Best 3 Mexican Style Taco Salad Recipes

Indulge in the vibrant flavors of Mexico with our tantalizing Mexican-Style Taco Salad, a culinary fiesta that combines the best of Mexican cuisine. Picture a crisp bed of lettuce topped with savory seasoned beef, crunchy tortilla chips, juicy tomatoes, creamy avocado, and a medley of colorful bell peppers. Drizzle it all with our zesty homemade taco dressing, and you have a flavor explosion in every bite.

For those seeking a vegetarian delight, our Black Bean Taco Salad is a vibrant alternative. Tender black beans take center stage, complemented by a symphony of fresh vegetables, crunchy tortilla chips, and our tangy dressing. Dive into this healthy and satisfying salad, bursting with plant-based goodness.

Quinoa lovers, rejoice! Our Quinoa Taco Salad is a protein-packed delight that delivers both taste and nutrition. Fluffy quinoa forms the base, topped with a flavorful combination of seasoned beef, crisp vegetables, and a drizzle of our zesty dressing. This salad is a perfect balance of textures and flavors, leaving you feeling energized and satisfied.

And for those with a taste for the extraordinary, our Walking Taco Salad is a fun and unique treat. Picture a bag of crunchy tortilla chips filled with your favorite taco fillings – seasoned beef, lettuce, tomatoes, cheese, and our signature dressing. It's a portable and delightful way to enjoy all the taco flavors on the go.

No matter your preference, our Mexican-Style Taco Salad recipes offer a culinary adventure that will transport your taste buds to the heart of Mexico. So, gather your ingredients, put on your apron, and prepare to embark on a delicious journey with our carefully curated selection of taco salad recipes.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN SALAD AKA FRITO OR TACO SALAD

Mexican Salad Aka Frito or Taco Salad image

My favorite taco salad recipe in the world. After my grandma passed I thought I had lost the recipe forever but found it in an old church congregation cookbook that was published in 1980 and it had her recipe in it! I hope you enjoy it as much as I do.

Provided by rawcalls

Categories One Dish Meal

Time 35m

Yield 5-10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs ground beef
1 (10 1/2 ounce) can Campbell's cheddar cheese soup
1 (10 1/2 ounce) can Campbell's Cream of Mushroom Soup
1 (15 ounce) can tomato sauce
1 teaspoon oregano (or to taste)
1/2 teaspoon crushed red pepper flakes (more or less to taste)
1 head iceberg lettuce, torn into bite size pieces
1 -2 tomatoes, diced
1 red onion, diced (optional)
2 (2 1/4 ounce) cans pitted black olives, sliced (more or less to taste)
1 (14 ounce) bag Fritos corn chips (Original)

Steps:

Brown and drain ground beef. Add soups, tomato sauce, oregano, and crushed red pepper flakes. Stir together well and let simmer over medium-low heat for 15 minutes. Remove from heat and let cool. Pour over remaining ingredients, mix well, and serve immediately.

TACO MACARONI SALAD

Taco Macaroni Salad image

Make and share this Taco Macaroni Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 36m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups uncooked corkscrew macaroni
1 lb ground round
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup French dressing
1/2 head lettuce, shredded
1 pint cherry tomatoes, halved
1 cup shredded sharp cheddar cheese
1/2 cup chopped green onion
1/2 cup chopped green pepper
salt and pepper

Steps:

Prepare macaroni according to package directions; rinse, drain, and chill for 1 hour.
In a skillet, crumble and cook the ground round until browned; drain.
Add in the taco seasoning and French salad dressing; stir to combine; let cool.
In a large bowl, add the macaroni, ground beef mixture, and remaining ingredients; stir to combine.
Serve immediately.

MEXICAN CABBAGE SALAD/TACO FILLING

Mexican Cabbage Salad/Taco Filling image

John Broening in the Denver Post. Mild (if you wish), low fat, nice change from raw cabbage with mayo or vinegar and oil. Add it as a garnish to soups, tacos, and enchiladas, or eat it as a side. Don't use softer cabbages, it's best made with sturdy white cabbage. Add some black beans to make a vegan taco filling. This salad will NOT keep well more than a couple of hours.

Provided by zeldaz51

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 cups thinly sliced white cabbage
1/4 cup thinly sliced red onion
1/2 cup cilantro leaf
1 cup tomato juice
1 lime, juice of
1 tablespoon honey
1 teaspoon ground toasted cumin
1 teaspoon crumbled dried chili
hot sauce
salt
1 cup cooked black beans, rinsed

Steps:

In a large mixing bowl, combine all ingredients. Allow the mixture to sit, refrigerated, for at least 20 minutes and no more than 3 hours.

Nutrition Facts : Calories 126.2, Fat 0.6, SaturatedFat 0.1, Sodium 190.7, Carbohydrate 27.1, Fiber 7.7, Sugar 11.5, Protein 6.3

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, paprika, garlic powder, and onion powder.
To make a vegetarian taco salad, omit the ground beef and add more beans and vegetables.
To make a vegan taco salad, omit the ground beef and cheese and use plant-based sour cream and guacamole.
To make a low-carb taco salad, omit the tortilla chips and use a low-carb tortilla or lettuce wraps.
To make a gluten-free taco salad, use gluten-free tortilla chips and a gluten-free taco seasoning.

Conclusion

Taco salad is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a quick and easy weeknight meal or a fun and festive party dish. With so many different ways to make it, there's sure to be a taco salad recipe that everyone will love.