My Moms Taco Salad Recipes

BEST TACO SALAD RECIPE

Steps:

• Start with the taco meat.** Brown 1 pound ground beef in a skillet on the stove, over medium heat. Break up the meat into small pieces. Once it is no longer pink (3-5 minutes), remove from heat. Tilt the pan and scoop the grease into a foil-lined bowl (then refrigerate and toss when solidified). Return the pan back to the stove and set over medium heat. Add 1/4 cup Premium McCormick's taco seasoning. (Or a regular taco packet will do. See notes for a homemade recipe.) Add 3/4 cup water to the pan. Let the mixture come to a simmer. Turn off the heat when there is still thickened liquid at the bottom of the pan. If you cook until all the liquid has evaporated, you will have dry taco meat; no thanks. Set aside and keep warm, covered.
• Prep the lettuce and herbs. Chop the romaine into bite size pieces and dry in a salad spinner (or dry off with paper towels). Add 1/2 cup chopped green onions and 1 bunch of chopped cilantro. Spin to mix, or add to a large bowl and toss together.
• Prep your toppings. Grate 1 and 1/2 cups cheddar cheese. Chop 1 and 1/2 cups tomatoes. Thinly slice 8 radishes. Dice half a red onion. Chop 2 avocados (or make a quick guacamole with them by adding a bit of lime and salt). Thaw out 1 cup of frozen corn (I usually stick it in the microwave for 20 seconds and then let it finish thawing on the counter). Slice 1 or 2 jalapeno peppers. Crush some Juanitas or Fritos, but leave some whole for garnishing.

MOM'S TACO SALAD

Steps:

• 1. Brown ground beef and add taco seasoning as per directions on package.
• 2. Set aside.
• 3. Drain and rinse can of pinto beans and set aside in a separate dish.
• 4. Prepare all other ingredients and set aside in separate dishes. This is a layering process, so I just have all the ingredients lined up buffet style, grab a plate and build your salad.
• 5. Grab a handful of lettuce and place on your plate.
• 6. Then a handful of Fritos.
• 7. Add a couple spoonfuls of ground beef mixture.
• 8. Add a couple spoonfuls of pinto beans.
• 9. Then tomatoes, onions, and ending with some shredded cheese. Pour the desired amount of taco sauce over your salad and enjoy.
• 10. You can also add chopped avocados and a dollop of sour cream if you like. This can feed at least 4 people easily, depending on how big of a salad you desire.

MOM'S TACO SALAD

Steps:

• Brown beef or turkey, add about 4-6 shakes of Tabasco sauce, depending on how hot you want it.
• Drain kidney beans, mix in with meat and cook on low for about 10 minutes, stirring often.
• Remove meat/bean mixture from heat and let cool.
• While the meat is cooling, chop lettuce and dice onion.
• Combine both dressings in bowl and set aside.
• Mix all ingredients except dressing in a large bowl. *If you aren't going to eat it all right away, put chips on each serving instead of mixing them with the salad; they will get soggy and gross if you refrigerate the chips in the salad.
• Add dressing then mix again. *I use a big bowl with a lid so I can just throw all ingredients in the bowl, cover with the lid and shake it.
• Notes: I made this once without beans, and it was not good at all. I don't like beans so I pick them out before I eat it.

TACO SALAD

Steps:

• Brown ground beef and taco seasoning.
• Drain and let cool.
• Chop lettuce, tomatoes, and onions.
• Put into a large container.
• Add cheese and crushed Doritos.
• Add cooled ground beef.
• Pour Catalina dressing over all of it 5 to 10 minutes before serving.

MY MOM'S TACO SALAD

Steps:

• Cut lettuce into salad sized pieces and put in bowl large enough to toss all ingredients.
• Dice tomatoes and onions and add to lettuce. Add cheese. Add chili hot beans with all of the sauce as this becomes the "dressing". Toss ingredients until well mixed and coated with sauce from beans.
• Add finely crushed nacho cheese chips and toss again. Serve immediately.