Individual Taco Salads Recipes

MINI TACO SALAD BOWLS

Steps:

• Heat oven to 400°F. Lightly brush bowls with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--bowls will get crisp as cooled. Set aside.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.
• To serve, divide lettuce and taco meat evenly among crisped bowls; serve with Make it FRESH toppings.

MINI TACO SALAD APPETIZER

Steps:

• Brown meat in medium skillet; drain. Stir in taco seasoning mix and water; simmer 10 min., stirring occasionally.
• Arrange chips in single layer on platter; fill with lettuce, meat mixture, salsa and cheese.

TACO SALAD I

Steps:

• In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the 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 the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

INDIVIDUAL TACO SALADS

Steps:

• 1. 1.HEAT 3-inches oil in deep-fryer or heavy saucepan to 375ºF. Place 1 tortilla in oil. Let float 5 to 10 seconds. Press center of tortilla into oil with metal ladle so that tortilla forms a bowl shape. While pressing with metal ladle, fry 1 to 2 minutes longer, or until golden brown. Drain on paper towels. Repeat with remaining tortillas.
• 2. 2.COMBINE ground beef and onion in large skillet. Brown over medium-high heat. Drain. Add beans and taco seasoning mix. Cook over moderate heat, stirring constantly, 5 minutes, or until flavors are blended.
• 3. 3.DIVIDE shredded lettuce equally among fried tortillas. Top with meat mixture. Drizzle about 3 tablespoons French dressing over each salad. Sprinkle with Cheddar cheese. Serve with sour cream, chopped tomato, chopped black olives or taco sauce, if desired.