Best Boca Cheesy Taco Salad Recipes

CHEESY BEEF TACO SALAD

Cheesy Beef Taco Salad image

Arlene Ghent of St. Joseph, Michigan says, "I often double the recipe so there are leftovers for lunch the next day."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds ground beef
1-1/2 cups chopped onion
1 cup diced celery
1 cup diced green pepper
2 garlic cloves, minced
1 pound process cheese (Velveeta), cubed
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
2 teaspoons ground cumin
1-1/2 cups crushed corn chips
Shredded lettuce
Chopped green onions
2 large tomatoes, cut into wedges

Steps:

In a large skillet, cook the beef, onion, celery, green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips. , Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges.

Nutrition Facts :

BOCA CHEESY TACO SALAD

BOCA Cheesy Taco Salad image

Give a tasty Tex-Mex zing to meatless Mondays. This vegetarian taco salad cuts the meat but doesn't skimp on flavor.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 red onion, finely chopped
2 cloves garlic, minced
2 tsp. olive oil
1 pkg. (12 oz.) frozen BOCA Veggie Ground Crumbles
2 tsp. chipotle chile pepper powder
1 tsp. ground cumin
1 cup rinsed canned black beans
1 pkg. (10 oz.) romaine lettuce
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1-1/2 cups TACO BELL® Thick & Chunky Salsa
2 cups tortilla chips (2 oz.), broken
1/2 cup guacamole, divided
1/2 cup sour cream, divided

Steps:

Cook and stir onions and garlic in hot oil in medium skillet on medium heat 4 min. or until onions are crisp-tender. Stir in crumbles and seasonings; cover. Simmer 5 min., stirring occasionally. Add beans; simmer 1 to 2 min. or until heated through.
Combine lettuce, cheese, salsa and chips in large bowl. Add crumbles mixture; mix lightly.
Serve topped with guacamole and sour cream.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 23 g

CHEESY CRUNCHY TACO SALAD

Cheesy Crunchy Taco Salad image

This is a big hit at BBQ's and potlucks. It is great since noone often brings a salad like this so you dont have to worry about having a duplicate recipe. Also great for a hot weather family meal. Everyone loves it. For vegetarians you can easily omit the meat and mix in a can of black beans instead.

Provided by Tara1183

Categories Beans

Time 30m

Yield 1 large salad bowl

Number Of Ingredients 9

Ingredients

1 lb browned ground beef
1 head shredded lettuce
1 can drained kidney bean
2 large diced tomatoes
1 can sliced black olives, drained
1 1/2 cups shredded cheddar cheese
1 medium finely chopped onion
1/2 bag of crushed tortillas chips or 1/2 bag plain Doritos
3/4-1 bottle Catalina dressing or 3/4-1 bottle thousand island dressing (I like Catalina the best)

Steps:

Mix all ingredients together except tortilla chips and chill, mix in chips just before serving.

Nutrition Facts : Calories 5826.9, Fat 392.4, SaturatedFat 95.9, Cholesterol 486.4, Sodium 7480.2, Carbohydrate 409.6, Fiber 49, Sugar 79.4, Protein 188