Spicy Tex Mex Taco Salad Recipes

Steps:

• In large skillet, cook beef with the taco seasoning and water recommended on the package. Set aside.
• Divide lettuce among serving plates. Top with tortilla chips and meat. Layer each salad with cheese, green onions, tomatoes, sour cream and black olives.

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Steps:

• Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
• Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
• Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

Steps:

• Mix first 4 ingredients until blended.
• Layer beans, lettuce, onions, cheese and tomatoes in large bowl.
• Spread mayo mixture over salad. Refrigerate 2 hours.
• Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.

Steps:

• In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
• Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.

Steps:

• Mix first 3 ingredients until blended.
• Layer beans, lettuce, onions, cheese and tomatoes in large bowl. Spread dressing mixture over salad.
• Refrigerate 2 hours.
• Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.

Steps:

• In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.