TACO SALAD WITH LIME VINEGAR DRESSING
This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!
Provided by JulieW
Categories Salad Taco Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
- Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
- Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.
Nutrition Facts : Calories 553.5 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 26.3 g, Fiber 13.5 g, Protein 30.5 g, SaturatedFat 8.8 g, Sodium 1119.5 mg, Sugar 17.3 g
EMILY'S DRESSING FOR TACO SALAD
I'm not a fan of dry taco salad but couldn't ever find a dressing I was a fan of. So I threw together a few things, and voila! A delicious dressing that is worthy of taco salad.
Provided by Emily Johnson
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Mix sour cream, ranch dressing, picante sauce, and chili powder in a bowl until thoroughly combined.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 3.5 g, Cholesterol 16.7 mg, Fat 13.9 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 342 mg, Sugar 1.5 g
TACO SALAD I
Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make.
Provided by Denise Williamson
Categories Salad Taco Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
- Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.
Nutrition Facts : Calories 846.4 calories, Carbohydrate 59.6 g, Cholesterol 70.2 mg, Fat 56.5 g, Fiber 6.6 g, Protein 26.1 g, SaturatedFat 15.4 g, Sodium 1579.6 mg, Sugar 14.2 g
SUE'S TACO SALAD
This is a great dish for pot-lucks. It's easy, and can be made in advance. Add dressing just before serving.
Provided by SUE CASE
Categories Salad Taco Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
- Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.
Nutrition Facts : Calories 626.1 calories, Carbohydrate 33.2 g, Cholesterol 91.7 mg, Fat 41.5 g, Fiber 4.2 g, Protein 28.2 g, SaturatedFat 15.1 g, Sodium 1125 mg, Sugar 3.7 g
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- Ranch Dressing. I like to put ranch dressing on my taco salad because it adds a creamy texture and a tangy flavor. It’s also great for dipping your chips in!
- Blue Cheese Dressing. Blue cheese dressing is another great option for topping your taco salad! You can make this one by combining 1/2 cup crumbled blue cheese with 2 tablespoons fresh lemon juice, 2 tablespoons white vinegar, 2 teaspoons sugar (add more if you like), 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a small bowl or jar.
- Thousand Island Dressing. I like to put this on my taco salad by first adding a layer of lettuce, then a layer of tomato, then a layer of cheese and finally the dressing.
- Italian Dressing. I like to put this on my taco salad by mixing it with mayonnaise or sour cream before adding it to the salad. The reason for this is that if you just put Italian dressing onto your taco salad directly from the bottle or jar, you’ll end up with some parts of your salad being too dry and other parts being too wet (which can make eating difficult).
- French Dressing. French Dressing has more flavor than Italian dressing does and tends to be thinner than Thousand Island Dressing (but not as thin as Ranch).
- Honey Mustard Dressing. I like to put this on my taco salads because it’s not too sweet, but it still has a little bit of a bite to it. I like to use about 1/2 an ounce in a small bowl, then whisk together with 1 tablespoon of water and 1/2 teaspoon of mustard powder.
- Caesar Dressing. Caesar dressing is another classic dressing that pairs perfectly with tacos or salads. It has a strong flavor profile, so use it sparingly!
- Creamy Italian Dressing (Low-Fat Version) I love this dressing because it adds so much flavor without being overpowering or heavy. I like to add about 1/4 cup of this into my salad just before serving, so that it doesn’t get soggy from sitting in the fridge overnight—it’s also great for grabbing on your way out the door!
- Creamy Avocado Ranch Dressing (Low-Fat Version) This dressing is one of my favorites because it adds a lot of flavor without being too heavy or rich feeling.
- Balsamic Vinaigrette. I often like to add a little bit of balsamic vinaigrette to my taco salad, mostly because it gives it a nice tangy taste. I’ll usually put in about 1/4 cup of balsamic vinaigrette, and then mix it up with some olive oil, salt, pepper, and minced garlic (you can also use garlic powder if you don’t have fresh).
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