TACO SALAD IN A BOWL RECIPES

EASY TACO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Taco Salad Recipe: How to Make It - Taste of Home image

This salad goes over well at any social function. (Teenagers just love it!) I usually double the recipe because it disappears so fast.—Faye Shaw, Medicine Hat, Alberta

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 pound ground beef
1 package (1-1/4 ounces) taco seasoning
1 medium head lettuce, shredded
2 medium tomatoes, seeded and chopped
1 cup bottled Catalina dressing
4 to 5 cups corn chips, crushed
2 cups shredded cheddar cheese

Steps:

In a skillet, brown ground beef; drain well. Stir in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well to mix. Serve immediately.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

TASTY LAYERED TACO SALAD RECIPE: HOW TO MAKE IT

Tasty Layered Taco Salad Recipe: How to Make It image

My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. —Elissa Dougherty, Babylon, New York

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 12 servings (1 cup each).

Number Of Ingredients 16

Ingredients

1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups shredded cheddar cheese
1 cup salsa
2 cups sour cream
Tortilla chips

Steps:

In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

Nutrition Facts : Calories 289 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 559mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 13g protein.

More about "taco salad in a bowl recipes"

EASY TACO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

This salad goes over well at any social function. (Teenagers just love it!) I usually double the recipe because it disappears so fast.—Faye Shaw, Medicine Hat, Alberta
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories per serving

In a skillet, brown ground beef; drain well. Stir in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well to mix. Serve immediately.

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TASTY LAYERED TACO SALAD RECIPE: HOW TO MAKE IT

My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. —Elissa Dougherty, Babylon, New York
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Cuisine North America, Mexican
Calories 289 calories per serving

In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

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GROUND BEEF TACO SALAD RECIPE: HOW TO MAKE IT

In spring we look for something light and refreshing on the menu after the heavier comfort food of winter; this salad is a great solution. —Muriel Bertrand, Shoreview, Minnesota
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Reviews 4.3
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Calories 469 calories per serving

In a large skillet, cook beef over medium heat until no longer pink, crumbling meat; drain. Stir in the bean dip, chili powder, salt and tomato liquid. Remove from the heat., In a large bowl, combine the tomatoes, lettuce, cheese, onions and olives. Add beef mixture; toss to coat. Top with chips. Serve immediately.

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