Best Pork Taco Salad Recipes

GROUND PORK TACO SALAD

Ground Pork Taco Salad image

Even with my family's busy schedule, I enjoy cooking from scratch. We love this easy taco salad made with ground pork. If I don't fix it often enough, they ask for it. -Sherry Duval, Baltimore, Maryland

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound ground pork or beef
1 envelope taco seasoning
1 can (16 ounces) kidney beans, rinsed and drained
3/4 cup water
10 cups torn romaine
2 medium tomatoes, chopped
1/3 cup chopped onion
2 cups shredded cheddar cheese
1/2 to 3/4 cup Western salad dressing
Tortilla chips, crushed
Optional: Sour cream and guacamole

Steps:

In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the taco seasoning, beans and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool for 10 minutes., In a large bowl, combine the romaine, tomatoes, onion and cheese. Stir in pork mixture. Drizzle with salad dressing and toss to coat. Sprinkle with chips. Serve immediately with sour cream and guacamole if desired.

Nutrition Facts : Calories 493 calories, Fat 30g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1106mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein.

PORK TACO SALAD

Pork Taco Salad image

A really yum salad that is my new favourite. I found the recipe in the December 2008 "recipes +" magazine. Quick and easy to make and the taste is sensational. I also added avocado to the recipe and at one time added blanched asparagus that I needed to be used. I used telegraph cucumber and plain tomatoes as they are cheaper, but will post the recipe as it was originally published.

Provided by Kiwi Kathy

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup light sour cream
1/3 cup plain low-fat yogurt
1/4 cup lemon juice
1 garlic clove, crushed
300 g ground lean pork
cooking spray
1 (35 g) packet taco seasoning mix
1 medium red onion
2 lebanese cucumbers, peeled and coarsely chopped
250 g cherry tomatoes, quartered
310 g corn kernels, drained
50 g rocket
120 g baked corn tortilla chips

Steps:

Whisk sour cream, yoghurt, juice and garlic in a medium jug.
Spray pork with cooking oil. Heat a medium frying pan over a moderate heat. Cook pork, stirring to break up lumps for 4 - 5 minutes or until changed in colour. Sprinkle seasoning over pork, cook and stir for 2 - 3 minutes more or until cooked. Let cool slightly.
Toss remaining ingredients in a large bowl. Add pork; toss to combine.
Divide salad among serving bowls; drizzle with dressing. Serve at once.

Nutrition Facts : Calories 502.8, Fat 23.9, SaturatedFat 8.4, Cholesterol 62.8, Sodium 385.2, Carbohydrate 54.9, Fiber 6.1, Sugar 8.4, Protein 21.8

CHIPOTLE PORK TACO SALAD

Chipotle Pork Taco Salad image

Provided by Food Network

Categories main-dish

Time 20m

Number Of Ingredients 11

Ingredients

1 whole (12-ounce) pork tenderloin, cut into ½-inch slices
Salt and pepper
1 ½ teaspoons chipotles in adobo, finely chopped
2 Tbsp. vegetable oil
¼ cup sour cream
2 tablespoons fresh lime juice
2 heads romaine lettuce, chopped
2 tomatoes, chopped
2 cups fresh corn kernels
¼ cup fresh cilantro leaves, chopped
½ cup crushed sweet potato tortilla chips

Steps:

1. Sprinkle the pork with salt and pepper, then rub half of the chipotles all over the meat.
2. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned and cooked through, about 5 minutes. Transfer the cooked pork to a clean cutting board and let cool. Cut into ½-inch pieces.
3. In a large bowl, whisk the sour cream, lime juice, remaining teaspoon chipotles, and a pinch each of salt and pepper. Toss in the romaine, tomatoes, corn, and cilantro. Divide among plates and top with the pork and chips.
4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
*Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

SMOKED PORK TACO SALAD

Smoked Pork Taco Salad image

My husband has is a "smoker"! He smokes meat that is. During Spring Break, he smoked a pork butt roast for company and we had left over meat to freeze. I tried one more recipe before I froze the rest, and it turned out so YUMMY! If you don't have a "smoker man" like I do, you can use any cooked pork roast for this dish. The...

Provided by Leah Robertson

Categories Roasts

Time 50m

Number Of Ingredients 12

Ingredients

1 1/2 lb pulled pork, shredded or chopped
1 can(s) red kidney beans
1 pkg taco seasoning mix
2 tsp garlic (optional)
1/2 onion
1 small head of iceburg lettuce, rough chopped
2 to 3 c romaine lettuce leaves chopped
shredded cheddar cheese
sour cream
catalina dressing or spicy ranch dressing
sliced black olives
corn tortilla chips

Steps:

1. Thinly slice onion and sauté in a couple tablespoons of oil until tender . Add pulled pork and heat through.
2. Add taco seasoning and water as directed. Add garlic and kidney beans (I drained the beans) and simmer low about 15-20 mins. or until water is almost evaporated.
3. Build your salad in one big bowl or make individual salads. Top with pork mixture. Add any or all toppings above to your salad.
4. Serve with corn chips on the side or crush chips and sprinkle on top of the salad.