Tossed Taco Salad Recipes

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TOSSED TACO SALAD



Tossed Taco Salad image

Combine six layers of taco fixins' for a tasty Tossed Taco Salad. Fresh veggies, beef, dressing and cheese will make everyone love this Tossed Taco Salad.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 lb. extra-lean ground beef
1/2 tsp. each ground cumin and ground red pepper (cayenne)
1 pkg. (10 oz.) torn romaine lettuce (about 10 cups)
1 large tomato, chopped
1/2 cup KRAFT Lite Ranch Dressing
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
4 green onions, sliced

Steps:

  • Brown meat with seasonings; drain.
  • Place lettuce on large serving platter. (Or divide evenly among 4 salad plates.) Cover with layers of meat and tomatoes; drizzle with dressing.
  • Sprinkle with cheese and onions. Toss before serving.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

EASY GROUND BEEF TACO SALAD



Easy Ground Beef Taco Salad image

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

1 pound ground beef
1 envelope reduced-sodium taco seasoning
3/4 cup water
1 medium head iceberg lettuce, torn (about 8 cups)
2 cups shredded cheddar cheese
2 cups broken nacho-flavored tortilla chips
1/4 cup Catalina salad dressing

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.

EASY TACO SALAD



Easy Taco Salad image

This salad goes over well at any social function. (Teenagers just love it!) I usually double the recipe because it disappears so fast.-Faye Shaw, Medicine Hat, Alberta

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1 pound ground beef
1 package (1-1/4 ounces) taco seasoning
1 medium head lettuce, shredded
2 medium tomatoes, seeded and chopped
1 cup bottled Catalina dressing
4 to 5 cups corn chips, crushed
2 cups shredded cheddar cheese

Steps:

  • In a skillet, brown ground beef; drain well. Stir in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well to mix. Serve immediately.

Nutrition Facts :

TACO SALAD



Taco Salad image

It would be easy to believe that taco salads were invented by kids. They're just as yummy as traditional tacos, but everything is tossed in a crunchy "bowl" that you can eat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h45m

Yield Makes 4 individual salads

Number Of Ingredients 20

4 flour tortillas (8-inch)
Avocado, peeled, pitted, cut into pieces
Sour cream
Shredded cheddar cheese
Romaine lettuce, torn into pieces
Salt and freshly ground pepper
Chopped fresh cilantro
Juice of 1/2 lime
Shredded carrots
Frozen corn kernels, thawed
Grape tomatoes, cut into halves
Canned black beans, drained, rinsed
1/4 cup red-wine vinegar
1 cup olive oil
1 pound ground sirloin
3/4 teaspoon ground chili powder
1 1/2 teaspoons ground cumin
2 tablespoons tomato paste
1 small onion, chopped
Sliced scallions

Steps:

  • Preheat oven to 350 degrees. Lightly brush tortillas with 4 tablespoons oil. Sprinkle with salt and pepper.
  • Press one of the tortillas into the ovenproof bowl. Bake 13 minutes; an adult should transfer shell to a rack to cool. Repeat with remaining tortillas.
  • Meanwhile, make beef filling: In a mixing bowl, combine beef with tomato paste, chili powder, cumin, and onion; season with salt and pepper. An adult should heat 2 tablespoons oil in a large skillet over medium heat, add beef mixture, and cook, breaking up meat with a spoon, 10 minutes. Transfer to a bowl; set aside.
  • Make dressing: In a jar, shake together vinegar, 1/2 cup oil, lime juice, and salt and pepper.
  • Using a box grater, shred cheese and carrots. An adult can prepare the other toppings, including corn: Heat 2 tablespoons oil in a medium skillet over medium high heat; add 10-ounce package frozen corn. Saute 3 minutes.
  • Divide beef filling among shells; add toppings and dressing.

TOSSED SALAD



Tossed Salad image

To speed up the preparation of this salad even more, you can slice the vegetables when you have time, either early in the day or the night before.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

5 cups torn mixed greens
1 medium tomato, diced
1 cup sliced radishes
1 cup sliced red onion
1/4 cup bacon bits
2/3 cup canola oil
1/3 cup cider vinegar
1-1/4 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.

Nutrition Facts : Calories 257 calories, Fat 25g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 660mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

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