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How to Make Simple Taco Salad | Taco Recipe | Allrecipes.com

Allrecipes member denisse williamson,comments put a twist on the conventional,taco salad with this quick and easy,recipe for a delicious salad meal and,it's fun for the children to help make,heat a large skillet over medium-high,heat cook one pound of lean ground beef,until it's well browned once the meat is,browned drain off excess fat if any stir,in one in a quarter ounce package of,taco seasoning mix,next stir in one 16 ounce can of chili,beans along with one 16-ounce bottle of,French dressing,stir this together,now fill the dressing bottle 2/3 full of,water,close it shake it up,and add the water to the skillet,stir and bring the mixture to a boil,then reduce the heat and simmer for 15,minutes chopped enough fresh tomatoes to,make one cup,you,you,roughly chop one head of iceberg lettuce,add the lettuce to a large bowl crush 14,and a half ounces of tortilla chips a,rolling pin works well,toss the crushed tortilla chips into the,bowl with the iceberg lettuce add 2 cups,of shredded cheddar cheese the chopped,tomatoes,the meat mixture,and toss all the ingredients together,well,add in four tablespoons of sour cream,and half of a cup of prepared salsa,toss the salad again and serve,serve it with a dollop of sour cream on,top and chips and salsa on the side taco,salad

Recipe: Catalina Taco Salad

Recipe: Catalina Taco Salad

now let's get right on to our catalina,taco salad we had a couple of people,request this salad we've talked about it,before we've done this in the past just,a real good quick easy salad you don't,get all the sodium from a taco seasoning,packet because actually the Catalina,dressing that we're going to use is what,actually kind of flavors or hamburger,meat all right we are going to take our,hamburger meat now I am doubling this,recipe so when you look at this you'll,know this is a wild amount of meat but,it is only because I have doubled it I'm,going to transfer this to this and I,cooked I have already cooked my meat,ahead and then won't transfer it to this,big bowl and when I say large bowl,obviously most of us do not have bowls,this size at home who cook this good and,browned now today I didn't but a lot of,times I cook my hamburger meat with a,little onion or a little garlic do most,of you all do that just to kind of,flavor it,I didn't today all right so we've got it,in a bowl and this is just one of these,putting together recipes now we're going,to add cheese lots and lots and lots of,cheese now like I said keep in mind we,are doubling this where you think I've,lost my mind okay you put about I'm,three cups in a normal recipe so we're,going to put six in this one somewhere,there abouts more or less it's all right,maybe a little more,all right I like cheese because you,haven't noticed if you're new to the,class I like cheese that's one of my,favorites cream cheese and cheese and,sour cream so and cool hwhip cool and,homemade whipped cream you won't,remember that homemade whipped cream is,like my favorite thing to make in all,the world it's whipped cream I don't,know why I like to beat whipped cream,but I do alright now we start our cheese,in there now we're going to add pinto,beans we've drained and rinsed those,wonders of rinse those rule really well,so I kind of toss got that little piece,of meat I think that's a mashed mean,actually alright we're going to kind of,stir that around,cheese those up just a little bit,the real good rich taco salad by the way,all right now we're going to we're going,to keep our tomatoes out to the side,some people can't feed some people can't,have tomatoes so we'll just put those on,the side you know I can just mix those,in on your plate now we're going to put,onion and believe it or not this was two,onions that's a lot of onion does it not,so we're going to stir that in,we may have a few onions on the side,those are these are real good Vidalia,onions and did you know when you're,picking out a Vidalia onion if you get a,flatter onion if it's kind of short and,flat the onion will always any kind of,onion actually but the flatter the onion,let sweeter the onion mm-hmm all right,now we've got this all mixed in together,and this makes a large and it's even if,you don't add the corn chips or you can,put them in there or you can put corn,chips in and leave the lettuce out to,the next day if you're going to eat it,more than one day it is really good,leftover the next day all right now,we're going to add a romaine lettuce,well I cheated a little bit tonight,because we do have this and you might as,well use I got hearts of romaine and I,got leafy green romaine so this is what,I'm using tonight very good it's washed,littles a noodles of times great company,we buy from Fresh Express is a wonderful,company really good to Food City Food,City is good too yes yes they do and,actually to even step foot inside of,their of their factory of where they are,Washington processing this you actually,they actually wash your shoes you have,to put covers over your shoes just like,you would in the hospital hair nets,coats on I mean it's a it's a huge,process my husband is toward the factory,they have a factory in Atlanta one in,California and he's been to both and,they are very very they stress all of,this it is no joke that they take it,very seriously they they are very,particular in their sanitation and it,shows it is so that really you know that,made me feel good even though you know,you hear that kind of stuff but once,somebody you know witnesses that it kind,of it kind of means a little bit more,so all right we're stirring this up and,you can see what a hearty salad,even-even not double this is a really,hearty sell if you wanted to take this,to a dinner or a picnic or you're having,a lot of people over this is the way to,go all right and if you don't want to do,it ground beef you could always do,ground chicken or you could do half and,half or you could do ground turkey or,half-and-half with it all right,now we are going to add our corn chips,and I'm walking around like I don't have,a clue I forgot we're up it's corn chips,all right this is a mighty salad I,forgot how much it really made oh no I,don't think so oh well okay we're we're,going to have a hay day today I hope you,all are hungry too no but this is a,beautiful salad and I like the corn,chips when they get a little bit softer,I like that b

