Buffalo Taco Salad Recipes

BUFFALO TACO DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.
• Heat olive oil in a large skillet over medium heat. Cook the onion in the oil until translucent, about 5 minutes. Stir in the ground buffalo. Cook, breaking up meat with a spoon as it browns, about 10 minutes. Sprinkle the contents of 1 taco seasoning packet over meat and onion; mix well.
• Combine the remaining packet of taco seasoning mix and the refried beans in a small bowl. Spread seasoned beans in the prepared baking dish. Layer the buffalo and onion mixture, guacamole, and sour cream over the beans. Top with the black olives, green onions, jalapenos, and the shredded Cheddar cheese.
• Bake in the preheated oven until the cheese is melted, and the ingredients are hot, about 30 minutes.

BUFFALO TACO SALAD

Steps:

• Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
• Prepare pasta according to package directions; cool.
• In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
• In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
• Pour dressing mixture over pasta mixture. Stir well to combine.
• Refrigerate at least 2 hours to allow flavors to blend.