Recipe: Appetizing Tacos / Taco Salad

Tacos / Taco Salad. Browse Our Official Site For Tasty Mexican Salad Recipes! This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad).

The Taco John's Taco Salad gives you the best of both worlds with crisp lettuce, cheddar cheese, salsa, black olives, tomatoes, and sour cream. Heat taco shells according to package directions. Brown ground beef until fully cooked. You can cook Tacos / Taco Salad using 21 ingredients and 7 steps. Here is how you cook that.

Ingredients of Tacos / Taco Salad

1. It's 12 of taco shells, to serve.
2. Prepare 1 of OPTIONAL: 500 grams minced beef.
3. Prepare 2 of tomatoes, chopped, to serve.
4. You need 1/4 of iceberg lettuce, shredded, to serve.
5. It's 1 of Spanish Onion, fresh, chopped.
6. You need 165 grams of (1 1/2 cups) grated cheddar cheese, to serve.
7. It's 1 of Sour cream (optional), to serve.
8. Prepare 1 of Avocado or Guacamole.
9. You need 1 of Lime.
10. You need of Filling.
11. It's 155 grams of (3/4 cup) long-grain white rice.
12. You need 2 tsp of olive oil.
13. You need 1 large of brown onion, finely chopped.
14. Prepare 1/2 large of red capsicum, deseeded, finely chopped.
15. It's 2 of tomatoes, chopped.
16. You need 2 tbsp of tomato paste.
17. Prepare 400 grams of cans red kidney beans, rinsed, drained.
18. You need 1/2 tsp of ground cumin.
19. Prepare 1 tsp of mild chilli powder.
20. It's 1/2 tsp of garlic powder.
21. You need 1/2 cup of water.

Drain excess fat, then add taco seasoning, tomato paste, beans, and hot water. 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. This colorful entree combines popular taco ingredients—minus the ground beef.

Tacos / Taco Salad step by step

1. To make the filling, cook the rice in a large saucepan of boiling water, following packet directions, or until tender. Drain and set aside.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Cook meat if adding meat. Add the onion and capsicum and cook, stirring occasionally, for 3-4 minutes or until softened slightly.
3. Add the tomatoes and the tomato paste and mix well. Stir in the red kidney beans, cumin, chilli powder, garlic powder and water. Bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 10-15 minutes or until the sauce has thickened.
4. Increase heat to high, add the drained rice to the bean mixture and stir to combine. Cook, stirring constantly, for 2-3 minutes or until heated through.
5. Preheat oven to 180°C. Place the taco shells on 2 baking trays. Heat in preheated oven for 4-5 minutes or until heated through.
6. Spoon the bean and rice mixture into a serving dish. Serve with the taco shells (crushed for salad in a bowl), tomatoes, lettuce, cheese, and sour cream and guacamole, if using. Allow the family or your guests to fill the tacos themselves at the table..
7. NOTE: Squeeze lime over lettuce for awesome flavour kick.

And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. This easy taco salad recipe also makes a generous amount - six large servings to feed even a larger family. But if you don't need that many, don't worry. It's also super easy to adjust it to fewer servings if you need to.