The Best Taco Salad Recipe - Just Like Mama Used To Make | Cook Eat Repeat | Blackstone Griddles

The Best Taco Salad Recipe - Just Like Mama Used To Make | Cook Eat Repeat | Blackstone Griddles

be in it oh I wouldn't do that to you,you have done that to me no I haven't,have I,with the pellet gun that was an airsoft,gun and hit you in the leg grippy it's a,trooper shall we cook so today I want to,do something fun I wanted you a little,throwback Thursday for all of you guys,out there so I kind of knew I wanted to,become a coconut was really really young,my mother is a fantastic cook and oddly,enough those recipes that I remember,from my childhood the ones that meant so,much weren't the ones that she did,really like amazing food which she does,all the time it was actually the simple,step that's the first things that I,learned how to make so I wanted to take,it back we're going old-school CJ can we,have like a throwback Thursdays thing so,today I'm gonna show you guys how to,make a taco salad but this is full-on,old-school Nate's childhood eight year,old Nate one of the first things ever,learned how to make so let's jump right,in I'm starting with some 90/10 ground,beef now we want to have some fairly,lean ground beef so I've got my airfryer,on medium medium-high heat we're gonna,take our ground beef right down we're,good we're gonna give this a nice chop,we're gonna add my new favorite we have,it now we're gonna elevate just a little,bit I'm gonna go with some of the secure,line and if you haven't had this yet,this so so good we have some find this,at Walmart or on Blackstone produce calm,you're gonna go right over the top of,our ground beef gonna be a little,generous with it I'll tell you about,that in just a little bit so I mean,that's pretty generous Rae suggests that,is fairly or generous Bailey you're a,giver you know me you know me see this a,natural shop,really really quick meal so I'm you're,talking like a weeknight quick fix this,spread it out and let it go get back,over to our cutting board and do the,rest of it I'm gonna start with my red,onion we don't need a ton now I'm just,doing a nice tiny little dice here just,like that but somebody was asking a,question about which onions are best and,red onion shines when it is raw so we're,not going to be cooking this at all is,that because it's mild or it's more,sweet you know honestly the the yellow,sweet onions have a lot more sugar so,when you caramelize it the flavor,actually changes with red onions it's,more of a texture change than a flavor,change although I will say the only time,I ever cooked single only time I ever,cook with red onion is when I'm doing,bacon jam which we haven't done a video,on that sounds good,we need to yeah I've got a little bit of,tomato let's give her a beefy flip real,quick we want a little bit of,traumatization,we don't want to dry it out remember,this is ninety ten so we don't have all,of that fat so we want to cook it fast,okay so it has just a slight little bit,of caramelization actually where we are,right now if you can see that CJ but,it's like 90% almost cooked so real,quick we're gonna take a lime give this,a nice roll rolling the lime helps us,loosen up the juice on the inside it,gives us a better squeeze it's basically,we're back so we're gonna give that a,roll cut it in half and give it a,squeeze over the top of our beef now,this is gonna caramelize and reduce,because of that natural sweetness that,tart sweetness in lime so those sugars,will caramelize just a bit adding a lot,of flavor and also adding a good bit of,color because as it caramelizes it,starts to get golden and beautiful so,flavor and texture all day long what can,you smell that CJ mmm oh man that lime,juice mixed with that secure line,it's like lime over a little buddy,there's such a thing as lime overload I,don't know if there is not for me no not,for me either we don't need a ton of,this we just want to have a nice fun,little topping if you wanted to you,could do salsa instead of fresh tomato,and onion but this is the way mama did,it so CJ this way I'm gonna do it it's,good for Mama it's good for Mama it's,good for me mama said okay good well,name that movie in the comments below,did they hear you,I don't know same movie different life,oh like that's like 20 lines in the,movie sure let's start that way you,don't get it moving so I'm gonna keep,everything like I said kind of roughly,the same shape nice and small that looks,pretty good,well it's gonna take some of these,jalapenos now absolutely skip this part,if you don't like spicy we're just gonna,give this a quick little dressing CJ,you've seen me do this before with,pineapple oh yeah I'm making that oh man,pickling it yeah we're not gonna pickle,it this is more like like a dressing all,right so we're just gonna do a very thin,slice this is just to beautify our,recipe you've got red and green I'm,gonna throw this into my mocha a bowl,hello and Todd says it Todd like gives,it some gusto I appreciate that so we're,gonna throw these into our mocha half a,bowl we're gonna had just a little bit,of pineapple juice and some red wine,vinegar just a touch,this is gonna bring out a little bit of,t

