Hot Spicy Layered Tex Mex Taco Salad Recipes

TEX-MEX TACO SALAD

Steps:

• Preheat oven to 400 degrees F. Spray oven safe bowl with non-stick cooking spray. Place soft taco tortilla inside. Making sure to form into a bowl size. Lightly spray with non-stick cooking spray; set aside.
• In a large skillet over medium-high heat, add oil, bell peppers and onion. Cook for 2-3 minutes. Add meat and cook/crumble unit cooked through, about 10 minutes. Drain and place back in skillet. Add taco seasoning and water. Bring to a low boil and cook for 3 minutes. Add in black beans, corn and chiles; set on low until ready to use.
• While the meat is cooking place soft taco bowls in oven and bake 18-20 minutes.
• While the bowls and meat are cooking, cut remaining vegetables.
• Once the bowls and meat are done, it's time to assemble. Add some beans, meat and then cheese to the taco bowls. Add remaining ingredients.
• Serve & Enjoy!

TEX-MEX TACO SALAD

Steps:

• Brown and drain ground beef. Season with taco seasoning according to package directions. Remove from heat. Add drained beans, dressing, and onions. Stir to mix. Chill for several hours.
• Add cheese, if desired, when cool. Just before serving, add lettuce, tomatoes, and lightly crushed chips. Mix together and serve.
• **My favorite way to serve is to not mix in the lettuce, tomatoes, or chips, but to layer them on my plate...lettuce, taco mixture, tomatoes and then serve the chips on the side (kind of like my spoons).

LAYERED TEX-MEX TACO SALAD

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.

TACO SALAD WITH SPICED BEEF PATTIES

Steps:

• Toss the lettuce, tomatoes, corn, 3/4 cup pico de gallo and the vinegar in a large bowl; season with salt and pepper. Divide among plates or shallow bowls.
• Shape the ground beef into four 4-inch-wide patties and season both sides with the taco seasoning and a generous pinch each of salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until well browned, 4 to 6 minutes.
• Top each salad with 1 beef patty. Drizzle any juices from the skillet over the patties. Top with the remaining 1/4 cup pico de gallo and dollop with the sour cream. Sprinkle with the cheese and tortilla strips.

HOT & SPICY LAYERED TEX-MEX TACO SALAD

Steps:

• Mix first 4 ingredients until blended.
• Layer beans, lettuce, onions, cheese and tomatoes in large bowl.
• Spread mayo mixture over salad. Refrigerate 2 hours.
• Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.

SPICY TEX-MEX SALAD

Steps:

• In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.

SPICY TEX MEX TACO SALAD

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.

TEX MEX 7 LAYER SALAD

Steps:

• Place lettuce in a trifle dish.
• Top with beans.
• Mix corn layer ingredients together and place on top of beans.
• Mix avocado ingredients together and place on top of corn layer.
• Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
• Mix dressing ingredients together and carefully spread on tomatoes.
• Top with cheese and garnish with olives and additional cilantro.