Cheesy Crunchy Taco Salad Recipes

CHEESY CHICKEN CRUNCHY TACO

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender.
• Add hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in 1 cup of the milk, uncooked rice (from Hamburger Helper™ box) and chicken. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring frequently, until rice is tender. Remove from heat.
• Meanwhile, in small bowl, stir topping mix (from Hamburger Helper™ box), and remaining 1/3 cup milk; mix well.
• Drizzle topping mixture over chicken and rice mixture. Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Top with tomato and corn chips (from Hamburger Helper™ box).

CHEESY BEEF TACO SALAD

Steps:

• In a large skillet, cook the beef, onion, celery, green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips. , Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges.

CORN CHIP TACO SALAD

Steps:

• Season meat with taco seasoning according to package directions.
• Chill meat in refrigerator for 20 minutes.
• Mix all ingredients in a large bowl. Can be served with sour cream.

COPYCAT TACO BELL CHEESY GORDITA CRUNCH

Steps:

• Make Copycat Taco Bell Seasoned Beef, reserving 21/2 cups for Gorditas.
• Make Spicy Ranch:.
• In a small bowl, stir together Copycat Taco Bell Spicy Ranch ingredients, chill, covered until ready to use.
• Heat oven to 400°F Using kitchen shears trim soft tortillas so they are 5 1/2 inches in diameter.
• On a rimmed baking sheet, top each tortilla with 1/4 cup shredded cheese. Cook tortillas until cheese has melted, 5 to 7 minutes. Moving quickly, place a crunchy taco on top of each baked tortilla (only covering half), pressing gently to adhere cheese. Flip tacos with a spatula to adhere cheese to the other side of the taco shells.
• Dividing evenly, fill Cheesy Gordita Crunch shells with Copycat Taco Bell Seasoned Beef, lettuce, cheese, and Copycat Taco Bell Spicy Ranch Sauce.

JAMIE'S TACO SALAD

Steps:

• In 1-quart saucepan, heat 1 1/4 cups of the water, and the uncooked rice and topping (from Hamburger Helper box) to boiling over medium-high heat. Reduce heat; cover and simmer about 25 minutes or until rice is cooked and liquid is absorbed.
• Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Add remaining 1 1/4 cups water and sauce mix (from Hamburger Helper box). Cook about 4 minutes, stirring frequently, until mixture is thickened.
• Meanwhile, in medium bowl, mix sour cream and cream cheese until smooth. Spread sour cream mixture in even layer on large platter. Top with beef mixture, followed by rice mixture. Top with lettuce, tomato, Cheddar cheese and corn chips (from Hamburger Helper box). Serve immediately.

CRUNCHY TACO SALAD

Steps:

• Place a large skillet over medium-high heat. Add ground turkey and cook until no longer pink, about 5 minutes.
• Stir in chili beans and simmer until heated through and slightly thickened, about 10 minutes.
• Evenly divide lettuce onto 4 plates. Spoon a portion of turkey mixture over lettuce, and top with salsa, cheddar cheese, tomato, green onion and sour cream.
• Crumble about a fourth of the tortilla chips over each salad. Serve and enjoy!

CRUNCHY POTLUCK TACO SALAD

Steps:

• In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.
• In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.
• Just before serving, add dressing and chips; toss.