Dorito Taco Salad Recipe

Dorito Taco Salad Recipe

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How to Make Seven-Layer Dip | Allrecipes.com

How to Make Seven-Layer Dip | Allrecipes.com

the Allrecipes member who submitted this,recipe for the seven-layer dip commented,this is a great party dip because it's,best served at room temperature you can,set it out on the table early and finish,cooking the rest of your meal this dip,is constructed by placing seven layers,of ingredients unstoppable on another to,make a beautiful presentation that,everyone will want to dip into to begin,in a large skillet you'll need to brown,one and a half pounds of ground beef,drain the fat from the brown beef and,allow to cool to room temperature while,you start working on your first layer,next chop one tomato to make about half,a cup chopped green onions to make about,half a cup chopped 1/2 and a quarter,ounce can of black olives then add the,tomato,the green onions and the olives to the,drained,mix this well on the bottom of a 9 by 13,inch serving tray or glass serving bowl,with several inches of height spread a,16 ounce can of refried beans to create,the first layer the recipe calls for,four cups of packaged shredded cheddar,Monterey Jack cheese blend to be divided,into two parts so sprinkle the first two,cups of cheese on top of the refried,beans to complete the second layer cover,the first cheese layer with a cooked,ground beef to create the next layer,spread one cup or 8 ounces of sour cream,to cover the ground beef completely,the next layer is a cup of guacamole,that needs to be spread on top of the,sour cream we're using a store-bought,guacamole but make their own if you have,the time then pour a cup of salsa over,the guacamole layer and spread evenly,for the final layer sprinkle the,remaining two cups of shredded cheddar,Monterey Jack to cover the salsa layer,for a fun finish to the seven layers,sprinkle the top with the black olives,then the chopped tomatoes,and then the green onions for a pop of,color,and easy to make ahead recipe it's a,carful crowd-pleaser,every time watch your friends and family,devour this five star dip that one all,recipe member says can be spiced up or,toned down as you like plus it works,great on gameday

Healthy TACO SALAD RECIPE: Easy In 20 Minutes!

