EASY GROUND BEEF TACO SALAD
Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
CRUNCHY POTLUCK TACO SALAD
Ready in only 30 minutes, our taco salad is made with taco-seasoned ground beef, lettuce, tomatoes, olives, cheddar cheese and tortilla chips.
Provided by By Jessica Walker
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.
- In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.
- Just before serving, add dressing and chips; toss.
Nutrition Facts : ServingSize 1 Serving
HOT OR COLD TACO SALAD
It's that time of year that we all like--Fall and the cooler weather...This recipe will help you celebrate the end of Summer and the beginning of Fall. This recipe is from my Kitchen Chatter Newspaper column 1974.Michigan.
Provided by Pat Duran
Categories Tacos & Burritos
Time 35m
Number Of Ingredients 14
Steps:
- 1. Cook and stir ground beef in a large skillet until no longer pink; drain off grease. Stir in pasta, taco mix, water, garlic,oregano, Worcestershire sauce and pepper;Bring to a boil,cover; stirring occasionally, about 15 minutes.
- 2. Uncover and cook 5 minutes longer; cool 5 minutes. Place remaining ingredients in a large bowl; toss ground beef mixture with cheese and lettuce. Serve immediately or , if desired, leave out lettuce and cheese.
- 3. Cover and refrigerate until chilled, at least 4 hours. Then serve on a bed of lettuce and sprinkle cheese over top and a dollop of sour cream on the side. I also like to serve with Mediterranean Pita Crackers on the side or corn chips on top.
COLD TACO SALAD
This is a recipe that I requested often as a child and now I serve it to my family.It has such a fresh taste and soooo good.
Provided by ngdarlen
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef,drain off fat and add taco seasoning.
- In a very large bowl add all the other ingredients except the meat and catalina,add the meat after it has cooled down some so it will not melt the cheese,about 5-10 minutes.Pour the Catalina over the entire salad,using about half of the bottle and adding more as desired,toss to coat the salad.Serve immediately.
- This recipe will serve a crowd and is not recommended to refrigerate any leftovers as will become soggy.
- ENJOY.
Nutrition Facts : Calories 694, Fat 55.1, SaturatedFat 14.8, Cholesterol 81.1, Sodium 1057.8, Carbohydrate 25.7, Fiber 3.9, Sugar 15.5, Protein 25.9
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