Buffalo Taco Salad Recipes
BUFFALO TACO SALAD
I came up with this salad after I had leftover meat from recipe #331037. I hope you enjoy this as much as we do. If you aren't sure of the heat level of the hot sauce in the dressing, start with a smaller amount.
Provided by Becky in Wisconsin
Categories Meat
Time 36m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
- Prepare pasta according to package directions; cool.
- In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
- In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
- Pour dressing mixture over pasta mixture. Stir well to combine.
- Refrigerate at least 2 hours to allow flavors to blend.
Nutrition Facts : Calories 448.5, Fat 10.8, SaturatedFat 6.1, Cholesterol 24.2, Sodium 622.4, Carbohydrate 69.5, Fiber 3.9, Sugar 3, Protein 18.9
CLASSIC TACO SALAD
Whether you're packing work lunches or serving up dinner for four, this crunchy and satisfying Southwestern salad will not disappoint.
Provided by Martha Stewart
Categories Ground Beef Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a large bowl, combine chopped romaine lettuce, avocado, plum tomatoes, tortilla chips, and salsa.
- Meanwhile, heat taco filling in a saucepan over low heat (or in the microwave). Divide lettuce mixture among four plates; serve with filling. Garnish with sour cream, shredded Monterey Jack cheese, and more salsa, if desired.
Nutrition Facts : Calories 424 g, Fat 17 g, Fiber 10 g, Protein 29 g
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