Taco salad recipe please

I make this taco salad and it's easy: 1 bag of tortia chip cruched up chuncks 1 bunch green onions sliced 1 tomatoe diced 1/2 head of lettuce tore up 1 can sliced black olives drained 2 cup shredded cheddar or nacho cheese 1 bottle large Russian dressing mix all of the ingredients until well blended. Serve right away so the salad can be crisp.

here are some recipes for you Taco Salad Recipe 25 min 15 min prep Change to: servings US Metric 1 head lettuce 1 bottle Catalina dressing (16 - 18 fl.oz.) 1 bunch green onions (scallions) 1-2 big tomatoes or 1 package cherry tomatoes 1 bag nacho cheese plain Doritos 1 can black olives (regular size) 2 cups shredded cheddar cheese 1 lb ground beef or ground turkey 1 envelope taco seasoning Brown the ground beef or turkey, drain. Add taco seasoning as package instructs. While the meat is browning clean and tear up the leaves of the head of lettuce and add it to the bowl the taco salad will be served in. Add the bag of shredded cheddar cheese. Slice black olives into halves or thirds depending on how you prefer them (or if you have some one who wants to pick them out) then and add them to the bowl. Cut up the tomato in to quarters and then halve them and cut them into thirds and add it to the bowl. When using the cherry tomatoes cut in half if preferred and add it to the bowl. Cut up the green onions the bulb (white part) and half of the top or chive part (green part), pending on how much onion you like, then put it into the bowl. Take three-fourths of the bag of Doritos and put it into another bag (i. e. an old loaf of bread bag or Ziploc bag) and crunch them up into about a third of the size of a full chip but you don’t want all small crumbs for chips, then add them to the bowl. Then take your prepared hot meat and add that to the bowl. Finally add about three-fourths of the bottle of Catalina Dressing and mix all the ingredients up till coated with dressing. hope you liked it

Taco Salad II Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 13 Hours 55 Minutes Yields: 7 servings INGREDIENTS: 1 pound lean ground beef 1 (1.25 ounce) package taco seasoning mix 1 head iceberg lettuce - rinsed, dried, and shredded 1 onion, chopped 1 green bell pepper, chopped 3 cups shredded Cheddar- Monterey Jack cheese blend 2 tomatoes, chopped 4 ounces crushed tortilla chips 1/4 cup French dressing DIRECTIONS: 1. Place hamburger in a large, deep skillet. Cook over medium high heat until evenly brown and drain. Add taco seasoning mix and prepare as directed by package. Set aside to cool. 2. In a large bowl, combine the lettuce, onions, bell pepper, cheese, beef, tomatoes and tortilla chips. Add enough dressing to coat, mix well and refrigerate overnight.

well honeslty i myself didnt have my own taco salad recipe, maybe i should add this to my list on-to make list.better luck next time,,

I have two taco salad recipes that I make. If I get sick of one I can always turn to making the other one for me & my other half as a meal. I know that we love taco salad. We just find that this time of year that the lettuce they are selling is not as fresh as usual. It could be due to it being winter time here but I am not sure. I enclosed two of the taco salad recipes below if you are at all interested. I know that my other half & me love having both of these recipes. I hope if you try them you like them just as much as we do! We don't usually use large taco shells. Only sometimes as one of the dishes call for them. But.. I do know how difficult they are to find though as have tried plenty of grocery stores & have had no luck. We just use sometimes tortilla chips. Or.. We just go without until we are able to find some! . . Thanks for allowing me to share! xx "Taco Salad." Ingredients are as follows: - 1 head of lettuce, all washed & drained - 1 tomato, diced - green onions, diced - 1 can of chili beans - 1 cup of shredded cheddar cheese - 2 cups of tacos, crushed - 1 cup of sour cream & salsa - 1 pound of ground beef Directions are as follows: - Firstly brown the ground beef, then drain excess fat from meat. - Then in a large bowl, tear the lettuce in to bite size pieces. - Add the hamburger on top of the lettuce, along with the green onions, tomatoes, the beans, along with the cheese. - Before serving add the chips, & add the sour cream & salsa. As much as desired! Serve & ENJOY! xx - Then add "Easy Fast Taco Salad." Ingredients are as follows: - 1/2 of 1 pound of ground beef - 1 )26 ounce) can of ranch style beans - 1 package of taco seasoning - 1 head of lettuce, torn up - 1 cup of cheddar cheese, shredded - 1 cup of green onion, chopped finely - 2 tomatoes, diced - garnish - salsa - sour cream Directions are as follows: - Firstly brown the ground beef in a large skillet. Then drain the excess fat afterwards. - Then add the taco seasoning according to the directions on the package. Then in a large brown, mix all of the ingredients together & toss. Then top with salsa & sour cream or one or thee other. Whichever you prefer. Serve, & ENJOY! . .

Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad SUBMITTED BY: USA WEEKEND columnist Pam Anderson "With Southwestern-Flavored Ground Beef, you can simultaneously make tonight's dinner and tomorrow's lunch. Just save out and refrigerate some of the taco meat and fixings such as shredded cheese and lettuce, plus chopped scallions and tomatoes. A good-looking salad like this will draw potential lunch traders. More likely than not, they'll be out of luck." INGREDIENTS 2 tablespoons olive oil 1 large onion, chopped 3 large garlic cloves, minced 3 tablespoons chili powder 2 teaspoons dried oregano 1 tablespoon ground cumin 3 pounds lean ground beef or turkey 1 (14.5 ounce) can petite diced tomatoes Salt and pepper, to taste 1/4 cup cornmeal DIRECTIONS Heat oil in a 12-inch skillet until shimmering. Add onion; saute until soft, about 5 minutes. Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. Add beef or turkey and cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt and pepper, to taste. Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. Cool and refrigerate (or serve warm for dinner as tacos or taco salad). TO PACK FOR LUNCH Put a portion of taco meat in a small container. Put some salsa in another small container. Put lettuce, tomatoes, bell peppers, scallions and shredded cheese in a plastic salad container or other lidded container. Pack tortilla chips in a baggie. Add a plastic fork and knife to the lunchbox. or you can search here http://allrecipes.com/Search/Recipes.aspx?WithTerm=taco+salad

I can never find those shells either, so I use this recipe, which my family loves Taco Salad 1 pound ground beef 1/2 cup ketchup 1 teaspoon dried oregano 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 medium head iceberg lettuce, torn 2 medium tomatoes, diced 1 cup (4 ounces) shredded taco cheese 1 can (2-1/4 ounces) sliced ripe olives, drained 1/2 cup mayonnaise 1/4 cup taco sauce 1 package (10-1/2 ounces) corn chips In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately

try this, i hope you will like it and can try also one day because it is an easy one. 1 lb lean ground beef, fried and cooled 1 head of lettuce, broken in pieces 2 diced tomatoes 1 can drained light red kidney beans 1/2 to 1 lb grated cheddar cheese mix all together in a large bowl.stir in one large bottle of western dressing.chill and when ready to serve add 1 bag or crumbled Doritos or corn chips. this is one of the favourite dishes that my hubby likes. i learnt this because of him only.

try this my friend: 1 lb ground beef 1 envelope taco seasoning 1 10 oz. can kidney beans 1 c. grape tomatoes, halved 1 head lettuce, shredded 1 12 oz pkg. shredded cheddar cheese 1 12 oz bag nacho cheese flavored Doritos, crushed 1 16 oz. bottle Italian salad dressing Brown ground beeef and add taco seasoning. Simmer according to directions. Place in large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese, and Doritos. Mix well. Cover with salad dressing. Mix again. Serve almost immediately.

3 oven fried chicken 2 tablespoons margarine 2/3 cup Bisquick baking mix 1 1/2 teaspoons paprika 1 1/4 teaspoons salt 1/4 teaspoon black pepper 2-2 1/2 lbs broiler-fryer chickens, cut-up Heat oven to 425 degrees. Place margarine in a 13x9-inch baking pan. Melt margarine in the oven; remove pan from oven. Mix Bisquick Mix, paprika, salt and pepper; coat chicken pieces. Place chicken (skin-side-down) in baking pan. Bake uncovered for 30 minutes; remove pan from oven. Lower oven temperature to 400 degrees. Turn chicken over, (in pan) and bake in oven for additional 30 minutes. Serves 4 to 6 people. Variations: For Italian chicken, add 1 T. of Italian seasoning and 1/2 teaspoons garlic powder to the coating mix. Mexican chicken: decrease Bisquick Mix to 1/2 c., and add 2 T. cornmeal and 1-2 T. chili powder.