Fruit Salad Recipe For Kids With Custard In Urdu that Keeps cool Whip Filipino style easy Photos : Taco Salad Recipe Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino

Taco Salad Recipe Biography:

Source:- Google.com.pk
Taco Salad I
Recipe by Denise Williamson
"Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make."
Ingredients
1 pound lean ground beef, 1 (1.25 ounce) package taco seasoning mix, 1 (16 ounce) can chili beans, 1 (16 ounce) bottle French dressing, 1 head iceberg lettuce, 1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese, 1 cup chopped tomatoes, 4 tablespoons sour cream, 1/2 cup prepared salsa.
Directions
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.
Taco Salad II
Ingredients
2 ripe tomatoes, diced, 1/2 pound sharp Cheddar, diced, 1 large onion, diced, 1 head iceberg lettuce, washed, drained and shredded, 1 pound lean ground beef, browned, crumbled and drained, 1 cup salad dressing (recommended: Catalina), 1 (7-ounce) bag taco flavored chips, crushed, 1 cup salsa, Tortilla chips.
Directions
Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.
Taco Salad for a Large Crowd Recipe
I made this huge 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! —Lisa Homer, Avon, Ingredients
1-1/2 pounds ground turkey or beef, 2 envelopes taco seasoning, divided
1 medium head iceberg lettuce, 1 package (12-1/2 ounces) nacho 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 (6 ounces) 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
Nutritional Facts
1-1/3 cups equals 271 calories, 14 g fat (4 g saturated fat), 24 mg cholesterol, 760 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein.
Directions
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. Yield: 26 servings (1-1/3 cups each).

Taco Salad Recipe Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino