Cool Taco Salad Recipes

Steps:

• Brown ground beef and drain. Add taco seasoning - follow package directions. Alow to cool slightly or put in refrigerator if you don't want to use the salad right away.
• TEAR lettuce into bite size pieces, but into bowl. Cut tomatoes in half, and spread out on top of lettuce. Put cheese on top of tomatoes. Cover and chill until ready to serve. Just before serving, add Doritos, meat (if refrigerated, use microwave to take chill off of meat), and salad dressing. Toss well!
• Don't skimp on the cheese or doritos, the more the better! I use the whole bag of Dorito's. Not snack size, or Extra large, just the regular size bag -- .

Steps:

• Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
• Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

Steps:

• Brown ground beef with onion until cooked.
• Add taco seasoning per directions on packet, let meat mixture cool.
• Combine lettuce, tomato, and cheese in large mixing/salad bowl, refrigerate until ready to serve.
• Prior to serving, crush doritos and add to lettuce mixture.
• Add meat mixture, stir.
• Toss entire salad with ranch dressing until well blended, serve cold.

Steps:

• Preheat oven to 400°F.
• In a medium skillet, brown ground beef over medium heat until no longer pink. Drain off excess fat. Add water and 1 tsp taco seasoning to the beef and simmer for 3 minutes. Remove from heat and set aside to cool slightly.
• Cut each pita into 8 wedges and place on baking sheet. Bake for about 7 minutes or until lightly browned.
• While the beef is cooling, combine the remaining taco seasoning, cream cheese, sour cream and salsa in a small bowl. Mix well. Divide and spread this mixture evenly on 2 small plates.
• Spoon a portion of the beef over the sour cream mixture, and top each with half the lettuce, tomato and cheddar cheese.
• Place 8 baked pita wedges on each plate. Serve and enjoy!