Type what you have

Ingredients

• ✓ iceberg lettuce
• sour cream
• cream cheese
• taco seasoning mix
• cheddar cheese
• tomato
• green bell pepper
• black olive

Instructions

1. 1 Mix sour cream, cream cheese, and taco seasoning together in a medium bowl until smooth. Spread mixture in a 9- or 10-inch round serving dish.
2. 2 Top with shredded lettuce, then sprinkle Cheddar cheese, tomatoes, bell pepper, and black olives on top.

By Rose Starkowicz

Ingredients

• ✓ iceberg lettuce
• vegetarian refried bean
• sour cream
• taco seasoning mix
• salsa
• tomato
• onion
• black olive
• cheddar cheese

Instructions

1. 1 Spread refried beans over the bottom of a 9x13-inch glass baking dish.
2. 2 Mix sour cream and taco seasoning together until combined; spread mixture over beans. Top with a layer of salsa, followed by lettuce, tomatoes, onions, and olives. Sprinkle Cheddar over top.

By Cindy Carnes

Ingredients

• ✓ iceberg lettuce
• refried bean
• taco seasoning mix
• sour cream
• cream cheese
• salsa
• tomato
• green bell pepper
• green onion
• cheddar cheese
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Blend refried beans and taco seasoning in a medium bowl; spread mixture onto a large serving platter.
3. 3 Mix sour cream and cream cheese in a medium bowl; spread over refried beans.
4. 4 Top with salsa. Layer tomato, bell pepper, green onions, and lettuce over top.
5. 5 Sprinkle over Cheddar cheese and garnish with black olives.

By SUE CASE

Ingredients

• ✓ iceberg lettuce
• cream cheese
• sour cream
• taco seasoning mix
• cherry tomato
• avocado
• red onion
• lime juice
• salt
• black pepper
• refried black bean
• salsa
• mexican blend cheese
• jalapeno pepper

Instructions

1. 1 With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
2. 2 In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
3. 3 Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
4. 4 Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.

By Manda

Ingredients

• ✓ iceberg lettuce
• rye bread
• bacon
• grape tomato
• bamboo toothpick

Instructions

1. 1 Thread 1 rye bread square, lettuce wedge, bacon slice, tomato half, and 1 rye bread square onto each toothpick, respectively.

By Lindsey

Ingredients

• ✓ iceberg lettuce
• bacon
• grape tomato
• bamboo toothpick
• blue cheese salad dressing
• blue cheese

Instructions

1. 1 Thread each lettuce wedge, bacon piece, and grape tomato onto each toothpick, respectively. Arrange toothpicks on a serving platter. Drizzle 1 teaspoon blue cheese dressing over each and sprinkle with blue cheese.

By Lindsey

Ingredients

• ✓ iceberg lettuce
• ranch-style bean
• refried bean
• taco seasoning mix
• sour cream
• onion soup mix
• salsa
• tortilla chip
• cheddar cheese

Instructions

1. 1 Mix ranch-style beans and refried beans together in the bottom of a shallow casserole dish; season with taco seasoning mix and stir. Spread the bean mixture into an even layer.
2. 2 Mix sour cream and onion soup mix together in a small bowl; spread over the bean mixture. Top the sour cream layer with salsa.
3. 3 Refrigerate dish until the bean layer firms, about 30 minutes.
4. 4 Layer lettuce atop the salsa. Sprinkle tortilla chips in a layer over the lettuce. Finish with a layer of Cheddar cheese.

By Tanaquil

Ingredients

• ✓ iceberg lettuce
• taco seasoning mix
• refried bean
• sour cream
• neufchatel cheese
• salsa
• tomato
• green bell pepper
• red bell pepper
• green onion
• cheddar cheese
• black olive

Instructions

1. 1 Blend taco seasoning mix and refried beans in a bowl. Spread mixture onto a large serving platter. Mix sour cream and Neufchatel cheese in a bowl. Spread over refried beans. Top layers with salsa. Place a layer of tomato, green bell peppers, red bell peppers, green onions, and lettuce over salsa. Sprinkle with Cheddar cheese. Garnish with black olives.

By MakeItHealthy

Ingredients

• ✓ iceberg lettuce
• ground beef
• onion
• taco seasoning mix
• refried bean
• cheddar cheese
• salsa
• tortilla chip
• green onion
• tomato
• cheddar cheese
• avocado
• sour cream
• taco sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside.
2. 2 Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside.
3. 3 Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer.
4. 4 Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.

