Best Buffalo Taco Salad Recipes

TACO SALAD FOR A LARGE CROWD

Taco Salad for a Large Crowd image

I made this huge taco salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. -Lisa Homer, Avon, New York

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 26 servings (1-1/3 cups each).

Number Of Ingredients 13

Ingredients

1-1/2 pounds ground beef
2 envelopes taco seasoning, divided
1 medium head iceberg lettuce
1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chilies
1-1/2 cups Thousand Island salad dressing
1-1/3 cups salsa
1/3 cup sugar

Steps:

In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain. , In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture., In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

Nutrition Facts : Calories 262 calories, Fat 15g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 696mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

EASY GROUND BEEF TACO SALAD

Easy Ground Beef Taco Salad image

Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 pound ground beef
1 envelope reduced-sodium taco seasoning
3/4 cup water
1 medium head iceberg lettuce, torn (about 8 cups)
2 cups shredded cheddar cheese
2 cups broken nacho-flavored tortilla chips
1/4 cup Catalina salad dressing

Steps:

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

BUFFALO TACO SALAD

Buffalo Taco Salad image

I came up with this salad after I had leftover meat from recipe #331037. I hope you enjoy this as much as we do. If you aren't sure of the heat level of the hot sauce in the dressing, start with a smaller amount.

Provided by Becky in Wisconsin

Categories Meat

Time 36m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb cooked buffalo taco meat (Buffalo Style Beef Tacos)
1 lb whole wheat rotini pasta, cooked according to package
1/2 pint grape tomatoes, quartered
3 scallions, sliced
1 (8 ounce) can white shoepeg corn, drained
1 (8 ounce) package cheese, crumbles I used Monterey Jack, Colby and Cheddar blend
1 (8 ounce) bottle western salad dressing
1/4 cup hot sauce, preferrably Franks', less if you don't like it hot, you can always add more

Steps:

Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
Prepare pasta according to package directions; cool.
In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
Pour dressing mixture over pasta mixture. Stir well to combine.
Refrigerate at least 2 hours to allow flavors to blend.

Nutrition Facts : Calories 448.5, Fat 10.8, SaturatedFat 6.1, Cholesterol 24.2, Sodium 622.4, Carbohydrate 69.5, Fiber 3.9, Sugar 3, Protein 18.9