Best 3 Cheesy Crunchy Taco Salad Recipes

Indulge in a flavor-packed culinary journey with our tantalizing Cheesy Crunchy Taco Salad, a symphony of textures and tastes that will delight your palate. Picture a vibrant tapestry of crisp romaine lettuce, crunchy tortilla chips, and a savory blend of seasoned ground beef, black beans, corn, and juicy tomatoes, all enveloped in a creamy, tangy dressing. As you delve deeper into this culinary masterpiece, the flavors of shredded cheddar cheese, diced avocado, and a dollop of sour cream harmonize perfectly, creating a symphony of contrasting textures and zesty notes. This recipe caters to various dietary preferences, offering both vegetarian and vegan alternatives, ensuring everyone can savor the delectable flavors of this salad. Prepare to embark on a flavor adventure like no other with our Cheesy Crunchy Taco Salad, a dish that promises an explosion of taste in every bite.

Let's cook with our recipes!

CHEESY BEEF TACO SALAD

Cheesy Beef Taco Salad image

Arlene Ghent of St. Joseph, Michigan says, "I often double the recipe so there are leftovers for lunch the next day."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds ground beef
1-1/2 cups chopped onion
1 cup diced celery
1 cup diced green pepper
2 garlic cloves, minced
1 pound process cheese (Velveeta), cubed
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
2 teaspoons ground cumin
1-1/2 cups crushed corn chips
Shredded lettuce
Chopped green onions
2 large tomatoes, cut into wedges

Steps:

In a large skillet, cook the beef, onion, celery, green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips. , Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges.

Nutrition Facts :

JAMIE'S TACO SALAD

Jamie's Taco Salad image

Layers of sour cream, seasoned beef, cheesy rice and fresh toppings make for one delicious taco salad.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 box Hamburger Helper™ crunchy taco
2 1/2 cups water
2 lbs lean (at least 80%) ground beef
1 container (8 oz) sour cream
4 oz (half of 8-oz package) cream cheese, softened
4 cups chopped Romaine lettuce
2 medium plum (Roma) tomatoes, chopped
1 cup shredded Cheddar cheese (4 oz)

Steps:

In 1-quart saucepan, heat 1 1/4 cups of the water, and the uncooked rice and topping (from Hamburger Helper box) to boiling over medium-high heat. Reduce heat; cover and simmer about 25 minutes or until rice is cooked and liquid is absorbed.
Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Add remaining 1 1/4 cups water and sauce mix (from Hamburger Helper box). Cook about 4 minutes, stirring frequently, until mixture is thickened.
Meanwhile, in medium bowl, mix sour cream and cream cheese until smooth. Spread sour cream mixture in even layer on large platter. Top with beef mixture, followed by rice mixture. Top with lettuce, tomato, Cheddar cheese and corn chips (from Hamburger Helper box). Serve immediately.

Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 150 mg, Fat 4, Fiber 1 g, Protein 36 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 1 1/2 g

COPYCAT TACO BELL CHEESY GORDITA CRUNCH

Copycat Taco Bell Cheesy Gordita Crunch image

When you're hungry a flatbread filled with cheese, cuddling the outside of a crispy taco, sounds like heaven. It is. Thank you Taco Be

Provided by EmKenBken

Categories Mexican

Time 1h50m

Yield 8 Gorditas, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups Copycat Taco Bell Seasoned Beef for taco meat
1/2 cup sour cream
0.5 (1 ounce) envelope ranch dressing, and salad seasoning such as hidden valley
2 tablespoons mayonnaise
2 tablespoons habanero sauce
8 flour tortillas, 6-inch
8 hard shelled taco shells
3 cups iceberg lettuce, shredded
2 cups cheddar cheese, shredded

Steps:

Make Copycat Taco Bell Seasoned Beef, reserving 21/2 cups for Gorditas.
Make Spicy Ranch:.
In a small bowl, stir together Copycat Taco Bell Spicy Ranch ingredients, chill, covered until ready to use.
Heat oven to 400°F Using kitchen shears trim soft tortillas so they are 5 1/2 inches in diameter.
On a rimmed baking sheet, top each tortilla with 1/4 cup shredded cheese. Cook tortillas until cheese has melted, 5 to 7 minutes. Moving quickly, place a crunchy taco on top of each baked tortilla (only covering half), pressing gently to adhere cheese. Flip tacos with a spatula to adhere cheese to the other side of the taco shells.
Dividing evenly, fill Cheesy Gordita Crunch shells with Copycat Taco Bell Seasoned Beef, lettuce, cheese, and Copycat Taco Bell Spicy Ranch Sauce.

Tips:

To save time, use pre-cooked or rotisserie chicken.
For a vegetarian version, omit the chicken and add an extra can of black beans.
To make the salad more flavorful, use a variety of toppings, such as salsa, sour cream, guacamole, and shredded cheese.
If you are short on time, you can use store-bought taco seasoning instead of making your own.
For a healthier version, use whole-wheat tortillas or low-fat cheese.

Conclusion:

This cheesy crunchy taco salad is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. It is also a great way to use up leftover chicken or ground beef. The salad is packed with flavor and texture, and it is sure to be a hit with everyone at the table. So next time you are looking for a quick and easy meal, give this cheesy crunchy taco salad a try. You won't be disappointed!