Best Ground Beef Taco Salad Recipes

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.

GROUND BEEF TACO SALAD

Ground Beef Taco Salad image

Everyone at our house loves this taco salad. In spring we look for something light and refreshing on the menu after the heavier comfort food of winter. -Muriel Bertrand, Shoreview, Minnesota

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 pound ground beef
1/3 cup bean dip
1 teaspoon chili powder
1/4 teaspoon salt
1 cup canned diced tomatoes plus 2 tablespoons liquid
2 cups chopped lettuce
1/2 cup shredded cheddar cheese
2 green onions, sliced
2 tablespoons sliced ripe olives
1/2 cup corn chips

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the bean dip, chili powder, salt and tomato liquid. Remove from the heat., In a large bowl, combine the tomatoes, lettuce, cheese, onions and olives. Add beef mixture; toss to coat. Top with chips. Serve immediately.

Nutrition Facts : Calories 469 calories, Fat 28g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 1007mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.

GROUND BEEF FAJITA TACO SALAD

Ground Beef Fajita Taco Salad image

Here's a great-tasting taco salad with tons of flavor. It's worth the extra-effort to make your own dressing.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 19

Ingredients

1 medium ripe avocado, pitted, peeled and cut into chunks
1/4 cup sour cream
3 tablespoons milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
2 teaspoons vegetable oil
2 medium bell peppers, cut into bite-size strips
1 medium onion, cut into thin wedges
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
2/3 cup water
6 cups torn romaine lettuce
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 oz)
2 cups crushed tortilla chips (about 4 oz)

Steps:

In blender, place all dressing ingredients. Cover; blend on medium speed 30 seconds or until smooth. Pour into small bowl. Cover; refrigerate until serving time.
In 12-inch nonstick skillet, heat oil over medium heat. Cook bell peppers and onion in oil 6 minutes, stirring occasionally, until tender. Remove vegetables from skillet; set aside.
In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; heat as directed on package.
Place 1 cup lettuce on each of 6 plates. Top with beef mixture, vegetables, tomato, cheese and chips. Serve with dressing.

Nutrition Facts : Calories 470, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 1 g