle of stuffing a shell with taco salad! Quick Taco Salad is a delectable mash-up of fresh lettuce, tomatoes, cheese and lean ground beef.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brown meat with onions in large nonstick skillet on medium-high heat; drain.
- Add seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
- Divide lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.
Nutrition Facts : Calories 480, Fat 28 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 920 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 6 g, Protein 32 g
TACO SALAD
Enjoy all the flavours of a taco night in this colourful Tex-Mex salad. Just like a taco, you can make it your own and add your favourite toppings
Provided by Barney Desmazery
Categories Dinner, Lunch
Time 50m
Number Of Ingredients 16
Steps:
- Mix the red onion with half the lime juice and a pinch of salt in a small bowl, then set aside.
- Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins - the mince will release some liquid, but once this has bubbled away, it will sizzle in its own fat. At this point, stir or toss with a wooden spoon so the mince browns and caramelises all over. If the pan becomes too dry, add a drizzle more oil. When the mince is well toasted, sprinkle over the taco seasoning and cook for 2 mins, then stir through the tomato purée and pour over the rest of the lime juice and let it sizzle for another minute. Stir through the black beans and turn up the heat to medium, continuing to cook until everything is hot. Taste for seasoning, then set aside.
- To make the dressing, mix the lime juice with the soured cream and chilli sauce, if using, season, then set aside.
- Scatter a handful of tortilla chips into a bowl, then add a layer of lettuce, then the mince and black beans. Top with the avocado slices, chopped tomato, pickled red onions, along with any juices, and the feta. Drizzle with the dressing, then finally scatter over the coriander. Tuck more tortilla chips around the sides of the bowl, then serve.
Nutrition Facts : Calories 733 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 37 grams protein, Sodium 2.4 milligram of sodium
EASY TACO SALAD
This salad goes over well at any social function. (Teenagers just love it!) I usually double the recipe because it disappears so fast.-Faye Shaw, Medicine Hat, Alberta
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a skillet, brown ground beef; drain well. Stir in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well to mix. Serve immediately.
Nutrition Facts :
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