taco salad

Your family will love this tossed Dorito Taco Salad Recipe loaded with so many yummy flavors.  Add tomatoes, Cheese, Beans, Olives, Hamburger, Catalina Dressing and of course Doritos Chips!

Dorito Taco Salad Recipe

lb Ground Beef

Tb Crushed Garlic

Cup Yellow Bell Pepper

oz Sliced Olives

Cup Cheese

Bunch Green Onions

12-15 Cherry Tomatoes

Iceberg Lettuce

Can Kidney Beans

Tbs Taco Seasoning

Bag Doritos Nacho Chips

Cup Catalina Dressing

Instant Pot Directions

Place 1 cup of water in bottom of Instant Pot / Pressure Cooker and place 1lb of ground hamburger on trivet.  Sprinkle crushed garlic on top.

Close lid and close pressure valve and set to Manual (Pressure Cook) High for 9 Minutes with a 6 minute Natural Release (NR)

Turn Off Instant Pot/Pressure Cooker.  Remove excess liquid and Trivet.  Place cooked hamburger in Instant Pot and with a wooden spoon break cooked hamburger apart.

Add Taco Seasoning and stir.  Allow Hamburger mixture to cool while you prepare remaining ingredients.

Note:  If Hamburger is still pink, turn Instant Pot to Saute' and cook until hamburger reaches 165 Degrees F.

Prepare Salad:

Wash, Rinse and Drain Lettuce. Chop Lettuce into bite size pieces and place in large bowl

Finely chop Green Onions and add to bowl

Rinse and Drain Kidney Beans and olives and add to bowl

Slice Cherry Tomatoes in half and add to bowl

Add grated Cheese and Diced Yellow Bell Pepper to bowl

Add Cooled Seasoned Hamburger

Add Crushed Dorito Nacho Chips

Pour 1 Cup Catalina Dressing on top and Toss to coat.

Serve Immediately

This easy taco salad is crispy, crunchy and colorful! It is so much fun to put together because you can customize the toppings, making everyone at the dinner table happy!

Taco Salad

beef

taco seasoning (or homemade)

black beans

lettuce

tomatoes (chopped)

cheddar cheese

avocado (diced)

tortilla chips

salsa

sour cream

(olives, bell peppers, jalapenos, red or green onion)

Brown beef over medium heat until no pink remains. Drain any fat.&nbsp;

Add taco seasoning and ½ cup water. Simmer 5 minutes or until thickened. Stir in beans.

Place lettuce in a large bowl. Top with meat, tomatoes, cheese, avocado and desired toppings.

Top each serving with tortilla chips, salsa and sour cream.

https://content.jwplatform.com/videos/6TQxnHdr.mp4

Taco Salad is crispy, crunchy and colorful! Crisp lettuce is topped with a zesty seasoned ground beef, crunchy tortilla chips and all of our favorite taco toppings. Scope out your pantry and fridge for topping ideas and create a salad masterpiece!
Add your favorite toppings like guacamole and pico de gallo and serve in soft or crisp taco shells (or add the taco meat to lettuce for an easy taco salad)!

Our Favorite Taco Salad

This Taco Salad is quick, flavorful, hearty, a total breeze to make and it's a dinner everyone can agree on both young and old alike!&nbsp;It doesn't take much to make a satisfying meal and this simple salad is proof of that. This is a back pocket recipe you'll want to make on repeat!

olive oil

1.25 lbs lean ground beef

fire roasted salsa

tsp chili powder

tsp cumin

Salt and black pepper

Tbsp fresh cilantro

head romaine lettuce

tortilla chips, (slightly crumbled)

Shredded Mexican cheese blend

roma tomatoes, (diced (or 1 1/2 cups grape tomatoes))

avocado, (diced (optional))

Tbsp Sour cream

onion

Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.

Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*

Remove from heat and stir in cilantro.

Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

https://content.jwplatform.com/videos/kSHz5PHi.mp4

This Taco Salad is quick, flavorful, hearty, a total breeze to make and it's a dinner everyone can agree on both young and old alike! It doesn't take much to make a satisfying meal and this simple salad is proof of that. This is a back pocket recipe you'll want to make on repeat!

Taco Salad made with seasoned ground beef, beans, corn and your favorite toppings, served in a crunchy tortilla bowl. 

lb beef (,

Tablespoons Taco seasoning (,

water

corn ((canned

romaine lettuce (, chopped)

(8 inch) flour tortillas (, or 1 bag tortilla chips)

cherry tomatoes (, halved)

Olives

shredded cheese

cilantro

Salsa

Sour Cream

Guacamole (, or chopped avocado)

(Optional) See post for directions to make baked tortilla shells with flour tortillas.

Add ground beef to a skillet over medium heat. Cook, crumbling with a wooden spoon into small pieces, until cooked through. Remove grease. Add taco seasoning and water and cook for 5 minutes. Stir in black beans and corn.

