Best 3 Mexican Style Taco Salad Recipes
Taco salad is a delicious and versatile dish that can be enjoyed as an appetizer or main course. It is a great way to use up leftover taco meat, and it can also be made with ground beef, turkey, or chicken. This dish is typically made with a base of lettuce, tomatoes, and onions, and it is then topped with taco meat, cheese, guacamole, and sour cream. There are many different variations of taco salad, so you can easily customize it to your own taste preferences. Whether you like it mild or spicy, with beans or without, there is a taco salad recipe out there for everyone.
Let's cook with our recipes!
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.
MEXICAN CABBAGE SALAD/TACO FILLING
John Broening in the Denver Post. Mild (if you wish), low fat, nice change from raw cabbage with mayo or vinegar and oil. Add it as a garnish to soups, tacos, and enchiladas, or eat it as a side. Don't use softer cabbages, it's best made with sturdy white cabbage. Add some black beans to make a vegan taco filling. This salad will NOT keep well more than a couple of hours.
Provided by zeldaz51
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine all ingredients. Allow the mixture to sit, refrigerated, for at least 20 minutes and no more than 3 hours.
Nutrition Facts : Calories 126.2, Fat 0.6, SaturatedFat 0.1, Sodium 190.7, Carbohydrate 27.1, Fiber 7.7, Sugar 11.5, Protein 6.3
TACO SALAD
This is a variation of the normal taco salad your used to. I like to make it with taco chips rather then salad greens.
Provided by anidifrancofan
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet brown ground beef.
- Drain.
- Add taco seasoning and tomato sauce.
- Put taco chips in large bowl.
- Add ground beef.
- Add your chili of choice (i use amy's vegan chili).
- layer in salsa, onions, black olives, and the sour cream and cheese on top. save some green onions for garnishing the top.
- Enjoy!
Nutrition Facts : Calories 349.5, Fat 24.2, SaturatedFat 11.9, Cholesterol 86.9, Sodium 650.1, Carbohydrate 11, Fiber 3, Sugar 3, Protein 22.7
Tips:
- For a healthier taco salad, use lean ground turkey or chicken instead of beef. You can also use a combination of black beans and corn instead of ground meat.
- To add more flavor to your taco salad, use a variety of toppings, such as shredded cheese, diced tomatoes, sour cream, guacamole, and salsa.
- If you're making a taco salad for a party, you can assemble the salads ahead of time and store them in the refrigerator. Just be sure to add the dressing just before serving.
- Taco salad is a great way to use up leftover taco meat. Simply reheat the meat and add it to your salad.
- You can also make a taco salad using a pre-packaged taco seasoning mix. Just follow the directions on the package.
Conclusion:
Taco salad is a delicious and easy-to-make meal 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 good source of protein and fiber. With so many different variations, there's sure to be a taco salad recipe that everyone will enjoy.
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