No Meat Taco Salad Recipes

MEATLESS TACO SALAD

This colorful entree combines popular taco ingredients-minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. -Kimberly Dray, Pflugerville, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

Meatless Taco Salad image

Steps:

In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on 2 serving plates; top with guacamole mixture. Sprinkle with corn chips and cheese.

Nutrition Facts : Calories 486 calories, Fat 33g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 849mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.

Ingredients

1/3 cup guacamole
1/4 cup sour cream
1 tablespoon prepared Italian salad dressing
1 tablespoon chopped green onions
2 tablespoons chopped green pepper
1/4 teaspoon pepper
1/4 teaspoon chili powder
3 cups shredded lettuce
8 cherry tomatoes, halved
1/2 cup canned kidney beans, rinsed and drained
1/4 cup sliced ripe olives
1/2 cup crushed corn chips
1/2 cup shredded cheddar cheese

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

Easy Ground Beef Taco Salad image

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.

Ingredients

1 pound ground beef
1 envelope reduced-sodium taco seasoning
3/4 cup water
1 medium head iceberg lettuce, torn (about 8 cups)
2 cups shredded cheddar cheese
2 cups broken nacho-flavored tortilla chips
1/4 cup Catalina salad dressing

NO MEAT TACOS

Make and share this No Meat Tacos recipe from Food.com.

Provided by nccrreporter

Categories Black Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

No Meat Tacos image

Steps:

Mix together black beans, corn, and Rotel, and refried beans.
Heat in microwave until warm.
Fill taco shells and finish with spinach, cheese, and sour cream.

Nutrition Facts : Calories 560.1, Fat 20.4, SaturatedFat 10.5, Cholesterol 42.3, Sodium 877.4, Carbohydrate 75.2, Fiber 13.7, Sugar 3.6, Protein 23.2

Ingredients

15 ounces black beans
15 ounces corn
10 ounces rotel
15 ounces refried beans
1 cup cheddar cheese
2 cups spinach
1 cup sour cream
10 flour tortillas

VEGETARIAN TACO SALAD - LOW FAT

No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips.

Provided by Brooke the Cook in

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Vegetarian Taco Salad - Low Fat image

Steps:

Stir first seven ingredients (through sour cream) together in a large bowl until combined.
Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
Layer chips on serving plates and top with taco mixture.
Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.

Nutrition Facts : Calories 367.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 7.8, Sodium 712.1, Carbohydrate 61.9, Fiber 10.7, Sugar 7.8, Protein 12.8

Ingredients

16 ounces kidney beans, rinsed and drained
8 3/4 ounces corn, drained
4 ounces green chilies
2 -3 roma tomatoes, diced
3 green onions, sliced
1 tablespoon taco seasoning
1/3 cup light sour cream
4 -5 cups mixed greens, shredded
5 ounces baked corn tortilla chips or 5 ounces polenta corn chips, broken

B'S TACO DIP (MEATLESS)

I honestly believe that this dip is the reason I get invited to get-togethers. It is extremely versatile - you can add just about any veggies you want. I've added olives (not my fave, just cuz I don't like them), jalapenos, and cilantro (delicious if you like it!) and avocado all to rave reviews. By the time you've made it once, you will easily be able to take liberties to adjust it to your taste. Enjoy! Comment with any feedback or tweeking you may have done! Served with tortilla chips. My rule of thumb is one bag of chips per pan.

Provided by Blovesh

Categories Onions

Time 20m

Yield 1 Pan, 4-6 serving(s)

Number Of Ingredients 8

B's Taco Dip (Meatless) image

Steps:

In a medium bowl, microwave cream cheese just to soften.
Add sour cream and taco seasoning mix to softened cream cheese. Blend the mixture well and try to get out all the lumps. Using an electric mixer makes it a much easier task, but I usually just stir it manually.
Spread mixture into the bottom of an inch-deep baking sheet.
Pour taco sauce over the top, spreading it lightly with the bottom of a spoon to cover entire mixture.
Top with remaining ingredients. The order I use is: lettuce, tomato, onion, then cheese. Of course, you can do what you want but it looks really nice when the cheese is on the very top.

Ingredients

8 ounces cream cheese (the standard "brick")
8 ounces sour cream
1 (1 1/4 ounce) packet taco seasoning mix
4 ounces taco sauce (I like La Victoria Red, Medium)
2 cups chopped or shredded lettuce
1/2 cup chopped tomato
1/2 cup chopped green onion
2 cups shredded taco cheese or 2 cups cheddar cheese