How to Cook Tasty Taco Salad

Taco Salad. Browse Our Official Site For Tasty Mexican Salad Recipes! All the standard taco salad fixings (ground beef, lettuce, tomatoes and onion) are chopped and tossed together with two kinds of cheese, purple kidney beans, Thousand Island dressing and a generous helping of corn chips to create a kaleidoscopic party-pleaser. Meatless Taco Salad This colorful entree combines popular taco ingredients—minus the ground beef.

Brown ground beef and taco seasoning. In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. You can have Taco Salad using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Taco Salad

1. It's 1 packages of flour tortilla shells,(large or small ones).
2. You need 2 lb of ground beef, chuck or chicken Chunked or shredded for chicken.
3. Prepare 1 of large onion, chopped.
4. It's 1 head of lettuce, Shredded.
5. Prepare 3 of tomatoes, dices small pieces.
6. Prepare 8 oz of sour cream.
7. It's 2 can of refried beans, or homemade works great.
8. You need 2 packages of taco seasoning mix.
9. It's packages of shredded cheese.
10. You need 1 of guacamole (optional).
11. It's 1/2 cup of water.
12. It's 1 of vegetable oil.
13. Prepare of Black beans optional.

In a skillet, brown ground beef; drain well. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well to mix. Top with cheese, pico de gallo, and sour cream, then garnish with cilantro and crisp tortilla strips. An easy taco salad is even simpler than those, and it's still packed with all your favorite Mexican flavors.

Taco Salad instructions

1. On medium heat, brown beef or chicken until fully cooked, breaking beef up until crumbly..
2. Heat enough oil to deep fry in deep pot to 350°F..
3. Drain the meat and keep warm..
4. Mix taco seasoning, water and beef or chicken and mix well and cook until mixture thickens. Set aside and keep warm..
5. Take 1 flour tortilla and place in hot oil. With a slotted metal spoon, put down the center of tortilla and hold under oil. This will form the bowl. The sides will rise and while holding down the middle it will form..
6. Fry a couple of minutes until browned to your liking..
7. Drain cooked shells on cooling rack over paper towels to drain excess oil..
8. Put meat in bottom of shell and top with lettuce, tomatoes, refried beans, sour cream and cheese. I like Guacamole in mine. and shredded cheese of your choice. I use the Mexican Taco blend or sharp cheddar..

The smoky seasoned browned beef, juicy grape tomatoes, creamy avocado and sour cream, crispy Romaine lettuce, sharp cheddar cheese, and spicy (or mild!) salsa are all combined to perfection. Taco salad is one of the ultimate weeknight recipes. When there's not much time to make something taco salad is a great option, especially this version which uses ground beef (no dicing up chicken or beef), bottled salsa to add lots of flavor without the prep, and pre-shredded cheese. Brown ground beef, drain grease, adding taco seasoning and following directions on package. When ground beef is cold, place in a large bowl and add all remaining ingredients.

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