EASY GROUND BEEF TACO SALAD
Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.
Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
SUNNY'S QUICK CORN AND PICO SALAD
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk. Add the hot sauce, lime juice and cumin to the corn milk and whisk. Pour the dressing over the corn and toss to coat.
- Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn. Toss and serve chilled or at room temperature.
GRILLED CORN PICO DE GALLO
Provided by Marcela Valladolid
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- 1 Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.
- 2 Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (The salsa can be made up to 4 hours ahead.)
BLACKENED CORN AND JICAMA PICO DE GALLO
A zesty cold relish that can be used on a variety of foods, including fish tacos, nachos, salads, and much more. Keep refrigerated until ready to use.
Provided by Gemini26
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 25m
Yield 16
Number Of Ingredients 16
Steps:
- Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
- Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 9.5 g, Fat 3.8 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 699.5 mg, Sugar 2.9 g
More about "taco salad with roasted corn and pico de gallo recipes"
VEGETARIAN TACO SALAD WITH CILANTRO LIME DRESSING
From asimplepalate.com
5/5 (2)Category Salad, Side DishCuisine American, MexicanCalories 250 per serving
- Prepare veggies: cut red onion into small diced pieces or thinly slice. Remove stems from romaine lettuce and then chop into small cuts. Halve avocados and remove pit, then carefully use a knife to cut into diced pieces in the skin - use a spoon to scoop out. See notes for pico de gallo recipe.
- Whisk salad dressing: in a blender or liquid measuring cup, add all of dressing ingredients. Blend on HIGH or whisk together, season with salt and pepper to taste until flavor is just right.
- Toss salad with dressing: in large bowl, toss salad ingredients with salad dressing until evenly incorporated. Taste it! Does it need more flavor? Add a pinch more salt. Want some spice? Add a pinch of red pepper flakes. Serve either in a tortilla bowl or salad dish. Enjoy!
EASY TACO SALAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (20)Total Time 30 minsCategory EasyCalories 264 per serving
- In a large skillet over medium heat, brown your beef. When there is no pink left on the meat, spoon out all of the excess fat then add 4 Tbsp or 1 packet of taco seasoning and 1/2 cup water. Cook, stirring occasionally, for 3-5 minutes. Remove from heat and cool until it’s lightly warm or room temperature.
- Chop lettuce and place into serving bowls (serves 6 as a side salad or 4 as a main course). Divide ground beef between the bowls over the lettuce.
- Add remaining toppings as desired: avocado, pico de gallo, cheese, tortilla strips, sour cream, and cilantro. Serve with lime wedges to squeeze over salad before serving. The sour cream and pico serve as the dressing for this salad.
PICO DE GALLO WITH BEANS, CORN & AVOCADO CREMA
From brownsugarandvanilla.com
CORN TACO SALAD RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
4/5 Servings 8Cuisine North America, MexicanCategory Dinner
ULTIMATE GRILLED CORN PICO DE GALLO - SIMPLY SCRATCH
From simplyscratch.com
PICO DE GALLO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
OVEN ROASTED CORN AND BLACK BEAN SALSA - THE LIVE-IN KITCHEN
From theliveinkitchen.com
EASY TACO SKIRT STEAK SALAD RECIPE - WHISK IT REAL GUD
From whiskitrealgud.com
ROASTED CORN PICO DE GALLO, OR A BATTLE OF THE ELEMENTS
From thetarttart.com
EASY CORN PICO DE GALLO - SWEET CS DESIGNS
From sweetcsdesigns.com
MEXICAN CORN SALSA RECIPE FOR A CORN PICO DE GALLO FOR TACO …
From grantourismotravels.com
QDOBA - TACO SALAD - WITH SHELL, PULLED PORK, PICO DE …
From myfitnesspal.com
VITAL | PICO DE GALLO - REDISCOVER AUTHENTIC COOKING | VITALGRILL.COM
From vitalgrill.com
ROASTED PICO DE GALLO SALSA RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love