Healthy TACO SALAD RECIPE: Easy In 20 Minutes!

(upbeat music),- Hi everyone, it's Maya from WholesomeYum.Com.,And today I'm showing you how to make a taco salad.,This is one of my favorite weeknight Mexican recipes,,because it's so easy to make.,It takes just 20 minutes and the whole family will love it.,It's perfect for taco Tuesday or - let's be real - any day.,Let's do this!,(bright music),The beauty of this recipe,is that it uses simple, natural ingredients,you probably already have in your kitchen,,and you can customize it as much as you like.,So what goes in a taco salad?,First, we've got the ground beef.,This is the meat that we use in our taco salad.,If you like, you can also use ground turkey or chicken,,or even a shredded chicken.,Totally up to you what protein you like in your salad.,We season our meat with a taco seasoning.,I make my own, and I'll link that down below.,But you can also use a store bought one, if you like.,And just keep in mind, if your taco seasoning is not salted,,you'll want to add salt to your meat.,The amount of salt that you'll need,is about one teaspoon per pound of meat.,We have a little bit of oil.,I use avocado oil.,You can also use olive oil, if you like.,The oil is just for frying the meat.,The other thing I like to add when I add the seasoning,is a little bit of water.,It just makes the meat a little bit more creamy.,If you don't want to add that, totally fine,,you can also just add the seasoning by itself.,Let's go over the veggies in the taco salad.,We've got lettuce, I use romaine.,You can use any kind of greens you like.,We have grape tomatoes. If you prefer, you can also chop up,some Roma tomatoes or any other tomato that you like.,Next, we have the cheese.,I like to use a cheddar cheese.,You can also use a different kind.,You can try a Mexican blend,,or if you'd like a little kick,,pepper jack is really delicious.,My favorite part of a taco salad is the avocado.,It's creamy, it's perfect for any Mexican recipe.,I think it's a must.,For our dressing, we're keeping it super simple.,Instead of mixing up an actual dressing,,we're simply gonna mix some salsa and some sour cream.,When you stir it all together,,it's gonna make this creamy dressing,you're gonna absolutely love it.,And it's way easier than making a dressing from scratch.,At the end, we have some green onions.,If you like, you can use a different kind of onion,that you like.,Red onions are great for Mexican recipes,,or you can use a white onion, totally up to you.,Now that we have all the ingredients covered,,let's make this taco salad.,Grab your skillet and place it over medium high heat.,A 10 inch skillet is a good size,and be sure it has a heavy bottom,so that your meat cooks evenly.,Add a teaspoon of avocado oil.,You only need a little bit,since your meat will have fat in it as well.,(bright music),Add a pound of ground beef,and use a wooden spoon or spatula,to break it up as you cook.,(bright music),Cook the meat for 7 to 10 minutes,until it's nice and brown.,(bright music) (meat sizzles),You also want the extra moisture to evaporate.,Once your meat is cooked and nice and dry,,add two tablespoons of taco seasoning,and a quarter cup of water.,(meat sizzles) (bright music),Stir it all together and cook for a little longer,to make your taco meat.,Now it's time to chop our veggies.,Grab a head of romaine lettuce,,that's about eight ounces, and slice it.,(bright music),Then, turn and chop in the opposite direction.,Add it to your bowl that you're gonna use,for your taco salad.,Next, we've got grape tomatoes.,You need one and a third cups of grape tomatoes,,and you can slice them in any direction you like.,My favorite part, the avocado!,Slice it length-wise,,then twist and hope that it's beautiful inside.,Grab one half and slice length-wise.,Then slice in the opposite direction.,Use a spoon to release the cubes of avocado.,For the side with the pit, pierce the pit with a knife,,then twist to release.,Repeat the slices with the other half of the avocado.,And add it to your bowl.,Next, we've got the green onions.,I like to use little scissors to make slices,that way they don't rip or tear, if you use a knife.,You'll need half a cup of green onions total.,(bright music),Add three quarter cup of cheddar cheese,,a third of a cup of salsa,,and a third of a cup of sour cream.,(bright music),Finally, add the cooked ground beef to your salad.,Our taco salad is ready.,The lettuce is crisp,,the ground beef is warm and flavorful,,the tomatoes are juicy,,and the sour cream and salsa,make the BEST taco salad dressing.,You're going to love this salad.,Finally, it's time to toss it all together.,You might want to use a slightly larger bowl than I did,so that it's easier to do.,I like to use these wooden tongs,,but two spoons will work just as well.,Mixing up the salad will stir together the salsa,and the sour cream,to make a creamy dressing that you're going to love.,(bright music),Transfer your salad to a plate and dig in.,I hope you'll make this taco salad soon.,If

