Best 12 Barbecued Taco Salad Recipes

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In the realm of culinary delights, there exists a dish that seamlessly blends smoky, savory flavors with the vibrant freshness of crisp vegetables: the tantalizing barbecued taco salad. This culinary masterpiece captivates the senses with its dynamic interplay of textures and tastes, making it a beloved choice among food enthusiasts seeking a satisfying and flavorful meal. Whether you're a seasoned grill master or a novice cook eager to explore new culinary horizons, embarking on a journey to discover the best recipe for barbecued taco salad promises an adventure filled with smoky aromas, zesty dressings, and the satisfaction of creating a dish that will undoubtedly impress your taste buds and leave you craving for more.

Let's cook with our recipes!

GRILLED CHICKEN TACO SALAD



Grilled Chicken Taco Salad image

Great way to prepare a Mexican favorite.

Provided by MTCHYG

Categories     Salad     Taco Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 17

1 (15 ounce) can black beans, rinsed and drained
¾ cup medium-hot salsa
½ cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown sugar
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
4 (7 inch) corn tortillas
4 cups shredded lettuce
½ cup chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 lime, cut into wedges
¼ cup sour cream

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
  • Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
  • Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
  • Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g

BARBECUED TACO SALAD



Barbecued Taco Salad image

Don't expect the typical spicy flavor of other taco salads. Barbecue sauce makes this version a little sweeter, which is a pleasant surprise to everyone who tries it. - Kathie Brown, Fredericktown, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
1 jar (8 ounces) process cheese sauce
1/2 cup barbecue sauce
1 tablespoon chili powder
6 lettuce leaves
3 cups shredded lettuce
3 medium tomatoes, chopped
3 cups corn chips

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately.

Nutrition Facts :

ALMOST-FAMOUS STEAK TACO SALAD



Almost-Famous Steak Taco Salad image

It's easy to pretend you're being healthy when you order a taco salad, but those crispy edible bowls - the best part! - can make the meal a serious calorie bomb. At the popular chain Moe's, the taco bowl alone has 390 calories and 26 grams of fat. But if you're addicted to Moe's Close Talker salad, don't despair: Chefs in Food Network Kitchens created this copycat with a slimmed-down shell that's baked instead of fried.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 taco salads

Number Of Ingredients 24

Cooking spray
1 tablespoon extra-virgin olive oil
4 10-to-12-inch flour tortillas
Kosher salt
1 teaspoon dried minced garlic or garlic flakes
1 teaspoon dried minced onion or onion flakes
1 teaspoon dried oregano
2 teaspoons ground cumin
2 teaspoons chipotle chile powder
3 scallions, finely chopped
4 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 pound sirloin steak (about 1-inch thick)
1 green bell pepper, thinly sliced
1 large onion, halved and thinly sliced
1/4 cup mayonnaise
2/3 cup buttermilk
1 English cucumber, quartered lengthwise and sliced
2 romaine lettuce hearts, roughly chopped
1 15-ounce can black beans, drained and rinsed
2 2.25-ounce cans sliced black olives, drained
4 ounces cheddar or Monterey Jack cheese (or a combination), shredded
Fresh salsa, for topping

Steps:

  • Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.
  • Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
  • Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.
  • Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.
  • Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.

MUSHROOM-BEEF TACO SALAD



Mushroom-Beef Taco Salad image

This recipe is sponsored by Mushroom Council. When I was growing up, my dad would make tacos once a week, and taco salad is still one of my favorite dinners. Using mushrooms in the mix is a great way to lighten it up.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

1 cup cherry tomatoes, diced
1/4 red onion, finely diced
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, finely chopped, plus more for topping
3 tablespoons extra-virgin olive oil
Kosher salt
1 yellow onion, chopped
3 cloves garlic, finely chopped
8 ounces ground beef
8 ounces maitake mushrooms, trimmed and finely chopped
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
Freshly ground pepper
1/3 cup tomato sauce
1 head romaine lettuce, chopped
Black beans, crumbled queso blanco, sliced radishes, sliced avocado, and/or sour cream, for topping

Steps:

  • Make the pico de gallo: Combine the tomatoes, red onion, lime juice, cilantro, 1 tablespoon olive oil and 1/4 teaspoon salt in a small bowl; mix well.
  • Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the yellow onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until softened, about 1 more minute. Add the ground beef and mushrooms and cook, breaking up the meat as it cooks, until the beef is no longer pink, 3 to 5 minutes. Add the chili powder, cumin, paprika, garlic powder, onion powder, oregano, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined and the spices are slightly toasted, about 2 minutes. Add the tomato sauce and stir to combine. Continue to cook until the sauce is fully absorbed and the mixture is almost dry, about 5 minutes. Remove from the heat.
  • Toss the lettuce with 2 tablespoons of the liquid from the pico de gallo in a large bowl. Divide among small bowls; top with the beef-mushroom mixture and more pico de gallo. Add beans, cheese, radishes, avocado, cilantro and/or sour cream.

