Three Step Taco Salad Recipes

Steps:

• In a nonstick skillet, cook beef over medium heat until no longer pink; drain.
• Add water and taco seasoning; bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
• In a large bowl, layer tortilla chipes, 7 cups lettuce, beans, half of tomatoes, olives, half of cheese and meat mixture.
• Top with remaining tomatoes, cheese, and lettuce.
• In a small bowl, combine sour cream and salsa. Serve with salad.

Steps:

• Cook the beef in large skillet over medium-high heat until browned, stirring to crumble.
• Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.
• Combine sour cream and salsa in a small bowl.
• Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl.
• Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with remaining ½ cup of cheese. Serve immediately.

Steps:

• Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
• Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
• Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.