How to Make Birria Tacos | Get Cookin' | Allrecipes.com

How to Make Birria Tacos | Get Cookin' | Allrecipes.com

video tacos if you know you know and if,you don't know better late than never,it's all about the flavorful braising,liquid i'm going to show you how to make,it starting with our dried chilies the,three we're using to make the sauce are,guajillo chilies ancho chilies and chili,day our bowl i'm going to start by,removing the stem and the seeds from all,of these,you can kind of hear them shake inside,and then you can just dump out all the,seeds you can leave the seeds in there,if you want it extra spicy there's going,to be just a lot of flavors going on,throughout i don't want to overpower,that with a bunch of heat once that's,done i'm just going to add these into,some boiling water and let them steep,and soften for about five minutes then,we're just going to crank off the heat,let them cool completely in the meantime,let's sear the meat,this right here,is the star of the show this is a good,beef chuck roast and that's what we're,using today start by making sure your,meat is really dry that's the way to get,a good sear on it and then this is not,in the recipe but when i'm searing,something that i'm eventually just going,to shred anyway i like to cut it into,some chunks instead of just one big,piece that way you've got a lot more,surface area to get that good brown,crispy bits chuck roast has a lot of,marbling throughout as this slow cooks,it's going to become just so tender and,just melt in,your mouth next i just want to,generously season it with some salt and,pepper i like to get one side seasoned,and then the pan and then i'll season,the other sides the method here is just,like you make any other kind of pot,roast or beef stew,get it good and seared on the outside,then we're going to add our liquid in,that's the sound you want to hear if it,doesn't sizzle right away your pan is,not hot enough once i get that seasoned,side down i'm going to go in and season,the other sides don't skip this step,this is the first and greatest layer of,flavor while the meat is searing i'm,going to grill off our tomatoes grilling,your tomatoes is going to develop,another sort of rich smoky flavor to,this whole sauce,all those good crusty bits that's what,i'm talking about once our meat is all,seared and our tomatoes are cooked we're,going to throw this all in the blender,and make the best sauce ever,now we're making that sauce that plays,so many important roles in this whole,dish i'm just going to add these soaked,chilies right to the blender but you,don't want to discard all that liquid,you want to save some because it's going,to go in our broth right now we're going,to add those tomatoes this is what,you're looking for they've got a little,char on the outside they're soft and,juicy on the inside they're starting to,kind of wilt a little bit you can just,throw them straight in the blender just,like that and now we'll add a whole,bunch of flavors straight from our spice,cabinet starting with just some white,vinegar two cloves of garlic four whole,cloves and then just a little dash of,everything starting with cinnamon cumin,some ground thyme little marjoram and,oregano a couple teaspoons of black,pepper and a little salt and i'm going,to take about a quarter cup of our,chili pepper soaking liquid to start,blender up,just look at that color you can just,tell by looking at it how much flavor is,in there we've got our meat that's been,all nice and caramelized i'm just going,to strain this sauce right over the meat,we're going to toss it make sure it's,all fully coated i mean you can stop,here and just put this straight over a,shoe and it's gonna taste good you're,straining it just in case there are any,big chunks of seeds or peel left from,the peppers but i don't want any of this,to go to waste i'm just tempted to pour,the whole daggum thing over it i don't,see anything,alarming in here let's do it the acid,from the tomatoes and the vinegar that's,in that sauce is going to lift all those,brown bits off the bottom of the pan and,i really love deglazing a pan because,it's just an easier way to do the dishes,got all the flavor bits scraped up i'm,going to make sure the meat is nice and,coated all in the sauce once your meat,is all fully slathered in the sauce,we're going to cover this whole thing,and let it go in the oven at 325 for,about four hours you're going to want to,check and baste it with this sauce every,you know 45 minutes to an hour or so but,since we cut ours in chunks our meat is,staying submerged so you might not have,to baste it quite as much once you've,got the tenderness of your meat achieved,you're gonna uncover it and let it go,for about 20 minutes or until the tops,get nice and browned and once it's,completely done cover it with foil and,let it rest,y'all get ready,get ready just look at that color,that fat that has risen to the top that,is the liquid gold of this recipe so,i'll remove the meat to a cutting board,and then we're going to strain off that,liquid gold from the top that fatty,layer you don't want to stir

