Recipes for "taco salad"

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in chili beans, salad dressing, and seasoning mix. Fill the empty 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 crushed chips into a large bowl.

Add cheese, and tomatoes. Pour meat mixture into the bowl; mix well.

Fill a bowl with lettuce. Top with meat mixture, salsa, and sour cream. Serve warm and enjoy!

Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.

Place black beans into a saucepan and bring to a simmer over medium heat.

Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans; repeat with remaining beef mixture and beans to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over salads. Generously garnish with sour cream and tortilla chips.

In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.

In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.

Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.

Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.

Heat olive oil in a skillet over medium-high heat. Add garlic; cook until fragrant and slightly softened, about 2 minutes. Add tomatoes, vegetarian crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.

Divide lettuce between two bowls; divide tomato mixture between bowls on top lettuce. Surround tomato mixture with cottage cheese; sprinkle Cheddar cheese over top. Season with taco sauce.

Cook ground beef in a skillet over medium heat, breaking it up as it cooks, until browned and crumbly, about 10 minutes. Drain and discard excess grease; stir taco seasoning into beef. Cool beef mixture.

Combine beef mixture, Cheddar cheese, ranch dressing, Italian dressing, and onion in a large bowl. Chill until cold, at least 30 minutes.

Gently stir in lettuce and tortilla chips just before serving.

In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.

When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.

Preheat the oven to 425 degrees F (220 degrees C).

Grease a large skillet with cooking spray and place over medium-high heat. Cook ground beef in the hot skillet until browned, 5 to 7 minutes. Drain off grease. Add black beans, water, salsa, and taco seasoning; cook for about 2 minutes more.

Unwrap pizza and place on a baking sheet. Spread meat-bean mixture evenly over crust. Sprinkle with pepper Jack cheese.

Bake in the preheated oven for 10 to 12 minutes. Cool for 5 minutes.

While pizza is baking, stir together sour cream and hot sauce in a small bowl. Transfer to a small zip-top bag and place in the refrigerator.

Top pizza with lettuce, tomato, jalapeño, cilantro, and tortilla strips.

Snip off a corner of the zip-top bag and drizzle sour cream-hot sauce mixture over pizza.

Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.

Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

Heat oil in skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Break ground turkey into small chunks and add to skillet; cook and stir until beginning to brown, 2 to 3 minutes. Sprinkle taco seasoning over the turkey mixture; continue to cook and stir until turkey is completely browned through, 5 to 7 minutes more.

Pile lettuce into the bottom of a large salad bowl; top with the turkey mixture, corn, black beans, avocado, green onions, Cheddar cheese, and spicy ranch dressing.

Mix ranch-style beans and refried beans together in the bottom of a shallow casserole dish; season with taco seasoning mix and stir. Spread the bean mixture into an even layer.

Mix sour cream and onion soup mix together in a small bowl; spread over the bean mixture. Top the sour cream layer with salsa.

Refrigerate dish until the bean layer firms, about 30 minutes.

Layer lettuce atop the salsa. Sprinkle tortilla chips in a layer over the lettuce. Finish with a layer of Cheddar cheese.

1. Heat the olive oil in a large skillet over medium high heat. Add the turkey and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.

Heat the olive oil in a large skillet over medium high heat. Add the turkey and cook until browned, about 5 minutes.

Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring

until the water has

, about 5 minutes. Remove from the heat and stir in the cilantro.

2. To make the dressing. Combine all ingredients except the chives in a blender and pulse until mostly smooth. Stir in the chives. Dressing will keep for 1 week in the fridge.

3. In a large salad bowl, combine the greens, black beans, avocado, mango, and cheese. Top the salad with the turkey taco meat and then drizzle with the dressing (below). Toss to combine and then top with tortilla chips. Enjoy!

Saute onion with a small amount of oil in a large skillet over medium high heat. When soft and fragrant, add ground beef. Cook until no longer pink. Drain most of the grease from the pan. Add seasoning and water; stir until thickened slightly.

Add Velveeta in small pieces; mix until melted. Add black beans and stir until combined. Remove from heat and let cool slightly.

Assemble salads with beef/bean mixture, fresh salsa, cheese crumbles, crushed tortillas, and sour cream.

Place ground beef in a large, deep skillet over medium-high heat. Cook, stirring to crumble, until well done; drain. Stir in taco seasoning mix. Set aside to cool.

Place chips into a large bowl; crush them into bite-sized pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions.

Pour dressing on top; toss to coat.

Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until evenly brown. Drain and discard grease. Add taco seasoning mix and prepare according to package directions. Set aside to cool.

Combine cooled beef mixture, lettuce, onion, bell pepper, cheese, tomatoes, and tortilla chips in a large serving bowl. Add enough dressing to coat; mix well and refrigerate for 8 hours to overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.

Mix chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.

Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.

Transfer tortillas to a cutting board and slice into short strips; set aside. Slice chicken into long thin strips.

Place lettuce in a salad bowl; top with chicken, tortilla strips, bean salsa, remaining 1/2 cup cilantro, and avocado. Serve with sour cream and lime wedges.

Combine ground beef, garlic powder, chili powder, and black pepper in a skillet over medium heat; cook until beef is brown and crumbly, about 10 minutes, breaking up beef into chunks as it cooks. Drain excess grease, remove from heat, and cool.

Toss lettuce, tortilla chips, cheese, beans, tomato, onion, and jalapeño in a large bowl. Stir in beef until well combined.

Whisk oil, sugar, ketchup, taco seasoning, vinegar, and Worcestershire together in a bowl until sugar dissolves; pour over salad and toss to coat.

Prepare the ground beef as directed by taco seasoning package and set aside.

In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.

Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

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.

Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.

Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking dish with cooking spray.

Cook ground beef, onion, and green bell pepper in a 12-inch skillet over medium heat, breaking up the meat with a wooden spoon, until meat is browned and vegetables are tender, 8 minutes; drain fat.

Stir corn, water, and taco seasoning mix into the skillet. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until thickened, 3 to 4 minutes.

Heat refried beans in a small bowl in the microwave until softened, 1 to 3 minutes, stirring once.

Place tortilla chips in the prepared baking dish and coarsely smash with your hands. Spoon refried beans over the chips and spread in an even layer. Top with ground beef mixture.

Bake in the preheated oven until heated through, about 15 minutes.

Top with cheese. Bake until cheese melts, about 5 minutes.

Top individual servings with romaine and tomato. Drizzle with sour cream, and taco sauce. Serve with additional tortilla chips.

Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.

Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.

Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.

Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.

Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.

Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

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.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spiral pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.

Meanwhile, heat a large skillet over medium-high heat; add ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef; cool.

Stir beef mixture into pasta. Add lettuce, tomatoes, Cheddar cheese, corn chips, onion, and French dressing; toss to combine and coat. Top with sour cream.

Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl.

Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.

Let sit a half an hour before serving.