Cook on medium-high heat for 10 minutes, stirring occasionally (until
prinkle with a little salt for flavour once tortillas are warm
Follow instructions for taco seasoning mix with hamburger. Stir in kidney beans (slightly mashed) into meat mixture.
Cool meat mixture in refrigerator until cool to touch.
Sprinkle meat/bean mixture over lettuce.
Arrange avocados, Cheddar cheese, tomatoes and green onions over lettuce.
Refrigerate 2 to 3 hours and toss with bottled French dressing.
Toss in crushed tortilla chips and serve.
In medium skillet, saute chuck and garlic until meat is browned; drain excess fat.
Add green chilies, tomatoes, salt and pepper; mix well.
Cook over low heat uncovered about 30 minutes. Just before serving, in large chilled salad bowl, arrange lettuce, cheese, corn chips and green onions with cooked meat mixture.
Toss lightly until well combined.
Garnish with chopped tomato.
Serve immediately.
Serves 6 to 8.
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.
ix flour with 2 tsp taco seasoning. Dust turkey in seasoned
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
Brown in skillet the ground chuck and onion.
Remove from heat and stir in kidney beans and salt and pepper.
Combine in a large salad bowl the lettuce, tomatoes and tortilla chips.
Put meat and bean mixture in a bowl.
May use the Chili Tomato Sauce recipe or taco sauce of your choice.
Serve meat and bean mixture over salad mixture (individual servings).
Put chili sauce or taco sauce over the mixture.
rain.
Combine meat, onion, taco seasoning packe t, cooked rice
Fry ground beef until brown. Drain fat.
Add 1/2 cup water & taco seasoning & thicken.
Let taco mix cool.
In a large salad bowl mix lettuce, tomato, cheese, salsa & hamburger.
Add salad dressing to taste.
Either add sour cream to salad or set aside.
Add liberal amounts of taco chips.
PS. The salad is usually only good for one day as the lettuce and chips get soft.
Enjoy!
For the Creamy Greek Dressing: Stir
s slightly thickened.
Heat taco salad shells according to package directions
Heat skillet to Med-Hi heat with small amount of oil; saute ground beef; brown, and drain well.
Add taco seasoning mix and follow directions of package.
Cool (Maybe be refrigerated for later use).
To assemble: Crush chips into bite-size pieces and add to salad bowl along with the meat,cheese, beans, tomatoes, lettuce, and green onions.
Pour dressing over all and toss to combine.
Serve immediately.
Note: May substitute 2 cups cooked cubed chicken, for beef; sprinkle taco seasoning over chicken and toss to coat.
For the chicken, mix the
sland dressing and the taco seasoning in a bowl. Stir well and
ichuan pepper in a small bowl. Add 1/2 of the
For the Dressing: In a small bowl, whisk all ingredients together. Set aside
For the Salad: Preheat outdoor grill or grill pan on high.
In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste.
Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste.
Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas
Brown ground beef, add taco seasoning, reserving 1 tablespoon for dressing.
Use a large bowl and layer ingredients in salad bowl, starting with lettuce and ending with cheese.
Cover and refrigerate.
Brown ground beef and drain off any grease.
Meanwhile, in very large salad bowl combine salad, tomatoes, green onions and kidney beans. Toss well.
Add slightly cooled beef and Catalina dressing. Mix well.
Add cheese and toss again.
Lightly smash chips and add to salad.
Toss and serve immediately.
Put the lettuce, pepper, cucumber, tomato, onion, avocado, cilantro (if using) and olives (if using) in a large salad bowl. Stir together the 2/3 cup of salsa and the Ranch dressing; pour it over the salad and toss. Divide the salad between the serving plates and top each one with the taco filling and shredded cheese. Put the salsa and sour cream on the table, so folks can add their own. Yield: 6 servings.