How to Make a Quesadilla Step by Step | Get Cookin' | Allrecipes.com

How to Make a Quesadilla Step by Step | Get Cookin' | Allrecipes.com

i don't need to tell you how good,quesadillas are but if i had to guess,you're making them wrong i'm here to,show you the right way you might think,i'm crazy but i do know what i'm talking,about i used to work at moe's and we,would crank out thousands of quesadillas,you can go as big or small as you like i,think a good eight to ten inch tortilla,is perfect for a single size hearty,serving if you're doing this for an,appetizer or a snack you could use like,a six inch and that's perfect i'm going,to start by buttering the outside you,just want a very very light coating of,butter along the outside i've got a,large cast iron skillet set over about,medium to medium-high heat i'm going to,go ahead and set the tortilla straight,down and let it all heat up together i,think a common mistake people make is,only spreading cheese,on half the quesadilla,we're going all the way around i'm gonna,do a combination of sharp cheddar,and pepper jack,now when it comes to the fillings you're,only gonna put those on half i'm gonna,do a little chicken little black beans,i try to make it a complete meal you,know you got your,protein your veggies we don't want to,flip it prematurely okay you want all,that cheese to be melted because once we,flip it's pretty much done so we're just,letting it toast up on the outside you,don't want a flimsy underdone quesadilla,that makes me,crazy,once everything's melted it's probably,the perfect time to flip you're going to,start with the cheesy side over the,filled side and then flip the whole,thing crusty,golden,not underdone those little cheesy bits,around the edge,and then you just go maybe another,minute or so,and it's done crispy on the outside,gooey melty on the inside that hot,cheese is going to heat up any of your,fillings so it's okay if the fillings,were not really hot when you started we,like to set up a buffet style let people,build their own quesadilla the cheese is,really going to heat up those fillings,crusty,looks pretty perfect to me,let's cut her up,now you got to cut the quesadilla in,triangles it's just part of the,experience,with an eight inch or smaller tortilla i,usually just cut it in three pieces,you've got this hot and crunchy,quesadilla i love something cool and,creamy to go with it so i'm a sour cream,kind of girl all day long a little guac,and why not some pico,forgot to tell you an important step,when it comes to cooking it if you do,want to add some last minute toppings,like olives or fresh jalapenos or even,lettuce do it right before you flip it,and it'll be perfect it'll stay cool and,crunchy with that warm center,you can see even as it sits here it,doesn't get flimsy,i promise you this really is the perfect,way to make a quesadilla and don't let,me catch you making it any other way,now where's the margarita

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