Trash Bag Taco Salad Recipes

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GARBAGE BAG TACO SALAD



Garbage Bag Taco Salad image

I know what the name sounds like, but this is the best salad ever. I came up with the name because I never had a bowl big enough to mix it in, so I used a clean garbage bag to shake it up to mix!

Provided by BlueHyacinth

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (25 ounce) bag nacho cheese plain Doritos, crushed into bitesize pieces
1 head lettuce
2 tomatoes, diced
1 onion, chopped
1 lb ground beef
16 ounces shredded cheddar cheese
1 (16 ounce) can ranch style beans or 1 (16 ounce) can kidney beans, drained
1 (16 ounce) bottle Catalina dressing

Steps:

  • Brown ground beef and onion in a skillet.
  • Drain and set aside to slightly cool.
  • Tear lettuce and place in clean garbage bag.
  • Add tomatoes, beans, cheddar cheese, browned ground beef mixture, crushed Doritos and Catalina salad dressing.
  • Shake bag to make sure all items are mixed and coated with salad dressing.
  • Pour into a serving bowl.

Nutrition Facts : Calories 1518.5, Fat 102.1, SaturatedFat 29.5, Cholesterol 130.9, Sodium 2447.6, Carbohydrate 103.6, Fiber 10.2, Sugar 23.2, Protein 48.3

"TRASH BAG" TACO SALAD



I use this recipe for church functions and patio parties and assign each guest an ingredient. This simple and economical crowd-pleaser makes cleanup a breeze.-Margie Dodd, Choctaw, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 40-50 servings.

Number Of Ingredients 11

3 pounds ground beef
3 envelopes taco seasoning
3 heads lettuce, shredded
3 cups shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion
3 cans (4-1/4 ounces each) chopped or sliced ripe olives, drained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (16 ounces) corn chips
1 bottle (16 ounces) Catalina salad dressing
1 jar (12 ounces) salsa

Steps:

  • Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in an extra-large resealable plastic bag or large container.

Nutrition Facts :

TACO SALAD IN A JAR



Taco Salad in a Jar image

We loved this great taco salad recipe from Elissa Dougherty of Babylon, New York, so we created a make-and-take version for lunch on the go. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 pound lean ground beef (90% lean)
2/3 cup water
1 envelope reduced-sodium taco seasoning
1 medium ripe avocado, peeled and cubed
1 tablespoon finely chopped red onion
1 garlic clove, minced
1/2 teaspoon lemon juice
3/4 cup reduced-fat sour cream
3/4 cup salsa
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small cucumber, peeled and chopped
5 green onions, chopped
1 cup shredded cheddar cheese
4 cups shredded lettuce
Tortilla chips, optional

Steps:

  • In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool., In a small bowl, mash avocado with onion, garlic and lemon juice. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: sour cream, salsa, beef, tomatoes, olives, cucumber, green onions, avocado mixture, cheese and lettuce. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine. If desired, serve with tortilla chips.

Nutrition Facts : Calories 483 calories, Fat 29g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 1087mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.

10-MINUTE TACO SALAD



10-Minute Taco Salad image

"Mom often made this hearty main-dish salad for my three brothers and me when we were growing up," recalls Cindy Stephan of Owosso, Michigan. "Now it's one of my husband's favorite meals - and one we frequently fix for weekend guests."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

2 cans (16 ounces each) chili beans, undrained
1 package (9-1/4 ounces) corn chips
2 cups shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/4 cups salsa
1/2 cup sour cream

Steps:

  • In a small saucepan , cook beans over medium-low heat until heated through. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.

Nutrition Facts : Calories 423 calories, Fat 25g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 727mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 7g fiber), Protein 13g protein.

"TRASH BAG" TACO SALAD



Excellent Pot Luck Salad....or great for camping. Mix together in a large stainless steel pot and set on a tray of ice....good for a few hours at the family picnic if it lasts that long. Recipe found in Taste of Home.

Provided by Sandylee

Categories     Greens

Time 30m

Yield 1 jumbo salad, 40-50 serving(s)

Number Of Ingredients 11

3 lbs ground beef
3 (1 1/4 ounce) envelopes taco seasoning
3 heads lettuce, shredded
3 cups shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onions
3 (4 1/4 ounce) cans olives, drained (sliced or chopped)
2 (15 ounce) cans beans, drained (ranch or chili)
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina dressing
1 (12 ounce) jar salsa

Steps:

  • Brown beef; drain.
  • Add taco seasoning and prepare according to package directions.
  • Cool. Toss with remaining ingredients in a large plastic bag or container.

Nutrition Facts : Calories 241.2, Fat 17.3, SaturatedFat 5, Cholesterol 32, Sodium 387.6, Carbohydrate 12.3, Fiber 1.7, Sugar 3.2, Protein 10

CROWD-PLEASING TACO SALAD



Crowd-Pleasing Taco Salad image

While this recipe might sound involved, it can be fixed in just 30 minutes. It's a hit at the potluck table-and I don't have to bring any home after the shindig! -Ann Cahoon, Bradenton, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 13

1 pound ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup shredded Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 package (9-1/4 ounces) corn chips

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

Nutrition Facts : Calories 413 calories, Fat 29g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.

TACO SALAD FOR A LARGE CROWD



Taco Salad for a Large Crowd image

I made this huge taco salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. -Lisa Homer, Avon, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 26 servings (1-1/3 cups each).

Number Of Ingredients 13

1-1/2 pounds ground beef
2 envelopes taco seasoning, divided
1 medium head iceberg lettuce
1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chilies
1-1/2 cups Thousand Island salad dressing
1-1/3 cups salsa
1/3 cup sugar

Steps:

  • In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain. , In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture., In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

Nutrition Facts : Calories 262 calories, Fat 15g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 696mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

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