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.
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.
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.
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.
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.
Prepare salad. Mix in taco chips and toss salad with salad dressing. Top with shredded cheese.
Brown beef and drain; add taco seasoning mix and follow directions.
Layer lettuce in bottom of large bowl or you may use taco salad bowls.
If you use taco salad bowls, first follow directions and then layer lettuce in bottom.
Add ground beef, kidney beans, Fritos, tomato, onion and cheese.
Top with salad dressing and enjoy.
Brown beef; drain.
Add kidney beans.
Cover and simmer until beans are cooked.
Add taco seasoning to dressing and shake well. In large bowl, combine lettuce, cheese and chips.
Mix.
Add in meat and bean mixture and stir again.
Cover with taco/dressing mix and mix well.
In cruet or bottle, combine all ingredients. Mix well, then chill. Serve on taco salad or Indian tacos. May add dry taco seasoning or Tabasco for extra zip.
Spread refried beans on bottom of a large dish with straight sides or 2 pie pans.
Next spread guacamole or taco salad dressing mix that you mixed with sour cream.
Make in the order above.
If you want it a little spicier, you might use a little taco sauce spread on top of the tomatoes.
Its about 2 inches deep in one casserole.
In large skillet, cook ground beef and garlic until meat is no longer pink.
Drain fat.
Stir in chiles, tomatoes, kidney beans, salt and pepper (and chili powder or taco seasoning if using).
Simmer uncovered for 30 minutes.
Arrange tomatoes, lettuce, cheese, onion and sour cream in separate serving bowls.
Place tortilla chips, lettuce and meat mixture in serving dishes alongside toppings and allow guests to assemble their own salads.
Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
Brown ground beef and drain.
Add taco sauce and refried beans and heat through.
Bake salad shells according to package directions.
Top shells with all the fixings you like.
o wrap around a hard-taco shell, then fill shell with
housand island dressing and the taco seasoning in a bowl. Stir
Mix sour cream, cream cheese, taco seasoning and lemon juice in a mixing bowl (use electric mixer).
Lay out on a cookie sheet; cover with lettuce, tomatoes and shredded cheese.
Sprinkle paprika on top.
Take nacho chips and use the taco salad like dip.
Put all items into individual bowls.
Allow each person to build their own taco salad with the items above to their personal liking.
The salad dressing is the best!
On large plate, spread refried beans; for next layer, add precooked taco meat.
Third layer is sour cream, 4th layer is chopped lettuce, 5th layer is cheese, 6th layer is chopped tomatoes and 7th layer is sliced black olives.
Use Tostitos chips to scoop up taco salad.
Brown ground chuck in a large skillet.
Drain fat.
Add package of seasoning mix and 3/4 cup water.
Stir together well. Let simmer for 5 minutes.
Add pinto beans (remove fat).
Stir together and let simmer for 15 minutes.
Prepare salad shells according to directions.
Prepare veggies.