Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, taco salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Taco Salad is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Taco Salad is something which I’ve loved my whole life. They’re fine and they look fantastic.
This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to. Meatless Taco Salad This colorful entree combines popular taco ingredients—minus the ground beef.
To get started with this particular recipe, we have to first prepare a few components. You can cook taco salad using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Taco Salad:
- Prepare 1 packages flour tortilla shells,(large or small ones)
- Prepare 2 lb ground beef, chuck or chicken Chunked or shredded for chicken
- Make ready 1 large onion, chopped
- Get 1 head lettuce, Shredded
- Make ready 3 tomatoes, dices small pieces
- Get 8 oz sour cream
- Make ready 2 can refried beans, or homemade works great
- Make ready 2 packages taco seasoning mix
- Take packages shredded cheese
- Prepare 1 guacamole (optional)
- Make ready 1⁄2 cup water
- Make ready 1 vegetable oil
- Prepare Black beans optional
Should taco salad be warm or cold? A taco salad should be both warm and cold! A warm, saucy meat and bean mixture brings comfort to this weeknight dish, while cool, crispy toppings bring a fresh finish. The perfect pairing for a ground beef taco salad is some crunchy tortilla chips, a good queso dip, and a couple of.
Steps to make Taco Salad:
- On medium heat, brown beef or chicken until fully cooked, breaking beef up until crumbly.
- Heat enough oil to deep fry in deep pot to 350°F.
- Drain the meat and keep warm.
- Mix taco seasoning, water and beef or chicken and mix well and cook until mixture thickens. Set aside and keep warm.
- Take 1 flour tortilla and place in hot oil. With a slotted metal spoon, put down the center of tortilla and hold under oil. This will form the bowl. The sides will rise and while holding down the middle it will form.
- Fry a couple of minutes until browned to your liking.
- Drain cooked shells on cooling rack over paper towels to drain excess oil.
- Put meat in bottom of shell and top with lettuce, tomatoes, refried beans, sour cream and cheese. I like Guacamole in mine. and shredded cheese of your choice. I use the Mexican Taco blend or sharp cheddar.
A warm, saucy meat and bean mixture brings comfort to this weeknight dish, while cool, crispy toppings bring a fresh finish. The perfect pairing for a ground beef taco salad is some crunchy tortilla chips, a good queso dip, and a couple of. Taco salads are often mistakenly considered healthy by virtue of being called a salad. In reality, beef, cheese, dressing and tortilla chips do add extra calories and carbs. However, if you are following a healthier diet and still love to indulge in the occasional taco salad, take heart!
So that is going to wrap this up with this special food taco salad recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
