TACO SALAD CASSEROLE
This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. -Rhonda McKee, Greensburg, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. , Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. , Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.
Nutrition Facts : Calories 527 calories, Fat 28g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 1529mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 5g fiber), Protein 33g protein.
FANTASTIC TACO CASSEROLE!
I think this casserole tastes even better than a real taco, it is SO DELICIOUS! ...if you love tacos, then you will love this casserole! My recipe#76616 works great for this recipe. ALL ingredients can be adjusted to suit taste. It is best to prepare this casserole and bake right away as the broken tacos will get too soggy.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Cook beef, onion, bell pepper, chili flakes and garlic until beef is no longer pink; drain then season with seasoning salt and black pepper (or cayenne pepper).
- Stir in water, taco sauce, green chiles, half of the olives and taco seasoning mix (you can use 2 packages of seasoning mix if desired for this).
- Cook over low heat for about 6-8 minutes.
- Layer HALF of broken shells on bottom of greased 13x9 baking pan; cover with HALF of meat sauce, then sprinkle with 2 cups (or to taste) cheddar cheese.
- Repeat with remaining broken taco shells, meat sauce and then top with remaining cheese (to prevent the cheese from getting hard, you can sprinkle on the last 10 minutes before the end of baking time and return to oven until melted).
- Bake for 20 minutes or until bubbly, and cheese is melted.
- After baking, sprinkle with remaining olives, tomatoes and green onions.
- **NOTE** I sometimes drizzle bottled salsa sauce (mild or spicy) on top of the ground beef and then on top before baking.
Nutrition Facts : Calories 1148.7, Fat 80.4, SaturatedFat 37.2, Cholesterol 234.3, Sodium 3051.2, Carbohydrate 43.9, Fiber 8.9, Sugar 8.1, Protein 64.8
TACO CASSEROLE
Craving tacos, and you have all the ingredients except the shells? No problem! This hearty meal tastes just like tacos and is equally as easy...plus it puts to good use those broken tortilla chips at the bottom of the bag.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
- In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
- Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange whole tortilla chips around edge of casserole. Serve with lettuce and salsa.
Nutrition Facts : Calories 710, Carbohydrate 49 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 7 g, Protein 37 g, SaturatedFat 17 g, ServingSize 1 Serving (About 1 1/4 Cups), Sodium 1540 mg, Sugar 8 g, TransFat 1 1/2 g
EASY TACO CASSEROLE
Quick and easy taco entree for a last minute meal. Top with chopped tomato, onion, and lettuce if desired.
Provided by charmed71
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat.
- Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
- Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.
Nutrition Facts : Calories 481.5 calories, Carbohydrate 12.2 g, Cholesterol 89.5 mg, Fat 38 g, Fiber 2.3 g, Protein 24 g, SaturatedFat 13.6 g, Sodium 689.7 mg, Sugar 2.6 g
TACO BAKE CASSEROLE
This quick and easy taco bake will satisfy even the most picky eaters. You can modify it to add things you love. It's yummy and so easy to make! Top with tomatoes, lettuce, salsa or whatever you like on your Mexican food.
Provided by Cherie Burgett
Categories World Cuisine Recipes Latin American Mexican
Time 52m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
- Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
- Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 360 calories, Carbohydrate 20.6 g, Cholesterol 65 mg, Fat 21.3 g, Fiber 3.1 g, Protein 20.9 g, SaturatedFat 9.1 g, Sodium 790.6 mg, Sugar 2 g
TACO SALAD
This recipe was handed down from my aunt and now I'm not invited to get togethers unless I bring this along.
Provided by busy mom
Categories Meat
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef and taco seasoning.
- Drain and let cool.
- Chop lettuce, tomatoes, and onions.
- Put into a large container.
- Add cheese and crushed Doritos.
- Add cooled ground beef.
- Pour Catalina dressing over all of it 5 to 10 minutes before serving.
TACO SALAD
This fresh-tasting salad is the perfect accompaniment to the zippy burritos. It's really quick to toss together.-Kathy Ybarra, Rock Springs, Wyoming
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, layer the first five ingredients in order listed. Just before serving, add chips and salad dressing; toss to coat.
Nutrition Facts : Calories 405 calories, Fat 24g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 663mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.
THE BEST TACO SALAD EVER
This is a recipe my mom made and we all love it! I have made a few updates to our classic family Taco Salad and tweaked it to my likings, feel free to tweak it to yours!
Provided by loopiegal
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix ranch dressing with mayo and milk in a jar and chill until salad is ready.
- Brown and drain meat.
- Add taco seasoning mix and follow instructions on package.
- Put seasoned meat in a glass bowl, cover and chill about 20 min, stirring once.
- Wash and cut lettuce.
- Drain beans and olives.
- Toss lettuce, tomatoes, onions, avacados, beans and olives in a large salad bowl.
- Put about 2 cups salad mix into serving bowls and add 1/4 cup seasoned meat,a few pinches of cheese and top with crushed Doritos and 2 tbls ranch dressing.
Nutrition Facts : Calories 629.8, Fat 45.8, SaturatedFat 11.1, Cholesterol 41.9, Sodium 878.1, Carbohydrate 45.8, Fiber 13.5, Sugar 7.7, Protein 16.2
PATRIOTIC TACO SALAD
One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! -Glenda Jarboe, Oroville, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Place chips in an ungreased 13x9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.
Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 747mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
TACO CASSEROLE WITH COTTAGE CHEESE
Make and share this Taco Casserole with Cottage Cheese recipe from Food.com.
Provided by RecipeNut
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coat a 2 1/2-quart casserole with nonstick cooking spray.
- In a large skillet, brown ground beef over medium-high heat.
- Remove from heat and drain if necessary.
- Stir in tomato sauce, onion, taco seasoning mix, and garlic powder; set aside.
- In a medium bowl, combine sour cream and cottage cheese; set aside.
- Place half of the tortilla chips in the casserole dish and top with half of the ground beef mixture, then half of the sour cream mixture.
- Sprinkle with half of the Monterey Jack cheese.
- Repeat layers.
- Bake, uncovered, 30 to 35 minutes, or until cheese melts and casserole is heated through.
Nutrition Facts : Calories 679.4, Fat 45.7, SaturatedFat 23.6, Cholesterol 164, Sodium 1686.5, Carbohydrate 22.4, Fiber 3.5, Sugar 8.8, Protein 45.6
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
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