COLD TACO SALAD
This is a recipe that I requested often as a child and now I serve it to my family.It has such a fresh taste and soooo good.
Provided by ngdarlen
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef,drain off fat and add taco seasoning.
- In a very large bowl add all the other ingredients except the meat and catalina,add the meat after it has cooled down some so it will not melt the cheese,about 5-10 minutes.Pour the Catalina over the entire salad,using about half of the bottle and adding more as desired,toss to coat the salad.Serve immediately.
- This recipe will serve a crowd and is not recommended to refrigerate any leftovers as will become soggy.
- ENJOY.
Nutrition Facts : Calories 694, Fat 55.1, SaturatedFat 14.8, Cholesterol 81.1, Sodium 1057.8, Carbohydrate 25.7, Fiber 3.9, Sugar 15.5, Protein 25.9
COLD TACO SALAD
A family favorite...this taco salad has no meat, is easy to make, and is always a hit. In the summer or for a lighter meal, it makes for a great main dish served with a bread of your choice. Enjoy
Provided by Noni Suzanne
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put first 6 ingredients in large bowl (can be done ahead, except for the avocado).
- When ready to serve, add Fritos, cheese and Catalina Dressing; mix well.
Nutrition Facts : Calories 1344.8, Fat 101.9, SaturatedFat 22.6, Cholesterol 59.3, Sodium 2301.2, Carbohydrate 89.8, Fiber 14.7, Sugar 24.5, Protein 27
HOT OR COLD TACO SALAD
It's that time of year that we all like--Fall and the cooler weather...This recipe will help you celebrate the end of Summer and the beginning of Fall. This recipe is from my Kitchen Chatter Newspaper column 1974.Michigan.
Provided by Pat Duran
Categories Tacos & Burritos
Time 35m
Number Of Ingredients 14
Steps:
- 1. Cook and stir ground beef in a large skillet until no longer pink; drain off grease. Stir in pasta, taco mix, water, garlic,oregano, Worcestershire sauce and pepper;Bring to a boil,cover; stirring occasionally, about 15 minutes.
- 2. Uncover and cook 5 minutes longer; cool 5 minutes. Place remaining ingredients in a large bowl; toss ground beef mixture with cheese and lettuce. Serve immediately or , if desired, leave out lettuce and cheese.
- 3. Cover and refrigerate until chilled, at least 4 hours. Then serve on a bed of lettuce and sprinkle cheese over top and a dollop of sour cream on the side. I also like to serve with Mediterranean Pita Crackers on the side or corn chips on top.
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