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).

TEX-MEX TACO SALAD

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Steps:

• Saute onion with a small amount of oil in a large skillet over medium high heat. When soft and fragrant, add ground beef. Cook until no longer pink. Drain most of the grease from the pan. Add seasoning and water; stir until thickened slightly.
• Add Velveeta in small pieces; mix until melted. Add black beans and stir until combined. Remove from heat and let cool slightly.
• Assemble salads with beef/bean mixture, fresh salsa, cheese crumbles, crushed tortillas, and sour cream.

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 EGG SALAD TACOS

Steps:

• Combine first 3 ingredients in a bowl; set aside.
• Combine mayonnaise and next 4 ingredients; fold into egg mixture.
• Line taco shells with lettuce.
• Spoon egg salad evenly onto taco shells.
• Garnish, if desired, and serve with salsa.

TEX-MEX TUNA SALAD

Steps:

• In a large bowl, combine the tuna, olives, green onions and celery; toss together.
• In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
• Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

TEX-MEX TACO SALAD ON ROMAINE

Steps:

• For the dressing, combine salsa and sour cream. Measure 1/4 cup and set aside. Cover bowl and place in refrigerator.
• Heat oil in a large, heavy nonstick skillet over medium heat. Add onion and saute until soft, about 2 minutes. Add garlic and cook for 30-45 seconds or until fragrant.
• Stir in ground beef and cook, stirring with a wooden spoon to break up beef into small pieces. Cook until meat has lost all pink color, about 5 minutes.
• Stir in tomatoes, beans, chili powder, cumin, salt and pepper. Cook, stirring, until mixture begins to simmer, about 3 to 4 minutes.
• Remove from heat, fold in reserved 1/4 cup salsa dressing and cilantro.
• To the chilled lettuce, top with the cooked meat mixture and then the dressing. Garnish with chopped avocado and cheese. Add 2 lime wedges per plate.

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.