By Holly J Chadwick

Ingredients

• ✓ iceberg lettuce
• vegetable oil
• onion
• garlic
• ginger root
• ground pork
• celery
• carrot
• green onion
• soy sauce
• pine nut
• hoisin sauce
• watermelon

Instructions

1. 1 Heat oil in a large, nonstick skillet over high heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 1 minute. Add pork; cook until brown, 7 to 10 minutes. Drain excess liquid from the skillet. Reduce the heat to medium.
2. 2 Add celery and carrot to the skillet; cook and stir until soft, 2 to 3 minutes. Stir in green onions and soy sauce. Off heat, stir in pine nuts and hoisin sauce; fold in watermelon.
3. 3 Spoon pork mixture into lettuce leaves; wrap to cover filling. Serve.

By TLF

Ingredients

• ✓ iceberg lettuce
• green onion
• basil
• cilantro
• vegetable oil
• mustard
• red pepper flakes
• brown sugar
• sesame oil
• soy sauce
• ketchup
• garlic
• rice wine vinegar
• chicken stock
• brown sugar
• ginger
• soy sauce
• green onion
• onion
• shiitake mushroom
• water chestnut
• chicken thigh

Instructions

1. 1 Combine chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover bowl with plastic wrap, and refrigerate until ready to use.
2. 2 Whisk chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, pepper flakes, and dry mustard together in a bowl until glaze well-mixed.
3. 3 Heat vegetable oil in a heavy nonstick skillet over high heat. Add chicken mixture; cook and stir until chicken no longer looks raw, about 2 minutes. Add 1/2 the glaze mixture; cook and stir until chicken begins to caramelize and brown, 10 to 15 minutes.
4. 4 Reduce heat to medium-low. Pour remaining glaze into chicken mixture; cook until heated through and slightly reduced, about 3 minutes. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl; serve with lettuce leaves as wrappers.

By John Mitzewich

Ingredients

• ✓ iceberg lettuce
• ground beef
• onion
• green bell pepper
• garlic powder
• cumin
• processed cheese food
• green chile
• tomato sauce
• tomato
• corn chip

Instructions

1. 1 Place beef, onion, bell pepper, garlic and cumin in a large, deep skillet. Cook over medium high heat until hamburger is evenly brown. Drain any excess fat.
2. 2 Stir cheese, green chilies and tomato sauce into the beef mixture. Cook 5 minutes, or until cheese is melted.
3. 3 Equally divide lettuce among salad plates. Pour meat and cheese mixture over lettuce and garnish with chopped tomato and corn chips.

By Wendy

Ingredients

• ✓ iceberg lettuce
• ground turkey
• taco seasoning mix
• black bean
• tomato
• tortilla chip
• thousand island dressing

Instructions

1. 1 Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
2. 2 Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

By Jennifer Wood Anastasia

Ingredients

• ✓ iceberg lettuce
• tuna
• black olive
• green onion
• celery
• salsa
• sour cream
• cumin
• taco shell

Instructions

1. 1 In a large bowl, combine the tuna, olives, green onions and celery; toss together.
2. 2 In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
3. 3 Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

By Jackie

Ingredients

• ✓ iceberg lettuce
• ground beef
• chili bean
• french dressing
• taco seasoning mix
• tortilla chip
• cheddar cheese
• tomato
• salsa
• sour cream

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in chili beans, salad dressing, and seasoning mix. Fill the empty dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat, and simmer for 15 minutes.
2. 2 Crush the bag of chips, open the bag, and toss crushed chips into a large bowl.
3. 3 Add cheese, and tomatoes. Pour meat mixture into the bowl; mix well.
4. 4 Fill a bowl with lettuce. Top with meat mixture, salsa, and sour cream. Serve warm and enjoy!

By Denise Williamson

Ingredients

• ✓ iceberg lettuce
• ground beef
• taco seasoning mix
• onion
• green bell pepper
• cheddar cheese
• monterey jack cheese
• tomato
• tortilla chip
• french dressing

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook and stir over medium-high heat until evenly brown. Drain and discard grease. Add taco seasoning mix and prepare according to package directions. Set aside to cool.
2. 2 Combine cooled beef mixture, lettuce, onion, bell pepper, cheese, tomatoes, and tortilla chips in a large serving bowl. Add enough dressing to coat; mix well and refrigerate for 8 hours to overnight.