Assemble taco salads: Add baked tortilla shell or tortilla chips to the bottom of a shallow bowl. Top with a handful of lettuce, then taco meat and desired toppings. Add salsa, sour cream and guacamole (or avocado) on top.

These healthy recipes come in at roughly $1.40 per meal, which is all you have on a food stamp budget. I wanted to challenge myself to see if i could make a breakfast, lunch, and dinner on using finds from food stamps.

3 Healthy Budget Friendly Recipes

conventional eggs

extra virgin olive oil

Kosher salt & fresh pepper

onions (finely diced)

taco/chili seasoning mix

spinach

mayonnaise

apple cider vinegar

organic tortilla chips

organic cheddar cheese

Extra virgin olive oil

chicken thighs

white rice

soy sauce

eggs

broccoli (chopped)

For the fritatta, pre-heat oven to 400F and pre-heat an 8 inch pan over medium-high heat. Add 1 tablespoon of oil to the pan, allow oil to get heat, and add the ground beef, breaking it up into pieces. Immediately add ¼ teaspoon of salt and a couple cracks of pepper. Cook until the ground beef is just cooked through.

Meanwhile, thoroughly whisk the eggs in a large bowl for 60 seconds. The more air you beat in, the fluffier the eggs will be. Add ½ teaspoon salt and a few cracks of pepper, whisk well. Take the pan off the heat for 30 seconds and turn the flame down to medium-low. Add the eggs and put the pan back over the flame. Continuously mix with a spatula, and keep doing so until the eggs are somewhat set, but still wet. It’s important to mix well, so you break up the eggs and keep the curds small. Take the pan off the heat, add the slices of cheese, and bake in the oven for 8 minutes.

Remove from oven and use a spatula to transfer frittata to a plate. Serve and enjoy!

For the taco salad, make the taco meat by pre-heating a non-stick pan just above medium heat with 1 tablespoon of oil. Add the onions, ¼ teaspoon salt couple cracks of pepper, and cook for 8 minutes. Raise the heat to medium-high and add the beef to the pan along with ½ teaspoon of salt, few cracks of pepper, and break the beef up into small pieces. Cook until almost all the way cooked through, about 4-5 minutes, then add the taco/chili seasoning mix and cook until the beef is no longer pink, about 2 minutes. Add the water, turn the heat down to medium-low, and cook until the sauce has thickened up, about 5-7 minutes. Turn off heat and set aside.

Meanwhile, heat the chips in a 425F oven for 2 minutes and then remove and sprinkle over some of the taco/chili season mix, mix well.

Make the salad by roughly chopping the spinach and adding it to a large bowl. Add the mayonnaise, vinegar, 1 teaspoon olive oil, ¼ teaspoon of salt, couple cracks of pepper, and mix well. Plate the greens in a bowl, add some chips around the edge, and pour some beef over the top of the green. Finely slice ½ the cheese and garish on the salad. Enjoy!

For the fried rice, cook the rice in 2 ¼ cups of water for 20 minutes. Fluff rice, spread on a sheet tray, and once cooled, move to the fridge for at least 2 hours, preferably overnight. Dry rice makes the best fried rice.

Pre-heat a large non-stick pan over medium-high heat for 3 minutes. Season the chicken thighs with a generous pinch of salt and a few cracks of pepper on each side. Add 1 tablespoon of oil, wait for it to get hot, then add the chicken. Cook for 4-5 minutes or until deep golden brown, flip, and cook another 4 minutes. Remove from pan and set aside.

Add another shot of oil to the pan, reduce heat to medium, and add the broccoli. Pinch over ¼ teaspoon salt, a couple cracks of pepper, and cook for 8 minutes. Add the rice to the pan and cook for 3 minutes. Whisk the eggs in a small bowl and add to the center of the pan. Mix well until the eggs have formed a soft scramble, then mix the eggs and rice well. Add 3 tablespoons of soy sauce, mix well, and allow to cook for 5 minutes, stirring often. This will allow the rice to get a bit crunchy. Check for seasoning, you may need more soy sauce. Remove from heat.

Serve some rice on a plate and place sliced chicken over the top. Enjoy!

https://www.youtube.com/watch?v=G-JuiE4Nx_g&list=PLxlDGahWHY8E0G6ZSq8YbhC36Ay34ZPG_&index=2&t=1038s

We're back at ALDI for an extreme budget haul with recipes for breakfast, lunch, and dinner. I have been getting lots of requests lately for budget grocery hauls, so i wanted to take it one step further and see if it's possible to shop and eat healthy on a $125 per month food stamp budget. ALDI seemed like a good place to do it, they have fantastic prices and more healthy grocery items then ever before. First I take you through the shopping process and why I choose certain items over others, and then we head back to the kitchen to make a full day of recipes! This video was a beast to make, so I hope you enjoy it and share it. Please know that we are not making light of anyone on a budget, we are actually trying to help show that budget meals are not quite as hard as some people think they are. Mad love Bobby...Dessi...and Art! XOXO

Order our keto cookbook: https://amzn.to/2TOHWJL 

RECIPES & MACROS: https://www.flavcity.com/3-healthy-budget-recipes/

Taco seasoning mix: https://www.flavcity.com/beef-tacos/

Food cost per meal spreadsheet: https://bit.ly/2Yk1V9I

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EXTREME ALDI Budget Haul With Full Day Of Healthy Recipes

Take this Healthy Taco Salad to work or school in a super convenient mason jar!&nbsp; This easy mason jar salad recipe is a gluten-free and easy work lunch that you can prep-ahead for the week!

