Tex Mex Taco Salad Recipes

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:

• Combine first 3 ingredients in a bowl; set aside.
• Combine mayonnaise and next 4 ingredients; fold into egg mixture.
• Line taco shells with lettuce.
• Spoon egg salad evenly onto taco shells.
• Garnish, if desired, and serve with salsa.

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:

• For the dressing, combine salsa and sour cream. Measure 1/4 cup and set aside. Cover bowl and place in refrigerator.
• Heat oil in a large, heavy nonstick skillet over medium heat. Add onion and saute until soft, about 2 minutes. Add garlic and cook for 30-45 seconds or until fragrant.
• Stir in ground beef and cook, stirring with a wooden spoon to break up beef into small pieces. Cook until meat has lost all pink color, about 5 minutes.
• Stir in tomatoes, beans, chili powder, cumin, salt and pepper. Cook, stirring, until mixture begins to simmer, about 3 to 4 minutes.
• Remove from heat, fold in reserved 1/4 cup salsa dressing and cilantro.
• To the chilled lettuce, top with the cooked meat mixture and then the dressing. Garnish with chopped avocado and cheese. Add 2 lime wedges per plate.

Steps:

• In a large bowl, combine the tuna, olives, green onions and celery; toss together.
• In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
• Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.