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.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Brown ground beef.
Add taco mix.
Follow directions on package.
Cool; layer chips, shredded lettuce, meat, cheese, avocado slices, tomato and top with your favorite salad dressing.
In a mixing bowl put the ranch dressing.
Add 1/4 cup salsa and stir. Add 1 Tble. of salsa at a time until you have the desired kick to your dressing. Add as much or as little as you wish.
Stir in the minced cilantro. This is optional but I love it myself.
Check for salt and pepper.
Serve with taco salad. I especially like this dressing on a chicken taco salad.
Cook beef, onion and taco seasoning until brown; drain and cool.
Toss lettuce and tomatoes and cooled meat.
Add cheese and crushed Doritos just prior to serving.
Use enough dressing to make salad moist.
Serves 6 to 8 as main meal, 10 to 12 as side dish. May add kidney beans, pinto beans or any other flavored beans to stretch the meal.
Brown ground beef in skillet and drain.
Add taco seasoning and water according to package directions and simmer 10 minutes. Spread beef in shallow dish and top with shredded Cheddar cheese. Top with chopped lettuce and tomatoes and sprinkle on taco sauce. Serve with nacho chips and sour cream.
Makes a great snack for guests and is perfect for lunch or a light supper.
hem with Paula Deen's Taco Salad recipe #141195.
Follow directions on flavor packet for browning meat.
Chop tomatoes and olives.
On a large platter, place meat in center. Put lettuce around meat.
Top lettuce off with tomatoes and olives; put chips around lettuce.
Garnish with cheese, peppers and sour cream.
Salsa or taco sauce on side.
Brown ground beef; drain.
Add taco seasoning.
Crush corn chips; spread over bottom of a 9 x 13-inch baking dish.
Top chips with the beef mixture; layer with Mozzarella cheese, tomatoes, lettuce and black olives.
Add sour cream or salsa as desired.
Brown beef with onion.
Add taco seasoning and 1/4 cup water, boil 10 minutes.
Cool beef.
Layer lettuce, corn chips, beef, and cheese.
Add tomatoes, olives, and other toppings if wanted.
Top with creamy french and enjoy!
Brown and drain ground beef.
Mix in taco seasoning.
In a large bowl, combine lettuce, tomatoes and olives.
Assemble individual salads using lettuce mixture, meat and remaining condiments as desired.
Serve with tortilla chips.
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. Makes 6 to 8 servings.
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.