Taco Salad

Taco Salad I

• 1 pound ground beef or turkey
• 1 16 ounce can tomato sauce
• 1/2 an onion, minced
• 1 teaspoon garlic powder
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• salt and pepper to taste

Brown the ground meat with the onion. Once brown add tomato sauce, garlic, chili powder, cumin, salt and pepper and then simmer for 10 minutes.

Preparing the Salad:

• 1 head lettuce, chopped
• 1/4 cup sliced black olives
• 1 cup shredded Cheddar cheese
• 3 tomatoes, chopped
• 1 15 ounce can beans: Black, kidney or black beans.
• 1 cup crushed tortilla chips
• 1 avocado, sliced
• Italian, Catalina salad dressing or salsa

Taco Salad II

Ingredients:

• 1 lb. ground beef
• 1 3/4 envelope Old El Paso seasoning mix
• 3/4 cup water
• 1 medium head lettuce (torn)
• 1/2 cup sliced black olives
• 1 cup (4 oz.) shredded sharp cheese (cheddar)
• 1 large tomato (cut in wedges)
• 1 small onion (thinly sliced, separate into rings)
• Coarsely crushed taco shells
• Old El Paso taco sauce

Directions:

Brown ground beef. Drain fat. Stir in seasoning mix and water. Heat to boiling; reduce heat and simmer, uncovered, 15-20 minutes. Stir occasionally. In a salad bowl, combine lettuce, olive and cheese. Toss well. Top with meat mixture, tomato, onion, and broken taco shells. Serve with taco sauce.

By Robin

Taco Salad III

• 1 1/2 lbs. hamburger (browned and drained; season and cool)
• 1 package shredded cheddar cheese
• Western dressing to moisten taco seasoning
• 1 medium onion (chopped)
• 2 tomatoes (chopped)
• 1 head lettuce (shredded)
• 1/2 cup dry taco seasoning
• 1 bag corn chips (crushed)
• 1 can kidney beans (drained) optional

Directions:

Mix all ingredients together. Keep refrigerated.

By Robin

Editor's Note: If you want crispy corn chips, you might want to add them right before serving.

Taco Salad III

• 2 flour tortillas (9inch)
• vegetable oil
• 1/2 lb. ground beef
• 1/2 cup water
• 2 Tbsp. taco seasoning mix
• 2 Tbsp. chopped green onions
• 1/2 medium head iceberg lettuce, shredded
• 1 small tomato, chopped
• 1/4 cup ripe olives, sliced
• 1 small avocado, sliced
• Garnishes: chopped tomatoes, shredded Cheddar cheese, sliced ripe olives, and sour cream
• picante sauce

Directions

Cut tortillas into sunburst design, using scissors. Pour oil to a depth of 3 inches into a medium saucepan 1 to 1 1/2 inches smaller than the diameter of the tortilla; heat to 375 degrees F. Push 1 tortilla into oil, using ladle, and press down in center. Cook 45-60 seconds or until golden brown. Drain. Repeat cooking procedure with remaining tortilla. Cook beef in a skillet until meat is browned, stirring to crumble; drain. Return meat to skillet; add water and taco seasoning. Simmer mixture 10 minutes; stir in onions. Layer half each of lettuce, chopped tomato, 1/4 cup sliced olives, and avocado on serving plates. Fill tortilla cups with meat mixture, and place on top of salads. Garnish, if desired. Serve with picante sauce or salsa.

By Robin from Washington, IA

Taco Salad IV

Ingredients

• 1 lb. hamburger
• 1 can tomato sauce (8oz.)
• 1 tsp. oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 head lettuce, shredded
• 1 onion, chopped
• 12 oz. Colby cheese, grated
• 2-3 tomatoes, diced
• 1/4 cup taco sauce
• 1 bottle creamy Caesar salad dressing
• 1 lg. pkg. Doritos, crushed

Directions

By Robin from Washington, IA

Taco Salad V

Ingredients

• 1 lb. ground beef
• 1 head lettuce
• 1 pkg. taco seasoning
• 1 can kidney beans, rinsed and drained
• 1 can tomatoes
• 1 pkg. Velveeta
• 1 bag Doritos chips
• 1 purple onion

Directions

By Robin from Washington, IA

Taco Salad VI

Ingredients

• 1/2 head lettuce, chopped
• 1/2 large red onion, chopped fine
• 1 large green pepper, chopped
• 1 1/2 lb. ground beef, browned, drained
• 1 package taco seasoning
• 2 large tomatoes, chopped
• 1 package shredded mozzarella cheese
• 1 package shredded cheddar cheese
• 1 can taco/chili beans
• taco chips

Directions

By Robin from Washington, IA