Best Buffalo Taco Salad Recipes

Buffalo Taco Salad image

Provided by Becky in Wisconsin

Categories Meat

Time 36m

Yield 6-8 serving(s)

Number Of Ingredients 8

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

Classic Taco Salad image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

12 cups chopped romaine lettuce (about 1 head)
1 diced ripe avocado
2 halved and thinly sliced plum tomatoes
2 cups broken tortilla chips
1/4 cup prepared salsa
3 cups thawed Taco Filling
Sour cream (optional)
Shredded Monterey Jack cheese (optional)

Steps:

In a large bowl, combine chopped romaine lettuce, avocado, plum tomatoes, tortilla chips, and salsa.
Meanwhile, heat taco filling in a saucepan over low heat (or in the microwave). Divide lettuce mixture among four plates; serve with filling. Garnish with sour cream, shredded Monterey Jack cheese, and more salsa, if desired.

Nutrition Facts : Calories 424 g, Fat 17 g, Fiber 10 g, Protein 29 g