Best 6 Midwestern Taco Salad Recipes

Midwestern taco salad is a unique and flavorful dish sure to tantalize your taste buds. This dish combines the classic flavors of Mexican cuisine with the familiar ingredients of a Midwestern salad, resulting in a delightful fusion of flavors and textures. Made with a base of crisp lettuce, seasoned ground beef, a variety of fresh vegetables, and a tangy dressing, this taco salad is a symphony of flavors. Topped with shredded cheese, sour cream, and your favorite taco toppings, this dish is a perfect blend of crunchy, creamy, and savory flavors. Whether you're looking for a quick and easy weeknight meal or a fun and festive party dish, Midwestern taco salad is sure to be a hit.

Let's cook with our recipes!

SOUTHWESTERN TACO SALAD RECIPE BY TASTY

Southwestern Taco Salad Recipe by Tasty image

Here's what you need: avocado, cilantro, lime juice, low-fat greek yogurt, water, salt, garlic, cumin, olive oil, chicken breast, taco seasoning, romaine lettuce, cheddar jack, black beans, avocado, corn, cherry tomatoes, tortilla strips

Provided by Tasty

Categories Lunch

Yield 1 serving

Number Of Ingredients 18

Ingredients

½ avocado
½ cup cilantro, chopped
1 tablespoon lime juice
½ cup low-fat greek yogurt, plain
⅓ cup water
½ teaspoon salt
½ tablespoon garlic
½ tablespoon cumin
1 tablespoon olive oil
1 chicken breast, diced
½ packet taco seasoning
1 head romaine lettuce, chopped
1 cup cheddar jack
1 cup black beans
1 avocado, diced
1 cup corn
1 cup cherry tomatoes, halved
1 cup tortilla strips

Steps:

To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
Top off with the avocado salad dressing and cilantro then serve immediately.
Enjoy!

SOUTHWESTERN BLT TACO SALAD

Southwestern BLT Taco Salad image

The best of both worlds-BLTs and tacos in one sensational salad!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
2/3 cup water
1/2 cup southwest ranch sour cream dip
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup chopped precooked bacon
1 can (2 1/4 oz) sliced ripe olives, drained
4 plum (Roma) tomatoes, each cut into 8 pieces
1 bag (10 oz) ready-to-eat romaine lettuce
1 cup shredded Cheddar cheese (4 oz)
1 cup chili cheese-flavored corn chips

Steps:

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.

Nutrition Facts : Calories 520, Carbohydrate 19 g, Cholesterol 120 mg, Fat 3, Fiber 3 g, Protein 32 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 6 g, TransFat 1 1/2 g

MIDWESTERN TACO SALAD

Midwestern Taco Salad image

This taco salad recipe is different from the ones that are on Recipezaar because it doesn't use Catalina dressing, you make the dressing for this salad. It also contains Doritos, kidney beans and colby or cheddar cheese. I haven't had a chance to try this recipe yet, so I am placing it here for safekeeping. Please Note: Time does not include cooling time for ground beef.

Provided by Crafty Lady 13

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground beef
1 (1 ounce) package taco seasoning mix
1/2 cup water
1 head lettuce, chopped
2 tomatoes, diced
1 small onion, diced
1 lb colby or 1 lb cheddar cheese, grated
1 (12 ounce) bag Doritos, crushed
1 (15 ounce) can kidney beans, drained and rinsed
1 cup oil
1/2 cup ketchup
1/4 cup vinegar
3/4 cup sugar
1 tablespoon Worcestershire sauce

Steps:

Brown and drain ground beef. Add taco mix and water to ground beef; simmer until thick. Cool. In a large bowl, layer lettuce, tomatoes, onion, cheese, crushed Doritos and ground beef. Drain and rinse kidney beans; add to salad. Mix remaining ingredients and pour over salad just before serving.

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

Ingredients

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

SOUTHWESTERN TACO SALAD

Southwestern Taco Salad image

Categories Salad Pepper Poultry turkey No-Cook Avocado Bell Pepper Hot Pepper Summer Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced canned chipotle chiles in adobo sauce
3 cups roasted turkey, cut into 1/2-inch cubes
1 large avocado, halved, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch pieces
1/2 cup diced sweet onion
4 tostada crowns (bowls) or 8 taco shells

Steps:

Whisk together olive oil, lime juice, cilantro, and chipotle chiles in large bowl. Season dressing to taste with salt and pepper. Add turkey, avocado, bell pepper, and onion to dressing. Toss to coat. Divide mixture among 4 tostada crowns or 8 taco shells and serve.

SEVEN LAYER GREEN SALAD RECIPE

Seven Layer Green Salad Recipe image

This tasty, fresh salad is easy-to-make and so much easier to serve than your traditional seven layer salad!

Provided by Kristen Hills

Categories Main Course Salad Side Dish

Time 10m

Number Of Ingredients 12

Ingredients

3 cups chopped lettuce ((iceberg or Romaine))
3 stalks celery (chopped)
salt and pepper (to taste)
8 ounces bacon ((cooked and crumbled))
5 eggs ((hardboiled and cooled))
1 cup cherry tomatoes (chopped)
6 green onions (sliced)
4 cups shredded cheddar cheese (divided)
10 ounces frozen peas (partially thawed)
¾ cup mayonnaise
¾ cup sour cream
salt and pepper (to taste)

Steps:

Chop or tear up lettuce and place in 9 x 13 dish
Chop up celery and add on top of lettuce. Add a sprinkling of salt and pepper.
Chop hard boiled eggs and add on top. Again, add a light amount of salt and pepper.
Crush bacon and add on top of eggs.
Add chopped tomatoes and green onions, then top with 2 cups cheese.
Pour on 10 ounces partially frozen peas. (I just let the frozen peas set out while I'm preparing this dish. The peas will thaw enough by the time it's time to eat.)
Stir together mayo and sour cream. Mix well. Spread on top of the frozen peas. Add salt and pepper to taste.
Sprinkle remaining cheese on top. (I used cheddar, but Parmesan would be delicious too!)

Nutrition Facts : Calories 523 kcal, Carbohydrate 9 g, Protein 17 g, Fat 47 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 163 mg, Sodium 501 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 23 g, ServingSize 1 serving

Tips:

To make the taco salad more flavorful, use a flavorful taco seasoning mix. You can make your own taco seasoning mix or use a store-bought mix.
Use a variety of fresh vegetables in your taco salad. Some popular vegetables to use include lettuce, tomatoes, onions, and cucumbers.
For a healthier taco salad, use lean ground beef or turkey. You can also use crumbled tofu or tempeh for a vegan option.
Use a variety of toppings for your taco salad. Some popular toppings include cheese, sour cream, guacamole, and salsa.
To make the taco salad more fun and interactive, let your guests build their own tacos.

Conclusion:

Taco salad is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover taco meat and vegetables. Taco salad is also a healthy and affordable meal that can be enjoyed by people of all ages. So next time you are looking for a quick and easy meal, give taco salad a try.