Festive Layered Taco Salad Recipes

CONTEST-WINNING FESTIVE TOSSED SALAD

With its unique medley of fruits and festive look, this tossed salad is a holiday tradition at our house. Our three grown daughters have come to expect it. One forkful reminds us of all the things we can be thankful for. -Jauneen Hosking, Waterford, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 13

Contest-Winning Festive Tossed Salad image

Steps:

For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.

Nutrition Facts : Calories 288 calories, Fat 21g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 195mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

Ingredients

1/3 cup red wine vinegar
2 tablespoons lemon juice
1/2 cup sugar
2 tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup canola oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine
1 medium pear, chopped
1 medium apple, chopped
1 cup shredded Swiss cheese
1/2 to 1 cup chopped cashews
1/4 cup dried cranberries

LAYERED TACO SALAD

I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. -Betty Nickels, Tampa, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Layered Taco Salad image

Steps:

In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice., Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.

Nutrition Facts : Calories 442 calories, Fat 14g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 925mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 7g fiber), Protein 31g protein.

Ingredients

1 pound lean ground beef (90% lean)
2 tablespoons reduced-sodium taco seasoning
1 cup salsa
1 tablespoon lime juice
6 ounces baked tortilla chips (about 70 chips)
12 cups chopped iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

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

FESTIVE LAYERED TACO SALAD!

Make and share this Festive Layered Taco Salad! recipe from Food.com.

Provided by ChipotleChick

Categories Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Festive Layered Taco Salad! image

Steps:

Mash avocadoes along with 1/3 cup salsa.
In a large clear glass bowl, layer half of the lettuce, chips, beans, green onions, peppers, and cheese.
Top the first half of the salad with half of the avocado-salsa mixture and remaining salsa.
Repeat layers.
Serve with your favorite salad dressing!

Nutrition Facts : Calories 226.7, Fat 18, SaturatedFat 5.5, Cholesterol 18.3, Sodium 221.4, Carbohydrate 12.4, Fiber 7.4, Sugar 2.8, Protein 7.9

Ingredients

2 large avocados, pitted and peeled
1/3 cup thick salsa
1 head green leaf lettuce or 1 head red leaf lettuce
3 cups tortilla chips
2 cans black beans, rinsed and drained
1 bunch chopped green onion
1 small red bell pepper, diced in 1/4 inch chunks
1 small green bell pepper, diced in 1/4 inch chunks
1/2 cup grated monterey jack pepper cheese
1/2 cup grated sharp cheddar cheese

FESTIVAL LAYERED TACO SALAD

Layered Taco Salad Recipe from Festival Foods, a grocery store here in Green Bay. This was featured on the local morning news show.

Provided by LilPinkieJ

Categories Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

Festival Layered Taco Salad image

Steps:

Prepare meat and taco seasoning according to package instructions. Chill.
In a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, Monterey Jack cheese and cooled taco meat mixture.
Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with Cheddar cheese.
Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.

Nutrition Facts : Calories 1530, Fat 107, SaturatedFat 50.4, Cholesterol 322.9, Sodium 2852.1, Carbohydrate 58.8, Fiber 11.1, Sugar 13.6, Protein 88.1

Ingredients

2 lbs lean ground beef
1 (1 ounce) package taco seasoning
6 cups romaine lettuce, chopped
1 cup whole kernel corn
1 (16 ounce) can kidney beans, drained
2 cups picante sauce
3 green onions, sliced
2 cups monterey jack cheese, shredded
2 cups sour cream
1 cup mayonnaise
1 teaspoon chili powder
2 teaspoons hot sauce
2 cups cheddar cheese, shredded
1 medium tomatoes, chopped
1 (4 ounce) can sliced black olives
tortilla chips

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