THE BEST BARBECUE BAKED BEANS



The Best Barbecue Baked Beans image

It's not a real barbecue until a dish of baked beans shows up! While there are many different versions and many different techniques, I'm here to tell you that these are the best. These are the tastiest, most satisfying, the easiest, and the meatiest. They not only make a great side dish, but if the budget's a little tight, these will absolutely work as a main course. Sprinkle the top with sliced green onion if you like.

Provided by Chef John

Categories     Baked Beans

Time 11h20m

Yield 12

Number Of Ingredients 19

1 pound dried red beans
3 quarts water
1 bay leaf
1 ½ pounds boneless pork shoulder, cut into 2-inch cubes
1 yellow onion, chopped
1 cup barbecue sauce
½ cup ketchup
⅓ cup apple cider vinegar
¼ cup packed light brown sugar
3 tablespoons molasses
2 tablespoons yellow mustard
1 teaspoon Worcestershire sauce
1 tablespoon smoked paprika
⅛ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon garlic powder
2 ½ cups reserved bean cooking liquid
6 slices thick-cut bacon

Steps:

  • Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
  • Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
  • While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
  • Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 42.9 g, Cholesterol 9.5 mg, Fat 6.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 995.3 mg

BARBECUED TACO SALAD



Barbecued Taco Salad image

Don't expect the typical spicy flavor of other taco salads. Barbecue sauce makes this version a little sweeter, which is a pleasant surprise to everyone who tries it. - Kathie Brown, Fredericktown, Ohio

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
1 (8 ounce) jar process cheese sauce
½ cup barbecue sauce
1 tablespoon chili powder
6 large leaf (blank)s lettuce leaves
3 cups shredded lettuce
3 medium tomatoes, chopped
3 cups corn chips

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 25.4 g, Cholesterol 84.9 mg, Fat 31.5 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 13.6 g, Sodium 967.4 mg, Sugar 8.8 g

EASY BLACK BEAN TACO SALAD



Easy Black Bean Taco Salad image

Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.

Provided by TZYGANIA

Categories     Salad     Taco Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 pound ground beef
1 envelope taco seasoning mix
¾ cup water
1 (15 ounce) can black beans, drained
1 head romaine lettuce, shredded
1 (8 ounce) jar salsa
2 tomatoes, diced
2 cups shredded Mexican cheese blend
8 ounces sour cream
1 (10 ounce) bag tortilla chips

Steps:

  • Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
  • Place black beans into a saucepan and bring to a simmer over medium heat.
  • Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.

Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g

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.

TACO SALAD II



Taco Salad II image

This recipe is a favorite at all gatherings. It has been passed down in our family for three generations. There is one friend of the family who comes to our gatherings specifically for this dish. It is easy to make and oh so delicious.

Provided by Susan

Categories     Salad     Taco Salad Recipes

Time 13h55m

Yield 7

Number Of Ingredients 9

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce - rinsed, dried, and shredded
1 onion, chopped
1 green bell pepper, chopped
3 cups shredded Cheddar-Monterey Jack cheese blend
2 tomatoes, chopped
4 ounces crushed tortilla chips
¼ cup French dressing

Steps:

  • Place hamburger in a large, deep skillet. Cook over medium high heat until evenly brown and drain. Add taco seasoning mix and prepare as directed by package. Set aside to cool.
  • In a large bowl, combine the lettuce, onions, bell pepper, cheese, beef, tomatoes and tortilla chips. Add enough dressing to coat, mix well and refrigerate overnight.

