Best 6 Southwestern Taco Salad Recipes
In the realm of culinary delights, the southwestern taco salad stands tall as a vibrant and flavorful dish that tantalizes taste buds and captivates hearts. Its origins stem from the fusion of Mexican and American cuisines, resulting in a harmonious blend of bold flavors and textures. This delectable salad, adorned with an array of colorful ingredients, invites you on a culinary journey through the vibrant landscapes of the Southwest, promising an explosion of taste with every bite. Its versatility allows for endless variations, catering to diverse preferences and dietary needs, making it a perfect choice for both casual gatherings and special occasions. As you embark on this culinary adventure, let us guide you through the essential steps and ingredients required to create a southwestern taco salad that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTHWESTERN TACO SALAD RECIPE BY TASTY
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
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 CHICKEN TACO SALAD
Dinner in 30 minutes is a breeze when you start with cooked and seasoned chicken breast strips from the freezer.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl, beat dressing ingredients with wire whisk until well blended.
- In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.
Nutrition Facts : Calories 450, Carbohydrate 20 g, Cholesterol 115 mg, Fat 5, Fiber 3 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 6 g, TransFat 0 g
SOUTHWESTERN TACO SALAD
I came across this recipe while spending a winter in Arizona. Now as soon as we return home each spring, our grandchildren are waiting for me to make these refreshing salads. To save time, bake the salad shells in the morning. Cool: store in an airtight container.-Betty Johnson, Olympia, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Prepare taco salad shells according to package directions; set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through., Spoon about 1/3 cup meat mixture into each salad shell. Top with the lettuce and remaining meat mixture; sprinkle with bacon. Serve with toppings of your choice.
Nutrition Facts : Calories 313 calories, Fat 15g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 732mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 7g fiber), Protein 17g protein.
SOUTHWESTERN TACO SALAD
Forget the big salad bowl! Wow your table by serving this taco salad in restaurant-style tortilla bowls. Serve it as a starter or as a main dish--it's memorably delicious either way.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 27m
Yield 4
Number Of Ingredients 6
Steps:
- Press 1 tortilla into a 4-cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1-1/2 minutes. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.
- In saucepan used to cook Spanish Rice, combine rice, black beans and corn; heat through.
- In tortilla bowls, evenly arrange lettuce. Evenly top with rice mixture, then sprinkle with cheese. Top, if desired, with your favorite taco toppings such as chopped tomato, chopped avocado, salsa, sour cream and/or chopped fresh cilantro.
Nutrition Facts : Calories 663.9 calories, Carbohydrate 85.3 g, Cholesterol 29.7 mg, Fat 17.3 g, Fiber 16.9 g, Protein 26.1 g, SaturatedFat 7.5 g, Sodium 1347 mg, Sugar 5.7 g
SOUTHWESTERN TACO SALAD
Categories Salad Pepper Poultry turkey No-Cook Avocado Bell Pepper Hot Pepper Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
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.
SOUTHWESTERN CHICKEN TACO SALAD
Dinner in 30 minutes is a breeze when you start with cooked and seasoned chicken breast strips from the freezer.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl, beat dressing ingredients with wire whisk until well blended.
- In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.
Nutrition Facts : Calories 450, Carbohydrate 20 g, Cholesterol 115 mg, Fat 5, Fiber 3 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 6 g, TransFat 0 g
Tips:
- Choose the right taco shells. For a crispy salad, use hard taco shells. For a softer salad, use soft taco shells or tortilla chips.
- Make your own taco seasoning. It's easy to make your own taco seasoning at home, and it's much healthier than store-bought seasoning packets. You can find recipes for homemade taco seasoning online or in cookbooks.
- Use fresh ingredients. Fresh ingredients will make your taco salad taste better. If you can, use fresh lettuce, tomatoes, onions, and cilantro.
- Don't skimp on the toppings. Toppings are what make taco salad so delicious. Be sure to add plenty of your favorite toppings, such as cheese, sour cream, guacamole, and salsa.
- Serve your taco salad immediately. Taco salad is best served immediately after it's made. The longer it sits, the sogdier it will become.
Conclusion:
Taco salad is a delicious, easy-to-make meal that's perfect for a quick lunch or dinner. It's also a great way to use up leftover taco meat. With so many different variations, there's sure to be a taco salad recipe that everyone will enjoy.
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