Ole Ole Taco Salad Recipes

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OLE, OLE TACO SALAD

Make and share this Ole, Ole Taco Salad recipe from Food.com.

Provided by True Texas

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7



Ole, Ole Taco Salad image

Steps:

  • Brown ground beef, drain.
  • Chop or shred lettuce and tomatoes.
  • Without opening bag, squeeze the chips until they have crumbled into bite-size pieces.
  • Mix taco sauce and sour cream. (or Catalina dressing can be used) and combine all ingredients.
  • Stir well to mix.
  • Serve at room temperature.

Nutrition Facts : Calories 1039.8, Fat 60.3, SaturatedFat 18.2, Cholesterol 91.9, Sodium 1333.9, Carbohydrate 93.1, Fiber 7.9, Sugar 12.3, Protein 31.7

1 lb ground beef
1 head iceberg lettuce
3 tomatoes, chopped
1 3/4 lbs nacho cheese flavored tortilla chips or 1 3/4 lbs corn chips
1 cup cheddar cheese, shreaded
1 (8 ounce) jar taco sauce
8 ounces sour cream

TACO SALAD OLE'

I had never had or heard of Taco Salad in the 1970's when a friend prepared this for a girl's gathering. I instantly loved it and prepared it for my family. I have adjusted it to our taste and you can do the same for your's. You could also put all the ingredients on the side and let everyone put what they like in their...

Provided by Kathy Sterling

Categories     Tacos & Burritos

Time 50m

Number Of Ingredients 9



Taco Salad Ole' image

Steps:

  • 1. In a medium skillet, brown ground beef. Stir in taco seasoning and water. Add Pinto Beans and simmer for 5 minutes.
  • 2. In a large mixing bowl add lettuce, tomatoes, cheese and beef. Stir to mix well.
  • 3. Stir in French Dressing to taste.
  • 4. Just before serving, add slightly crushed Doritos. Do not add too soon or the chips will get soggy.
  • 5. Garnish with cheese and chips. You can also add Avacado, salsa or other ingredients.

1 1/2 lb lean ground beef
1 pkg taco seasoning
1/2 c water
2 medium fresh tomatoes, chopped
1 medium head of iceberg lettuce, chopped
1 can(s) pinto beans
1 c cheddar cheese, grated
3/4 c french dressing
4 c doritos, slightly crushed

ENCHILADA CASSER-OLE!

My husband loves this casserole, but it never lasts too long. Packed with black beans, cheese, tomatoes and plenty of Southwest flavor, it's an impressive entree that's as simple as it is simply delicious. -Marsha Wills, Homosassa, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13



Enchilada Casser-Ole! image

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11x7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers., Cover and bake at 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

Nutrition Facts : Calories 357 calories, Fat 12g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 864mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

TACO BOWLS WITH GUAC-A-SALSA SALAD

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15



Taco Bowls with Guac-a-Salsa Salad image

Steps:

  • Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan ¿ careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.
  • Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil ¿ 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.
  • Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
  • Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.

1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds ground beef
2 jalapeno peppers, seeded and finely chopped
2 medium onions, chopped
3 to 4 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon chili powder
Coarse salt and black pepper
1 cup water
2 firm Haas avocados
3 plum tomatoes, seeded and chopped
Handful cilantro leaves, chopped
Juice of 1 lemon
2 sacks, 10 ounces, 2 cups each shredded Monterey Jack or sharp Cheddar cheese

LINDA'S TACOS OLE

Make and share this Linda's Tacos Ole recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Meat

Time 30m

Yield 6-8 tacos

Number Of Ingredients 10



Linda's Tacos Ole image

Steps:

  • Fry beef, until cooked through. Drain any fat.
  • Add taco seasoning pkt., and Rotel tomatoes. Mix well.
  • Add the jalapeno peppers.
  • Let cook for a few mins., until some of the liquid from the tomatoes vaporates.
  • Add 1/2 the pkg. of cheese, and mix well. Let cook until cheese is completely melted.
  • Spoon into taco shells, and top with the rest of the cheese, lettuce, tomatoes, sour cream, and salsa.

Nutrition Facts : Calories 555.7, Fat 39, SaturatedFat 19, Cholesterol 114.2, Sodium 1718.6, Carbohydrate 27.6, Fiber 3.9, Sugar 7.7, Protein 25.4

1 lb 80% lean ground beef, at least 80% lean
1 (1 1/4 ounce) packet taco seasoning mix
1 (10 ounce) can Rotel tomatoes & chilies
2 jalapeno peppers, sliced, and chopped fine
1 (8 ounce) package Mexican blend cheese
1 (4 1/2 ounce) package taco shells
1/4 head lettuce, chopped fine
1 tomatoes, chopped
1 (8 ounce) container sour cream
1 (16 ounce) jar pace salsa, I like med. hot

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