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This Taco Salad with Homemade Dressing is perfect for your next pitch-in or as a fun weeknight dinner for the family. The homemade dressing uses a can of tomato soup so it’s easy to put together and everyone will love the flavor.
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Taco Salad with Homemade Dressing
Barbara first had a version of this taco salad at her godson’s baptism. It was love at first bite so she, of course, asked for the recipe.
Aren’t these the best kind of recipes? The ones that are passed from a friend of a friend to us?
Dorito Taco Salad
If you are serving a big crowd and anticipate eating this Taco Salad with Homemade Dressing at one sitting, then go ahead and mix all the ingredients.
If not, Barbara recommends making individual, customized salads for each member of the family. That way instead of being stuck with soggy leftovers, you can have crisp salads another day that taste just as great as the original.
The secret ingredient in this homemade dressing is a can of tomato soup. Yes, I said TOMATO SOUP!
The dressing will stay in the fridge for a couple weeks, just give it a good shake to re emulsify the oil. The dressing recipe makes 2 pints, so it is easily halved (as is the salad recipe) if you aren’t feeding a crowd and don’t want leftovers.
You can easily prep the salad, meat mixture and dressing the night before serving and just throw them all together at the last minute (just be sure to shake the dressing before adding).
How to Make Taco Salad with Homemade Dressing
Step by Step Instructions
Brown the ground beef in a large skillet and drain.
Add drained beans and ground beef back to skillet and simmer for 10 minutes.
For taco salad dressing recipe, add all of the ingredients into the blender and blend until smooth.
Toss ground beef/beans, lettuce, onion, tomatoes, cheese and Doritos together and top with dressing. Serve immediately.
For the full instructions for Doritos Taco Salad, scroll to the bottom of this post.
Ingredient List
Lean Ground Beef
Red Kidney Beans
Iceberg Lettuce or Romaine Lettuce
Diced tomatoes (cherry tomatoes, roma tomatoes, etc.)
Yellow onion, white onion or red onion
Shredded cheddar cheese
Nacho Cheese Doritos
Canned tomato soup
Sugar
Vegetable oil
Apple cider vinegar
Salt
Garlic powder
Dry mustard powder
Optional Ingredients
Sliced Avocado
Salsa
Corn
Black Olives
Green onions
Fresh cilantro
Sour cream
Diced bell peppers
Recipe FAQs
Use your favorite taco salad ingredients.
Substitute black beans or pinto beans for kidney beans.
Do not toss this until right before serving. You do not want a soggy salad.
This Catalina dressing will stay good in the refrigerator for a couple weeks. Just give it a good stir or shake before using. Feel free to make it ahead of time.
Any flavor of Doritos can be used.
What dressing for taco salad?
My three favorite dressings to top a taco salad is Ranch dressing, Catalina dressing and Avocado dressing.
16oz.package shredded cheddar or Mexican blend cheese
1poundground beef
1can dark red kidney beans
1/2bag of your favorite DoritosTaco or Sweet Chili are especially good
Dressing
1can Campbell’s Tomato Soup
1cupsugar
1cupvegetable oil
3/4cupapple cider vinegar
1t.salt
1teaspoondry mustard
1/2teaspoongarlic powder
Instructions
Brown the ground beef in a skillet, crumbling as you go; drain fat.
Add the ground beef back to skillet with the drained beans. Simmer on low for 10 minutes.
Remove from heat.
For dressing, add all ingredients to a blender. Blend until smooth.
When ready to serve, toss lettuce, onion, tomatoes, cheese, Doritos, ground beef mixture and dressing; serve immediately,
Notes
Use your favorite taco salad ingredients.
Substitute black beans or pinto beans for kidney beans.
Do not toss this until right before serving. You do not want a soggy salad.
This Catalina taco salad dressing will stay good in the refrigerator for a couple weeks. Just give it a good stir or shake before using. Feel free to make it ahead of time.
So-called for how easy it is to wander around with them in hand, Walking Tacos are bags of snack-size Fritos—and/or Doritos or any kinds of chips, really—that are garnished with a variety of taco or nacho toppings. The garnishes, ranging from meat to cheese to guacamole, are added right in the bag.
That's because they start with a deep-fried tortilla shell. That “bowl” alone can have nearly 400 calories and 22 grams of fat. Then it's filled with oversized portions of ground beef, cheese, sour cream, and guacamole. This salad can weigh in at 800 calories or more!
Caesar dressing. Made up of mayonnaise, cheese, salt and oil (and all too often, anchovies), Caesar tends to be one of the least healthy options out there. Those ingredients cause it to be high in both saturated fats and sodium.
The Taco Salad is a menu item available at Taco Bell. It is a crispy taco salad shell filled with ground beef, green onions, lettuce, tomatoes, shredded cheese, black olives, and sour cream.
Cabbage has a slightly crunchy texture and a slightly sweet and earthy flavor, which makes it a great alternative to lettuce in tacos. Additionally, cabbage is more durable than lettuce and holds up better to heat and moisture, so it won't wilt or become soggy as easily.
Eating a taco salad with beans and meat can help to support muscle growth and repair and may also help to keep bones strong. However, if you're watching your food intake – selecting lean meat (like chicken) may be the better option.
This meal goes by many names. You may have heard it called Taco Salad, River Chicken Salad, Train Wreck, or any combination of those things. Don't worry, the ingredients are always the same.
Al pastor (from Spanish, "shepherd style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, although today it is a common menu item found in taquerías throughout Mexico but most prominently is from these two parts ...
Al Pastor meat is taken from boneless pork shoulder. Although the cooking style is identical to that of the Lebanese shawarma with its vertical spit-roasting method, the meat is completely different from lamb. Pork shoulder is slow-cooked to keep its tenderness while it is thinly sliced off the spinning spit-roast.
What kind of meat is used for Al Pastor tacos? The Al Pastor meat is usually made from boneless pork shoulder, which is a triangular cut from the area just above the front leg of the pig. Butchers often sell pork shoulder with the skin on and a layer of fat. The al pastor taco has to be cooked on a rotating spit.
Order the grilled chicken, lean steak, or grilled fish on a baked corn tortilla. Those have 70% more fiber and less than half the fat of their white flour counterparts. Skip the chorizo, fried fish, and carnitas (fried pork or beef), which are higher in unhealthy saturated fat.
“Crunchy noodles are like eating chips,” says Bonnie Taub-Dix, R.D.N., creator of BetterThanDieting.com and author of Read It Before You Eat It. All they add to your salad are calories (around 120 per half cup) and fat (half of those calories, at around 60 grams).
They're pretty much the same as regular tacos; the only difference is the order in which you build the ingredients, as well as a little drizzle of a yummy spicy dressing on top. And I really emphasize the lettuce and tomatoes to the point that I convince myself I'm eating a salad…
Another reason might be the move towards a menu that's easier and quicker to prepare. Taco salads, with their many ingredients and steps, might not have fit into this new, streamlined approach as well as other items.
Salad dressing is made with the same basic ingredients as mayonnaise.However, it has more water by weight than oil. It is also sweeter than mayonnaise, usually with high fructose corn syrup.
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