until desired doneness.
For Taco Salad:
Serve warm meat atop
Brown hamburg with sprinkled taco salad seasoning packet.
Add the tomato sauce and 1/2 can water; let cool.
Chop lettuce, tomatoes, crumbled nacho chips and Cheddar cheese.
Add cooled hamburg mixture.
Toss all together.
inutes). Remove from heat.
Salad: Peel and pit avocado, then
Prepare meat and taco seasoning according to package instructions. Chill.
In a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, Monterey Jack cheese and cooled taco meat mixture.
Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with Cheddar cheese.
Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.
Saute chicken breast in med.
size frypan, I use just a little oil so chicken doesn't stick.
Once it is cooked, remove from pan, and dice up the breasts.
Add Salsa and Taco seasoning to pan.
Return chicken diced to pan, and let simmer in sauce for 30 minutes.
Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce.
Serve chips on the side, they are great to scoop the salad on your fork.
A quick one pan easy entree.
Preheat oven to 400 degrees. Prepare the Mac & Cheese Dinner as directed on package. Cook meat with taco seasoning.
Layer seasoned meat, mac & cheese and salsa in 8-inch square baking dish.
Bake 20 minutes.
Combine cream cheese, sour cream, and taco season using a hand mixer.
Place the lettuce on the bottom of a small casserole dish.
Spread the cream cheese mixture on the lettuce.
Layer the rest on top of the cream cheese mixture.
Chill for at least one hour.
Serve with your favorite chips.
Brown meat with 1/2 the taco seasoning mix.
Mix together in a bowl the cream cheese, sour cream and the remaining half of the taco seasoning.
Layer the ingredients in a 9 x 13-inch pan in the following order:
thick layer of lettuce, cream cheese mixture, hamburger, tomato, onion, black olives, green pepper and Cheddar cheese.
Serve with taco chips and salsa sauce.
Keep refrigerated.
Serves 6 to 8.
Mash avocados well.
Add lemon juice; set aside.
Mix taco powder with sour cream; set aside.
Alternate avocados, beans and sour cream mix in layers until all is used up.
Top with onions, olives, lettuce and tomatoes (put tomatoes on just before serving).
Very good.
In a 9 x 13-inch glass pan, layer in the following order: lettuce, chopped onion, drained chopped tomatoes and chopped black olives.
Prepare meat mixture.
Fry ground beef; drain.
Add water and taco seasoning.
Simmer for 10 minutes.
Cool.
This is the next layer after black olives.
Cook ground beef in a skillet over medium heat, breaking the meat up as it cooks, until beef is browned and crumbly, about 10 minutes. Drain excess grease and stir in taco seasoning mix. Remove from heat and let stand until beef mixture is cool.
Mix ground beef with Cheddar cheese, ranch dressing, Italian dressing, and red onion in a large salad bowl. Chill the beef mixture until cold, at least 30 minutes. Lightly mix in lettuce and tortilla chips just before serving.
Brown turkey; drain, then add water and taco seasoning mix. Simmer until thickened.
Place meat mixture in bottom of pan.
For the first layer, mix sour cream and taco seasoning.
The second layer is salsa, third layer is lettuce and fourth layer is grated cheese.
Serve with nacho chips.
Stir together beans and taco sauce.
Spread the bean mixture evenly in rectangular dish on bottom and sides.
Sprinkle half of shredded cheese over bean layer.
In a large bowl, stir together refried beans, taco sauce and several dashes of bottled hot pepper sauce (if desired).
Spread refried bean mixture evenly on bottom and sides of Pyrex or Corning Ware dish.
Sprinkle shredded cheese over bean layer.
In a small bowl, combine the cream cheese, sour cream, mayonnaise and garlic powder.
Beat with an electric mixer (medium speed). Spread cream cheese mixture evenly over the cheese.
Brown ground beef and onion in a large skillet. Pour off drippings. Sprinkle taco seasoning mix over meat. Stir in tomato sauce and kidney beans. Cook slowly 10 to 15 minutes, stirring occasionally.
Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.
Brown ground beef; drain off drippings. Stir in beans, 1/2 cup salad dressing, chili powder and salt. Cover, reduce heat and simmer, stirring occasionally, 10 minutes. In medium bowl, combine remaining 1/4 cup salad dressing, tomatoes and bell pepper and mix lightly.
hem with Paula Deen's Taco Salad recipe #141195.
Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes.
Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.