Crowd Pleasing Taco Salad Recipes

TACO SALAD FOR A CROWD

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 12

Taco Salad for a Crowd image

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and 2 tablespoons taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., In a very large serving bowl, combine the lettuce, chips, tomatoes, cheese, beans, onion and beef mixture. Combine the salad dressing, sugar, taco sauce and remaining taco seasoning; pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 479 calories, Fat 26g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 884mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 18g protein.

Ingredients

1 pound ground beef
1/3 cup water
1 envelope taco seasoning, divided
1 medium head iceberg lettuce, torn
1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
3 medium tomatoes, chopped
2 cups shredded cheddar cheese
1 can (16 ounces) kidney beans, rinsed and drained
1 large onion, chopped
1 bottle (8 ounces) Western salad dressing
1/4 cup sugar
1 tablespoon taco sauce

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

Categories Dinner Lunch

Time 35m

Yield 26 servings (1-1/3 cups each).

Number Of Ingredients 13

Taco Salad for a Large Crowd image

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.

Ingredients

1-1/2 pounds ground beef
2 envelopes taco seasoning, divided
1 medium head iceberg lettuce
1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chilies
1-1/2 cups Thousand Island salad dressing
1-1/3 cups salsa
1/3 cup sugar

KITTENCAL'S TACO SALAD FOR A CROWD

I have made this many times to serve at get togethers and I always receive rave reviews from everyone! if desired the amounts may reduced to half --- to save some time the beef may be cooked a day ahead, and refrigerated overnight as it must be cooled completely before adding the ingredients in with it, you may want to purchase two bags of nacho chips and use one to serve on the side --- when cooking the ground beef, I always try to leave it into larger size chunks, it looks better in the salad, really you may use any size bag of nachos that you like, the 12 cups size is only estimated, you can add any amount desired in with the ground beef/salad mixture, just make sure to add them just before serving as they tend to get soggy --- see my recipe#76616 -- I sometimes add in a can of drained and rinsed black beans :)

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 30m

Yield 20 serving(s)

Number Of Ingredients 11

Kittencal's Taco Salad for a Crowd image

Steps:

Brown ground beef with the chopped yellow onion (not red).
Add in only 1 package taco mix (and water according to the package direction); set aside to cool completely.
In a large bowl, mix together chopped lettuce, tomatoes, cheddar cheese (can use more than 2 cups if desired, and the cheese may be cubed small instead of shredded) avocados, red onion, olives, and the second package of taco seasoning mix.
Add to cooled beef mixture; toss to combine.
Just before serving toss with the salad dressing.
The last step (JUST BEFORE SERVING) is to mix in about three-quarters of the package of crushed Doritos, leaving the rest on the side for your guests who want extra (they will get soggy if you mix them in too early!).

Ingredients

2 lbs lean ground beef
2 (1 1/4 ounce) packages taco seasoning mix
2 cups grated cheddar cheese
1 red onion, chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped (I use Roma)
2 avocados, peeled and chopped
1 1/2 cups black olives, sliced
12 cups nacho chips, 1 large (I use Doritos)
1 (8 ounce) bottle Catalina dressing (my The Best French Salad Dressing will also work well)

CROWD- PLEASING TACO SALAD

Make and share this Crowd- Pleasing Taco Salad recipe from Food.com.

Provided by AshleyP

Categories Potluck

Time 35m

Yield 2 pounds, 10 serving(s)

Number Of Ingredients 13

Crowd- Pleasing Taco Salad image

Steps:

•In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 10 servings.

Nutrition Facts : Calories 374.9, Fat 24, SaturatedFat 6.9, Cholesterol 47.8, Sodium 779.4, Carbohydrate 27.7, Fiber 2.3, Sugar 5.5, Protein 13.7

Ingredients

1 lb ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup shredded Mexican blend cheese
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 (10 1/2 ounce) package corn chips

POTLUCK TACO SALAD

I found this recipe in an old school cookbook, and I've taken it to many potlucks since then. The layers look so pretty in a glass bowl. -Sandy Fynaardt, New Sharon, Iowa

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (1 cup dressing).

Number Of Ingredients 10

Potluck Taco Salad image

Steps:

In a large skillet, cook and crumble beef over medium heat until no longer pink, 6-8 minutes; drain. Stir in 3 tablespoons taco seasoning., In a large bowl, layer beef mixture, lettuce, beans, onion, tomatoes, cheese and crushed chips. In a small bowl, mix salad dressing, taco sauce and remaining taco seasoning; serve with salad.

Nutrition Facts : Calories 574 calories, Fat 34g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 1109mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 23g protein.

Ingredients

1 pound ground beef
1 envelope taco seasoning, divided
1 medium head iceberg lettuce, torn
1 can (16 ounces) kidney beans, rinsed and drained
1 large red onion, chopped
4 medium tomatoes, seeded and finely chopped
2 cups shredded cheddar cheese
4 cups crushed tortilla chips (about 8 ounces)
1 bottle (8 ounces) Thousand Island salad dressing
2 tablespoons taco sauce

TASTY LAYERED TACO SALAD

My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 16

Tasty Layered Taco Salad image

Steps:

In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

Nutrition Facts : Calories 289 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.

Ingredients

1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups shredded cheddar cheese
1 cup salsa
2 cups sour cream
Tortilla chips

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EASY TACO SALAD TO FEED A CROWD - GOOD CHEAP EATS

Web Sep 1, 2010 Instructions. In a large skillet, cook the ground beef until no longer pink. Season with the taco seasoning mix, stirring well. Drain off …
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Calories 439 per serving

In a large skillet, cook the ground beef until no longer pink. Season with the taco seasoning mix, stirring well. Drain off the fat.
In a large salad bowl, combine the lettuce, cheese, beans, broken chips, black olives, green onions, and cilantro. Toss gently to combine.
Divide the salad among four dinner plates. Divide the meat mixture among the plates. Top with the avocado and additional toppings and serve.

Crowd Pleasing Taco Salad Recipes

TACO SALAD FOR A CROWD

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

KITTENCAL'S TACO SALAD FOR A CROWD

CROWD- PLEASING TACO SALAD

Make and share this Crowd- Pleasing Taco Salad recipe from Food.com.

POTLUCK TACO SALAD

I found this recipe in an old school cookbook, and I've taken it to many potlucks since then. The layers look so pretty in a glass bowl. -Sandy Fynaardt, New Sharon, Iowa

TASTY LAYERED TACO SALAD

My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York

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