Nutrition Facts : Calories 466.8 calories, Carbohydrate 23.4 g, Cholesterol 85.3 mg, Fat 30 g, Fiber 2.8 g, Protein 25.3 g, SaturatedFat 14.6 g, Sodium 858.5 mg, Sugar 6.1 g

QUICK TACO SALAD



Quick Taco Salad image

[DRAFT]

Provided by Food Network

Number Of Ingredients 9

1 lb. lean ground beef
1 onion, chopped
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
¼ cup water
10 cups loosely packed torn romaine lettuce
2 tomatoes, chopped
1 cup KRAFT Shredded Cheddar Cheese
2 cups tortilla chips, coarsely crushed
¼ cup KRAFT Classic Ranch Dressing

Steps:

  • BROWN meat with onions in large nonstick skillet on medium-high heat; drain. ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min. DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing. TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

BARBECUED TACO SALAD



Barbecued Taco Salad image

Make and share this Barbecued Taco Salad recipe from Food.com.

Provided by taillightsinsightbb

Categories     Meat

Time 25m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 medium onion, chopped
1 (8 ounce) jar process cheese sauce
1/2 cup barbecue sauce
1 tablespoon chili powder
6 lettuce leaves
3 cups shredded lettuce
3 medium tomatoes, chopped
3 cups corn chips

Steps:

  • in a large skillet, cook beef and onion over medium heat, until meat is no longer pink.
  • drain.
  • stir in cheese sauce, barbecue sauce and chili powder.
  • cook and stir over low heat until cheese is melted.
  • place each lettuce leaf on a plate.
  • top with shredded lettuce, beef mixture, tomatoes and corn chips.
  • serve immediately.

Nutrition Facts : Calories 272.9, Fat 17.1, SaturatedFat 6.8, Cholesterol 62.4, Sodium 560.7, Carbohydrate 11.4, Fiber 2.4, Sugar 3.8, Protein 18.4

TACO SALAD



Taco salad image

Enjoy all the flavours of a taco night in this colourful Tex-Mex salad. Just like a taco, you can make it your own and add your favourite toppings

Provided by Barney Desmazery

Categories     Dinner, Lunch

Time 50m

Number Of Ingredients 16

1 red onion, sliced
1 lime, juiced
1 tbsp sunflower oil
400g lean beef mince
½ pack taco or fajita seasoning
1 tbsp tomato purée
400g can black beans, drained but not rinsed
200g tortilla chips
1 small iceberg lettuce, shredded
2 avocados, peeled and sliced
2 tomatoes, chopped into chunks
100g feta, crumbled
small bunch of coriander, chopped or leaves picked
½ lime, juiced
5 tbsp soured cream
chilli sauce (optional), plus extra to serve

Steps:

  • Mix the red onion with half the lime juice and a pinch of salt in a small bowl, then set aside.
  • Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins - the mince will release some liquid, but once this has bubbled away, it will sizzle in its own fat. At this point, stir or toss with a wooden spoon so the mince browns and caramelises all over. If the pan becomes too dry, add a drizzle more oil. When the mince is well toasted, sprinkle over the taco seasoning and cook for 2 mins, then stir through the tomato purée and pour over the rest of the lime juice and let it sizzle for another minute. Stir through the black beans and turn up the heat to medium, continuing to cook until everything is hot. Taste for seasoning, then set aside.
  • To make the dressing, mix the lime juice with the soured cream and chilli sauce, if using, season, then set aside.
  • Scatter a handful of tortilla chips into a bowl, then add a layer of lettuce, then the mince and black beans. Top with the avocado slices, chopped tomato, pickled red onions, along with any juices, and the feta. Drizzle with the dressing, then finally scatter over the coriander. Tuck more tortilla chips around the sides of the bowl, then serve.

Nutrition Facts : Calories 733 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 37 grams protein, Sodium 2.4 milligram of sodium

Tips:

  • Use a variety of vegetables: This will add flavor, texture, and nutrients to your salad. Some good options include lettuce, tomatoes, cucumbers, carrots, and onions.
  • Choose a flavorful dressing: A good dressing will bring all the flavors of your salad together. Some popular options include ranch dressing, salsa, and guacamole.
  • Don't be afraid to experiment: There are many different ways to make a taco salad. Feel free to add or remove ingredients to suit your taste.
  • Make it a meal: Taco salad can be a complete meal on its own. Just add some protein, such as grilled chicken or beef, and you're good to go.
  • Serve it up: Taco salad is a great dish to serve at parties or potlucks. It's also a great way to use up leftover taco meat.

Conclusion:

Taco salad is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a great way to use up leftover taco meat. So next time you're looking for a quick and easy meal, give taco salad a try. You won't be disappointed.

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