Healthy Taco Salad in a Mason Jar

Tbsp. Olive oil

red onion (finely diced)

lb. lean ground beef (93/7)

Taco Seasoning Mix:

½ Tbsp. cumin

½ tsp. paprika

chili powder

salt

pepper

cayenne pepper

Mason Jar Taco Salads:

salsa (medium)

ranch dressing*

corn

tomatoes (finely diced)

cheddar cheese* (shredded)

avocado

greens

corn tortilla chips (crushed)

Find your Whole Foods Market 365

In a large skillet over medium heat add olive oil and chopped red onion.  Saute for 3-4 minutes or until almost cooked through.

Push onions to the side and add lean ground beef.  Saute for 7-8 minutes or until cooked through.

While beef is cooking mix together cumin, paprika, chili powder, salt, pepper, and cayenne pepper in a small bowl.

Once ground beef is done cooking, turn off heat and add seasoning ingredients.  Mix to combine.  Using a potato masher or the back of your fork, crumble the ground beef to your desired consistency.

In a small bowl whisk together the salsa and ranch.

In four 24-oz. wide mouth mason jars add equal amounts of the salsa-ranch, ground beef mixture, corn, beans, tomatoes, and cheese.  Store in the refrigerator for up to 5 days.

The morning before serving, add ¼ of the avocado, 1 cup of greens, and crushed corn tortilla chips.*

Shake mason jar well before pouring contents into a large salad bowl to enjoy.

https://www.youtube.com/watch?v=Ca2qxC5DT4c

Take this Healthy Taco Salad recipe to work or school in a super convenient mason jar!  Prep-ahead and have this easy mason jar salad recipe ready to grab-and-go.  This taco salad recipe is made in partnership with Whole Foods Market 365.  All thoughts and opinions are my own.

RECIPE: https://www.evolvingtable.com/healthy-taco-salad-mason-jar/

This fresh, easy taco salad recipe makes a filling lunch or fun dinner. Prep components ahead of time and store them separately for quick assembly! Gluten-free and vegan.

Healthy Taco Salad

corn tortillas

Extra-virgin olive oil (for drizzling)

red cabbage

red radishes (thinly sliced)

tomatoes

avocado (sliced)

(optional)

Cilantro Lime Dressing (the creamy avocado variation)

Sea salt

Lime wedges (for serving)

mushrooms

walnuts

tamari

balsamic vinegar

Sea salt and black pepper

Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.

Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.

Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.

Easy Healthy Taco Salad w/ Ground Turkey that's perfect for lunch, dinner, or having people over! SO good! (Gluten Free)

Easy Healthy Taco Salad w/ Ground Turkey

organic turkey

tsp organic chili powder

lime

Tbsp crushed corn tortilla chips

Combine 2 tsp chili powder and the ground turkey, cook thoroughly.

While the turkey is cooking, make the avocado lime dressing in a small blender.

Slice the avocado into squares and the lime into 4 slices.

Put the salad together, starting with the spinach and adding the avocado, corn, turkey, dressing, and tortilla chips.

Top each salad with the remaining chili powder and serve with a slice of lime. Enjoy!

https://www.youtube.com/watch?v=RYCDQI1sIdQ

Easy Healthy Taco Salad w/ Ground Turkey that's delicious and perfect for lunch or dinner! Meal prep this recipe for an amazing, healthy meal!

FULL RECIPE: https://www.jaroflemons.com/ground-turkey-taco-salad/

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This Classic Taco Salad recipe is made with big leafy lettuce, seasoned taco meat, black beans, diced red pepper, crushed nacho chips and shredded cheese.

Classic Taco Salad

onion, (chopped)

taco seasoning, (1.25 oz)

(9 oz.) packages romaine lettuce

red pepper, (chopped)

black beans,

grape tomatoes

oz Catalina or french dressing

nacho chips

In a large skillet, brown the ground beef with chopped onion over medium heat. Drain the grease.

Add taco seasoning and water per instructions on the packet. Bring the taco seasoning to a boil, then lower the heat to simmer for 5 minutes. Set aside and allow the taco meat to thoroughly cool.

Put romaine lettuce in a large bowl. Add chopped red pepper, black beans, crushed nacho chips, half of the shredded cheese, half of the grape tomatoes and all of the taco meat.

Pour Catalina dressing over the classic taco salad and toss to coat.

Top with the remaining shredded cheese and grape tomatoes. Chill until you're ready to serve. Enjoy!

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Taco Salad

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3 Healthy Budget Friendly Recipes

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