Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Taco salad. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Taco salad Recipe. Meal Ideas You'll Love To Serve From Classico's Dinner Recipes. A taco salad with tons of vegetables for flavor and crunch, and lean ground beef for delicious flavor and protein.
You can cook Taco salad using 24 ingredients and 8 steps. Here is how you cook it.
Ingredients of Taco salad
- Prepare 1 of Tortilla.
- You need 1 tsp of Oil.
- Take of Chicken boneless cubes 1 cup.
- Prepare of Salt and black pepper 1/4 tsp each.
- Make ready of Capsicum green half chopped.
- You need 1 tbsp of Sweet thai chilli sauce.
- Prepare 1 tbsp of Hot sauce.
- Prepare 1 tbsp of Oil.
- Prepare of Bell peppers 1/2 each chopped(yellow and red).
- Prepare 1/2 cup of Sweet corns.
- Prepare 1 cup of Red kidney beans.
- You need of Onions 1 chopped.
- Prepare of Tomatoe 1 chopped.
- Take of Ice beg 1/2 cup torn with hands.
- You need 4 tbsp of Mayo.
- It’s 1 tsp of Zeera crushed.
- Prepare 2 tbsp of Olive oil.
- Take of Salt and black pepper 1/2 tsp each.
- Take of Corriander leaves 1 tbsp.
- Make ready 3 tbsp of Cream.
- It’s 1 tbsp of Vinegar.
- Prepare 1/4 cup of Chilli sauce.
- Take 1 tbsp of Vinegar.
- Make ready of Onions, capsicum and green chillies all very finely chopped 1 tsp each.
My kids and husband ate their taco salad with the tortilla chips but I had mine with just lettuce tomatoes a tablespoon of reduced fat sour cream and homemade salsa.Taco salad is one of the ultimate weeknight recipes.When there's not much time to make something taco salad is a great option, especially this version which uses ground beef (no dicing up chicken or beef), bottled salsa to add lots of flavor without the prep, and pre-shredded cheese.An easy taco salad is even simpler than those, and it's still packed with all your favorite Mexican flavors.
Taco salad instructions
- Take a tortilla, invert over a baking bowl and grease it well and bake it till crispy and golden. Bake at 180 degrees for 3 to 5 minutes..
- Marinate chicken with salt, black pepper, sweet thai chilli sauce, hot sauce and cook with 1 tsp oil till tender and dry. Cool and use..
- Mix mayo, olive oil, zeera, corriander leaves, salt and black pepper together..
- Put all veggies in a bowl and add in chicken too. Mix in dressing..
- Before serving put taco in a serving platter, put the salad an top with sour cream and salsa and serve at once..
- For sour cream mix cream and vinegar together..
- For salsa mix in chilli sauce, vinegar, onions, capsicum and green chillies together..
- Enjoy!.
I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese.In a skillet, brown ground beef; drain well.Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well to mix.
The smoky seasoned browned beef, juicy grape tomatoes, creamy avocado and sour cream, crispy Romaine lettuce, sharp cheddar cheese, and spicy (or mild!) salsa are all combined to perfection.This easy mexican taco salad will become your go-to weekday recipe to please the whole family.Ready in just minutes flat, this salad makes the perfect accompaniment to a busy weeknight or a tight schedule.With an authentic and flavorful edge, this salad soars above the rest in its simplicity, short ingredient.Brown ground beef, drain grease, adding taco seasoning and following directions on package.
