TACO SALAD
Steps:
- In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes. Add citrus juice, zest, and taco seasoning mix, stir until well combined. Taste and adjust seasonings. Set aside to cool.
- Arrange lettuce on large platter with remaining ingredients. Top with chicken, garnish with baked chips and jalapenos.
SPICY DORITO® TACO SALAD
A delicious refreshing taco salad with a tangy twist.
Provided by Lora R
Categories Salad Taco Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 17
Steps:
- Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
- Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
- Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.
Nutrition Facts : Calories 560.7 calories, Carbohydrate 34.4 g, Cholesterol 54.1 mg, Fat 39.8 g, Fiber 4.2 g, Protein 18 g, SaturatedFat 11.6 g, Sodium 844.3 mg, Sugar 15.9 g
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
LAYERED TACO SALAD
Active time: 45 min Start to finish: 45 min
Categories Salad Bean Beef Cheese Leafy Green Sauté Kid-Friendly Quick & Easy Salad Dressing Ground Beef Summer Gourmet Small Plates
Yield Makes 6 servings
Number Of Ingredients 28
Steps:
- Make dressing:
- Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
- Cook beef:
- Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
- Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
- Assemble salad:
- Peel and pit avocado, then cut into 1/2-inch pieces.
- Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.
DORITO TACO SALAD
Another recipe my mom used to make. Its different, but SO good! Definitely not like a traditional taco salad. Its a nice alternative though!
Provided by dr_kaley
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Fry ground beef and add taco seasoning.
- Mix ground beef and ALL ingredients, except Doritos (unless you don't mind soggy), in a large bowl.
- Refrigerate.
- Mix in Doritos and enjoy!
- Note: I enjoy this nice and cold from the fridge, but you may prefer it warm or room temperature.
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.
AL PASTOR TACO SALAD WITH SPICY SALSA VERDE RANCH
This is the combination of classic taco salad "in the delicious, deep-fried tortilla bowl" and my favorite taco filling. Al pastor is smoky pork with pineapple, and it brings so much flavor to this salad. It gets covered in ranch because we're in the Midwest and that's how we stay warm in winter. Traditionally, al pastor is cooked on a spit, but this is an at-home version that mimics the flavors and crispy, juicy texture.
Provided by Molly Yeh
Categories main-dish
Time 5h10m
Yield 4 servings
Number Of Ingredients 45
Steps:
- For the tortilla bowls: Heat the oil in a large, heavy, deep pot to 350 degrees F.
- Gently press a tortilla into the center of 7-inch spider to form a bowl. Using a 5-inch spider, gently press down into the tortilla to hold its shape. Carefully submerge the spiders into the hot oil and fry the tortilla until puffed, crispy and golden brown, about 5 minutes. Remove and gently place upside down on a cooling rack set over a baking sheet to drain of excess oil. Season with salt. Repeat with the remaining 3 tortillas.
- To make the spicy salsa verde ranch: Mix together the ranch dressing and salsa verde in a bowl. Cover and refrigerate until ready to use.
- To assemble the salad: In a large mixing bowl, add the shredded lettuce, cilantro and about 1/3 cup of the salad dressing, adding more if desired. Divide the salad among the 4 tortilla bowls. Top each with 1/2 cup Al Pastor, radishes, Pickled Red Onions and 2 tablespoons queso fresco. Drizzle some dressing on top. Serve immediately.
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the tomatillos, onion, poblano, garlic and jalapeño. Cook, flipping the veggies as needed to evenly char and soften, about 30 minutes. Remove from the heat and allow to cool to room temperature. Carefully remove the stem from the poblano chile, so as to not let the juices spill out (we want that yummy pepper juice!) and add to the carafe of a high-speed blender. Squeeze the garlic from the skins into the blender. Add the remaining roasted veggies and any juices from the bottom of the pan. Add the cilantro, lime juice, green onion and salt. Blend on high speed until pureed and smooth.
- In a large bowl, add the achiote paste, red wine vinegar, brown sugar, smoked paprika, cumin, salt, cloves, black pepper and 2 tablespoons olive oil. Use a wooden spoon or spatula to fully combine into a paste. Add the pork and rub the paste all over to completely coat. Set aside.
- In the bowl of a pressure cooker, mix together the crushed pineapple, chicken broth, garlic, bay leaves, chile, onion, oregano and sage. Add the achiote-rubbed pork. Pressure cook on low for 4 hours or high for 1 hour until the pork is fork-tender. Carefully release the steam away from your face. Remove the pork to a plate or baking sheet and shred using 2 forks.
- Heat the remaining 2 tablespoons olive oil in a large cast-iron pan over medium-high heat. Add the pork and spoon some of the braising liquid over to moisten, as needed. Season with salt. Cook, stirring occasionally, until crispy, 4 to 6 minutes. Set aside.
- Place the onions in a food storage container and set aside while you prepare the pickling liquid.
- In a small saucepan over medium-high heat, add the vinegar, granulated sugar, salt, cumin seeds, bay leaf and 1 cup water. Bring to a boil and cook until the sugar and salt are dissolved, 6 to 8 minutes. Remove from the heat and cool completely. Pour the cooled pickling liquid over the onions and allow to pickle for at least 30 minutes. At this point, you can either strain the onions to prevent from further pickling and use immediately, or put the lid on top and store in the refrigerator to further pickle until ready to use.
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
Time 35m
Yield 26 servings (1-1/3 cups each).
Number Of Ingredients 13
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.
TACO SALAD - JEAN DALPONTE
Make and share this Taco Salad - Jean Dalponte recipe from Food.com.
Provided by Lastar Wellness
Categories Meat
Time 45m
Yield 1 batch, 10-20 serving(s)
Number Of Ingredients 7
Steps:
- Cook and drain 1 lb hamburger; wash and drain red kidney beans. Refrigerate both for at least 1 hour.
- Chop lettuce, tomatoes and onion; mix together in a large bowl.
- Add chilled hamburger, beans, cheddar cheese, crushed taco chips.
- Before serving add bottle of dressing.
Nutrition Facts : Calories 146, Fat 5.4, SaturatedFat 2, Cholesterol 30.4, Sodium 41, Carbohydrate 10.7, Fiber 3.6, Sugar 0.4, Protein 13.6
More about "tacosaladjeandalponte recipes"
ADAI RECIPE | HEALTHY ADAI DOSA | DASSANA’S VEG RECIPES
From vegrecipesofindia.com
INA GARTEN'S BEST SALAD RECIPES - PUREWOW
From purewow.com
INDIAN LENTIL (DAAL) RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST INA GARTEN SALADS RECIPES | YUMMLY
From yummly.com
TACO SALAD - WIKIPEDIA
From en.wikipedia.org
EASY TACO SALAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (15)Total Time 30 minsCategory EasyCalories 264 per serving
HOW TO MAKE ANTIPASTI CHOPPED SALAD - THE PIONEER WOMAN
From thepioneerwoman.com
WHAT TO SERVE WITH TACO SALAD – THE 50 BEST DISHES!
From dancingthroughtherain.com
ENSALADANG TALONG (FILIPINO ROASTED EGGPLANT SALAD)
From thefoodietakesflight.com
DAL TADKA (RESTAURANT STYLE RECIPE) – STOVETOP & INSTANT POT
From vegrecipesofindia.com
APERITIVO IN ITALY: WHAT IT IS & HOW TO ENJOY ONE
From walksofitaly.com
WHAT ARE SOME GREAT SIDE DISHES THAT GO WELL WITH A TACO SALAD
From quora.com
DORITOS TACO SALAD | 12 TOMATOES
From 12tomatoes.com
QUICK AND EASY TACO SALAD PLATTER - 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
FAMILYFARMED
From goodfoodcatalyst.org
WHAT TO SERVE WITH TACO SALAD: 10 FESTIVE SIDE DISHES
From insanelygoodrecipes.com
HEALTHY TACO SALAD IN A JAR RECIPE | A ZESTY BITE
From azestybite.com
TOSTADA SALADS | OUR FOOD | EL POLLO LOCO
From elpolloloco.com
ENSALADANG TALBOS NG KAMOTE (SWEET POTATO LEAVES SALAD)
From 80breakfasts.com
TACOTIME MENU – TACO SALAD
From tacotime.com
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
SERIOUSLY THE BEST TACO SALAD RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
ANTIPASTO SALAD WITH GREEN OLIVE TAPENADE RECIPE - FOOD & WINE
From foodandwine.com
MAKE-AHEAD LOADED VEGGIE TACO SALAD RECIPE - KITCHN
From thekitchn.com
THE BEST DAL EVER RECIPE - TODAY
From today.com
TACO POTATO SALAD | MRFOOD.COM
From mrfood.com
HEALTHY TACO SALAD {SUPER FLAVORFUL} - EATING BIRD FOOD
From eatingbirdfood.com
THE 10 BEST RESTAURANTS IN PONTA DELGADA UPDATED JUNE …
From tripadvisor.ca
EASY TACO SALAD CUPS - JUST A TASTE
From justataste.com
TACO SALAD | PAULA DEEN
From pauladeen.com
THE 12 BEST FAST FOOD SALADS, RANKED - UPROXX
From uproxx.com
HOW TO MAKE TACO SALAD WITH GROUND BEEF - THE PIONEER WOMAN
From thepioneerwoman.com
THE 10 BEST RESTAURANTS IN PONTA DELGADA - TRIPADVISOR
From tripadvisor.com
HOW TO MAKE THE BEST POTATO SALAD RECIPE | FOODIECRUSH.COM
From foodiecrush.com
5 OF THE BEST LOCAL FOODS OF GRENADA - PETITE ANSE HOTEL
From petiteanse.com
VEGETARIAN TACO SALAD RECIPE | EATINGWELL
From eatingwell.com
141 BEST FOOD SLOGANS & TAGLINE IDEAS TO MARKET YOURSELF
From brandingheights.com
TRADITIONAL DOMINICAN FOOD: 15 BEST DISHES TO TRY IN …
From atastefortravel.ca
LOW SODIUM TACO SALAD - RECIPE DIARIES
From recipe-diaries.com
12 TRADITIONAL SENEGALESE FOODS EVERYONE SHOULD TRY
From medmunch.com
You'll also love