Best 5 Kittencals Taco Salad For A Crowd Recipes

Calling all taco salad enthusiasts! Get ready to embark on a culinary journey with Kittencal's Taco Salad for a Crowd. This tantalizing dish is a symphony of flavors and textures, featuring a crispy taco shell filled with a medley of seasoned ground beef, crisp lettuce, juicy tomatoes, creamy avocado, tangy salsa, and a sprinkling of cheese. But that's not all! This article also includes three additional recipes to satisfy every taco salad craving.

First up, the Classic Taco Salad boasts a zesty dressing that elevates the traditional taco salad experience. For those seeking a healthier alternative, the Turkey Taco Salad offers a lean protein option without compromising on taste. And finally, the Vegetarian Taco Salad caters to plant-based enthusiasts with its hearty combination of black beans, corn, and bell peppers. Each recipe is meticulously crafted to ensure a delightful and memorable taco salad experience. So gather your ingredients, prepare your taste buds, and let's dive into the delicious world of Kittencal's Taco Salad for a Crowd!

Let's cook with our recipes!

KITTENCAL'S TACO SALAD FOR A CROWD

Kittencal's Taco Salad for a Crowd image

I have made this many times to serve at get togethers and I always receive rave reviews from everyone! if desired the amounts may reduced to half --- to save some time the beef may be cooked a day ahead, and refrigerated overnight as it must be cooled completely before adding the ingredients in with it, you may want to purchase two bags of nacho chips and use one to serve on the side --- when cooking the ground beef, I always try to leave it into larger size chunks, it looks better in the salad, really you may use any size bag of nachos that you like, the 12 cups size is only estimated, you can add any amount desired in with the ground beef/salad mixture, just make sure to add them just before serving as they tend to get soggy --- see my recipe#76616 -- I sometimes add in a can of drained and rinsed black beans :)

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 30m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs lean ground beef
2 (1 1/4 ounce) packages taco seasoning mix
2 cups grated cheddar cheese
1 red onion, chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped (I use Roma)
2 avocados, peeled and chopped
1 1/2 cups black olives, sliced
12 cups nacho chips, 1 large (I use Doritos)
1 (8 ounce) bottle Catalina dressing (my The Best French Salad Dressing will also work well)

Steps:

Brown ground beef with the chopped yellow onion (not red).
Add in only 1 package taco mix (and water according to the package direction); set aside to cool completely.
In a large bowl, mix together chopped lettuce, tomatoes, cheddar cheese (can use more than 2 cups if desired, and the cheese may be cubed small instead of shredded) avocados, red onion, olives, and the second package of taco seasoning mix.
Add to cooled beef mixture; toss to combine.
Just before serving toss with the salad dressing.
The last step (JUST BEFORE SERVING) is to mix in about three-quarters of the package of crushed Doritos, leaving the rest on the side for your guests who want extra (they will get soggy if you mix them in too early!).

TACO SALAD FOR A LARGE CROWD

Taco Salad for a Large Crowd image

I made this huge taco salad to bring to a party and people were scrambling to figure out who made it. Needless to say I only brought home an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. -Lisa Homer, Avon, New York

Provided by Taste of Home

Categories Dinner Lunch

Time 35m

Yield 26 servings (1-1/3 cups each).

Number Of Ingredients 13

Ingredients

1-1/2 pounds ground beef
2 envelopes taco seasoning, divided
1 medium head iceberg lettuce
1 package (10 ounces) nacho-flavored tortilla chips, coarsely crushed
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chilies
1-1/2 cups Thousand Island salad dressing
1-1/3 cups salsa
1/3 cup sugar

Steps:

In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain. , In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture., In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat.

Nutrition Facts : Calories 262 calories, Fat 15g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 696mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

CROWD-PLEASING TACO SALAD

Crowd-Pleasing Taco Salad image

While this recipe might sound involved, it can be fixed in just 30 minutes. It's a hit at the potluck table-and I don't have to bring any home after the shindig! -Ann Cahoon, Bradenton, Florida

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 pound ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup shredded Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 package (9-1/4 ounces) corn chips

Steps:

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

Nutrition Facts : Calories 413 calories, Fat 29g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.

TACO SALAD FOR A CROWD

Taco Salad for a Crowd image

This recipe can be fixed in about 30 minutes. It's a big hit at get-togethers and I don't have to bring any home after the party.

Provided by CookingONTheSide

Categories Vegetable

Time 30m

Yield 14-16 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup shredded taco cheese
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 (10 1/2 ounce) package corn chips

Steps:

In large saucepan, cook beef over medium heat until no longer pink; drain.
Stir in the ketchup, oregano, chili powder, salt and pepper.
Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
In large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture.
Combine mayonnaise and taco sauce; pour over salad and toss to coat.
Sprinkle with corn chips.
Serve immediately.

Nutrition Facts : Calories 224.7, Fat 12.7, SaturatedFat 2.6, Cholesterol 23.2, Sodium 466.4, Carbohydrate 20.2, Fiber 2.1, Sugar 4.2, Protein 8.6

TACO SALAD FOR A CROWD

Taco Salad For A Crowd image

Posted in response to a request. Have not tried this recipe but it sounds easy and tasty. I would definitely add the chili powder or taco seasoning though.

Provided by JoAnn

Categories One Dish Meal

Time 1h

Yield 25 serving(s)

Number Of Ingredients 14

Ingredients

6 lbs ground beef
3 cloves minced garlic
6 (4 ounce) cans chopped green chilies, drained
6 (14 1/2 ounce) cans diced tomatoes, drained
3 (16 ounce) cans kidney beans, drained
1 tablespoon salt
3/4 teaspoon pepper
6 medium tomatoes, chopped
2 heads lettuce, shredded
3 (8 ounce) packages shredded sharp cheddar cheese
3 cups onions, chopped
3 (8 ounce) cartons sour cream
1 1/2-2 lbs tortilla chips (and/or taco salad shells)
taco sauce

Steps:

In large skillet, cook ground beef and garlic until meat is no longer pink.
Drain fat.
Stir in chiles, tomatoes, kidney beans, salt and pepper (and chili powder or taco seasoning if using).
Simmer uncovered for 30 minutes.
Arrange tomatoes, lettuce, cheese, onion and sour cream in separate serving bowls.
Place tortilla chips, lettuce and meat mixture in serving dishes alongside toppings and allow guests to assemble their own salads.

Tips:

For the best flavor, use fresh, ripe ingredients.
If you don't have taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, onion powder, and paprika.
To save time, you can use pre-cooked ground beef or chicken.
Be sure to drain the fat from the ground beef before adding it to the salad.
If you like a spicy salad, add some diced jalapeños or chili peppers.
For a more colorful salad, add some chopped red onion, green bell pepper, or black beans.
Serve the salad with your favorite toppings, such as sour cream, guacamole, salsa, or cheese.

Conclusion:

Kittencal's Taco Salad for a Crowd is a delicious and easy-to-make dish that is perfect for parties or potlucks. It is also a great way to use up leftover ground beef or chicken. With its combination of fresh, flavorful ingredients, this salad is sure to be a hit with everyone who tries it.