Taco Salad Recipe is of Tex Mex Recipes like this Turkey Salad Recipe

A taco salad recipe is very flavorful and the degree of spiciness can be adjusted by adding a few red pepper flakes if you like it hotter. This salad is just a sample of the influence that Mexican food had over the people of the United States. Mexican food is one of the most popular cuisines in this country. Many of the foods which we eat here thinking they are Mexican cuisine are actually Tex Mex recipes. These originated in our border states like Texas, The flavors and ingredients of Mexico are fused with ingredients and recipes from the United States producing some very delicious Tex Mex recipes. The taco salad recipe is one of these great combinations.

SEE ME MAKING THE TACO SALAD

TACO SALAD

• 1 Pound ground hamburger


• 1 Small jar taco sauce


• Red pepper flakes, optional


• 1 Head lettuce


• 1 Medium chopped onion


• ½ Green bell pepper, thinly sliced


• ½ Chopped cucumber


• ¼ Cup shredded carrots


• 4 Diced tomatoes


• 1 ½ Cups drained beans ( chili, kidney or your favorite)


• 4 Cups grated Cheddar cheese


• 1 Cup French salad dressing


• 1 Bag taco chips, crushed

Brown hamburger until done; drain off excess grease. Add the taco sauce, red pepper if desired and keep warm.

While hamburger is cooking wash and drain the vegetables very well. Combine in a large bowl the lettuce, onion, green pepper, cucumber, carrots and tomatoes to make a toss salad. Add the cheese and beans; toss to mix. Just before serving, add the taco chips, warm hamburger mixture and the French dressing. Toss and MUST BE SERVED IMMEDIATELY.

If you would like to make a homemade French dressing recipe for this salad recipe, an easy recipe is below.

FRENCH DRESSING

• ½ Cup cooking oil


• 4 Tablespoons catsup


• ½ Teaspoon salt


• ½ Teaspoon black pepper


• ¾ Cup sugar


• 2 Teaspoons paprika


• ½ Cup vinegar


• 4 Tablespoons water


• ½ Teaspoon celery seed


• 2 Tablespoons minced onion

Put all ingredients in a blender or mixer to mix thoroughly.

Turkey salad recipe

This main dish taco salad recipe is served in a taco shell.

• 3 Cups shredded lettuce


• 2 Cups cooked turkey strips


• ¼ Cup green onion slices


• ½ Cup Pace picante sauce


• 2 Tablespoons vegetable oil


• 1 Tablespoon lime juice


• ½ Teaspoon ground cumin


• ¼ Teaspoon salt


• 6 Taco shells. Heated according to package


• 1 Large seeded and chopped tomato


• 1 ½ Cups shredded Cheddar cheese


• 6 Tablespoons sour cream

Combine lettuce, turkey and onion.

Combine dressing; picante sauce, oil, lime juice, cumin and salt in small bowl and mix well.

Pour mixture over lettuce mixture and toss to coat.

To serve spoon 1/3 cup of lettuce mixture into each taco shell; sprinkle with 2 tablespoons cheese and 2 tablespoons tomatoes.

Drizzle with additional picante sauce and top with sour cream.

LAYERED TACO SALAD RECIPE

This taco salad recipe is layered on individual serving plates.

• 6 Corn tortillas (8 inch)


• 1 Small chopped onion


• 2 Cans (16 ounces each) kidney beans rinsed and drained


• 2 Jalapeno peppers seeded and chopped


• ¼ Cup water


• 1 Small ripe avocado, peeled and coarsely chopped


• 1 Small tomato, seeded and chopped


• 2 Tablespoons lime juice


• ¼ Teaspoon salt


• 3 Cups shredded romaine lettuce


• ¼ Cup shredded Cheddar cheese


• Salsa vinaigrette

Bake tortillas on oiled baking sheet at 350F degrees for 6 minutes on each side or until crisp; cool.

Reserve 2 tablespoons onion; sauté remaining onion in oiled pan until tender.

Stir in kidney beans, jalapeno and water with sautéed onion.

Reduce heat and cook mashing kidney beans with a fork or pastry cutter, stirring often until mixture becomes thick paste.

Process avocado in blender until smooth; transfer to bowl and add reserved onion, tomato, lime juice and salt.

Place 1 tortilla on each serving plate; top evenly each with lettuce, then bean mixture, then avocado mixture.

Top each with shredded Cheddar cheese and serve with following salsa vinaigrette recipe.

SALSA VINIAGRETTE RECIPE

• ½ Cup salsa


• 2 Tablespoons minced fresh cilantro


• 3 Tablespoons lime juice


• 1 Tablespoon wine vinegar


• ¼ Teaspoon chili powder

Combine all ingredients and mix well; best if chilled for a couple of hours before serving.

Look below for more delicious recipes.

• Caprese salad


• Bean salad


• Layered salad


• Congealed salads

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