CHILI TACO SALAD RECIPES

Name: Catalina Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/2 pounds lean ground beef (90% lean); 3 cups shredded cheddar cheese; 1 can (15 ounces) pinto beans, rinsed and drained; 2 medium tomatoes, seeded and chopped; 1 large onion, chopped; 1 bunch romaine, torn; 1 package (9-1/4 ounces) corn chips; 1 bottle (24 ounces) Catalina salad dressing

CATALINA TACO SALAD RECIPE: HOW TO MAKE IT

Catalina Taco Salad Recipe: How to Make It image

This quick and easy taco salad is popular with the teen campers at the youth camp my husband directs. Our daughter has requested it two years in a row for her birthday dinner. —Kay Curtis, Guthrie, Oklahoma

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1-1/2 pounds lean ground beef (90% lean)
3 cups shredded cheddar cheese
1 can (15 ounces) pinto beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 large onion, chopped
1 bunch romaine, torn
1 package (9-1/4 ounces) corn chips
1 bottle (24 ounces) Catalina salad dressing

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl. , Add the cheese, beans, tomatoes, onion, romaine and corn chips. Drizzle with dressing; gently toss to coat.

Nutrition Facts : Calories 631 calories, FatContent 42g fat (12g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 1145mg sodium, CarbohydrateContent 39g carbohydrate (16g sugars, FiberContent 4g fiber), ProteinContent 21g protein.

TACO SALAD FOR A LARGE CROWD RECIPE: HOW TO MAKE IT

Taco Salad for a Large Crowd Recipe: How to Make It 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

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

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

Number Of Ingredients 13

Ingredients

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, FatContent 15g fat (4g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 696mg sodium, CarbohydrateContent 23g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 10g protein.

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