Bubbly Taco Salad Taco Shell Bowls
Bubbly Taco Salad Taco Shell Bowl
Make Amazing Taco Salad Recipes at home with these ultra-crispy Bubbly Taco Salad Bowls. Learn How To Make Tortilla Bowls (Taco Shells) just like your favorite Mexican restaurant… Without deep frying!
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TACO SALAD RECIPE | easy, healthy and customizable to all diets
Taco salad is an easy, healthy salad recipe perfect for summer! It's loaded with crisp vegetables, seasoned ground beef, and taco classics such as homemade salsa, cilantro and avocado. Enjoy classic Mexican flavors in a lighter, veggie-heavy meal.
So what goes into a taco salad? Today I'm using romaine lettuce, black beans, tomatoes, ground beef (with my homemade taco seasoning), red onion, cheddar cheese, and avocado. It's then topped with homemade salsa (the best!), sour cream, lime juice and cilantro.
But it's completely customizable to your dietary preferences! While this taco salad recipe is naturally gluten-free, I have tips for making it paleo, keto, low-carb, dairy-free and vegan on the recipe blog post below. It's a healthier spin on tacos, so have fun with it!
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Nacho Average Taco Salad
The title tells you everything you need to know about this statement salad!
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TACO SALAD WITH DORITOS | Easy Lunch or Dinner Salad
What a delicious Taco Salad using Doritos to give it a nice crunch. Mexican flavors in this salad. This is a very simple, easy, and delicious salad for your lunch or a fast put together dinner.
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TACO SALAD with Homemade Crispy Baked Tortilla Bowls, Taco Seasoning, & Salsa Ranch Dressing
Taco salads are one of our family's favorites, because they are an easy weeknight meal that you can prep ahead, plus they are so fun and delicious, with limitless variations, even our kids love them! Yes, a salad kids will like! We like to make them extra special with easy crispy tortilla bowls that are baked in the oven. They are perfectly crisp, create a beautiful presentation, and are healthier than deep fried bowls, but equally delicious. We'll show you step-by-step how to make them, along with our favorite homemade taco seasoning, and the quick salsa ranch dressing we like to top our salads with. We'll also show you some of our favorite ingredients we like to use in our taco salads, to give you some ideas you may want to use for making your own at home.
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Taco Seasoning:
1/2 cup chili powder
3 Tbsp onion powder
3 Tbsp instant minced onion
2 Tbsp sea salt
2 Tbsp cumin
1 Tbsp garlic powder
1 Tbsp paprika
Use 2 Tbsp seasoning per pound of meat.
This seasoning is also great on our shrimp tacos! Recipe:
Salsa Ranch Dressing:
1 cup mayo
1 cup milk (whole or skim is fine)
3 Tbsp hidden Valley ranch seasoning
1/2 cup salsa, or to taste
Tortilla Bowls:
flour tortillas
oil to brush
heavy duty foil
Bake at 375⁰ for 10 minutes or until golden.
Taco Salad Toppings:
iceburg/romaine lettuce, shredded
red kidney beans
shredded Mexican cheese blend
seasoned taco meat
corn
sliced olives
diced red bell peppers
radishes
pepperocinis or jalapeño
grape tomatoes
avocado
green onions, sliced
Prep ahead and serve it up taco bar style!
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Classic Taco Salad
Growing up on a farm, a classic taco salad was a staple! During the summer, when we'd all get in late from outdoor chores, the easiest thing to throw together was this recipe. And what's great is that each eater can customize it for their personal preference. Consider this a weeknight meal solution!
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Skip ahead:
0:00 Intro
0:33 Making the meat and onion mixture
2:20 Adding the spices, tomatoes, and beans
4:11 Making the dressing
7:17 Making the salad
INGREDIENTS
For the meat:
- 1 lb ground beef (I use 92% lean)
- 1/2 medium onion, diced
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp salt
- 1 15-oz can fire-roasted diced tomatoes
- 1 15-oz can red kidney beans, rinsed and drained
For the dressing:
- 3 tbsp ketchup
- 1 1/2 tsp Worcestershire sauce
- 2 tsp honey
- 2 tbsp red wine vinegar
- 1 tsp chipotle powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/3 cup neutral oil
For the salad:
- 2 heads romaine lettuce chopped
- tortilla chips
- avocado or guacamole
- shredded cheese
- salsa
- hot pepper mustard
INSTRUCTIONS
For the meat:
- In a large skillet or saucepan, brown the beef and onion over medium heat, using a spoon or spatula to break it up into small pieces.
- Once browned, about 4-6 minutes, add the chili seasoning, oregano, cumin, and salt. Stir for 30 seconds and add the tomatoes and kidney beans. Turn the heat to a low simmer and cook for 10-15 minutes, or until most of the liquid has reduced.
- Once cooked, remove from heat and set aside.
For the dressing:
- In a dressing shaker or small jar, combine the ketchup, vinegar, honey, Worcestershire sauce, chipotle powder, onion powder, garlic powder, salt, and oil. Shake until combined, taste for seasoning, and set aside.
For the salad:
- To serve the salad, start with chopped lettuce. Top with some of the meat mixture, chips, dressing, and any garnishes.
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