By Susan

Ingredients

• ✓ iceberg lettuce
• ground turkey breast
• green onion
• kidney bean
• cheddar cheese
• dill pickle
• black olive
• mayonnaise
• lemon juice
• white wine vinegar
• taco sauce
• tortilla chip

Instructions

1. 1 Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
2. 2 Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
3. 3 Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
4. 4 Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

By Sheryl Barney

Ingredients

• ✓ iceberg lettuce
• ground beef
• taco seasoning mix
• corn tortilla
• monterey jack cheese
• onion
• tomato
• salsa
• sour cream

Instructions

1. 1 Build a campfire and allow the fire to burn until a bed of hot coals has accumulated. Rake the coals into a flat bed on one side of the fire.
2. 2 Meanwhile, cook ground beef in a large skillet over medium-high heat until browned, stirring to crumble. Discard excess fat; stir taco seasoning into beef according to package directions.
3. 3 Coat inside of a pie iron with cooking spray. Place 1 corn tortilla on one side, top with 1 scoop ground beef, sprinkle with Monterey Jack cheese, add chopped onion; place 1 (more) corn tortilla on top. Close pie iron.
4. 4 Cook taco over moderate campfire coals until tortillas have crisped and browned and taco is hot in center. Serve with lettuce, tomato, salsa, and sour cream. Repeat with remaining ingredients.

By Lil

Ingredients

• ✓ iceberg lettuce
• butter
• mushroom
• taco seasoning
• corn tortilla
• tomato
• onion
• guacamole
• sour cream
• taco sauce

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, 5 to 7 minutes. Drain excess butter and return to heat. Add taco seasoning and stir to combine, about 2 minutes more.
2. 2 Serve each tortilla topped with a few tablespoons of mushroom mixture, shredded lettuce, tomato, onion, guacamole, sour cream, and taco sauce.

By Emily Miller

Ingredients

• ✓ iceberg lettuce
• lentil
• water
• ground turkey
• water
• taco seasoning mix
• avocado
• tomato
• black olive
• kidney bean
• catalina salad dressing

Instructions

1. 1 Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
2. 2 Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
3. 3 Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

By Dana Lawson

Ingredients

• ✓ iceberg lettuce
• ground beef
• taco seasoning mix
• red onion
• green onion
• pinto bean
• kidney bean
• tomato
• avocado
• cheddar cheese
• corn chip
• catalina salad dressing

Instructions

1. 1 Prepare the ground beef as directed by taco seasoning package and set aside.
2. 2 In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
3. 3 Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

By Melanie

Ingredients

• ✓ iceberg lettuce
• tomatillo
• serrano pepper
• garlic
• vegetable oil
• corn tortilla
• water
• chicken bouillon granules
• rotisserie chicken
• cilantro
• mexican crema
• crema fresca
• cotija cheese

Instructions

1. 1 Cover a large griddle with aluminum foil and preheat to medium-high.
2. 2 Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.
3. 3 Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
4. 4 Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.
5. 5 Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.
6. 6 Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.
7. 7 Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.

By gem

Ingredients

• ✓ iceberg lettuce
• all-purpose flour
• cornmeal
• sugar
• baking powder
• milk
• vegetable oil
• egg
• mexican cheese blend
• refried bean
• mayonnaise
• blue cheese salad dressing
• turkey chili
• tomato
• green chile pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the flour, cornmeal, sugar and baking powder. Stir in the milk, oil and eggs, mixing until just moist. Spread in a greased 12 inch deep-dish pizza pan, or a 10x15 inch baking pan.
2. 2 Bake the crust for 10 minutes. Remove from the oven, and sprinkle with 1 cup of the cheese. Bake for another 10 minutes.
3. 3 Spread the refried beans and mayonnaise over the melted cheese. Top with blue cheese dressing, turkey chili, and remaining cheese.
4. 4 Bake for 12 to 15 more minutes in the preheated oven. Top with lettuce and diced tomatoes before slicing and serving.

By Amy Brolsma

Ingredients

• ✓ iceberg lettuce
• cooking spray
• tomato sauce
• chili powder
• water
• ground turkey
• onion
• taco seasoning mix
• water
• corn tortilla
• cheddar cheese
• monterey jack cheese
• tomato

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
2. 2 Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
3. 3 Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
4. 4 To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
5. 5 Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.

By Semigourmet

Ingredients

• ✓ iceberg lettuce
• ground beef
• onion
• pepperjack cheese
• bread crumb
• egg
• tomato
• cilantro
• lime
• serrano pepper
• avocado
• salt
• black pepper
• hamburger bun

Instructions

1. 1 Combine ground beef, ½ onions, pepper Jack cheese, bread crumbs, and eggs in a bowl; form into 12 patties.
2. 2 Combine tomatoes, ½ remaining onions, cilantro, ½ lime juice, and ½ serrano in a bowl; stir well. Cover pico de gallo; refrigerate to chill.
3. 3 Mash avocados, remaining ½ onions, remaining ½ lime juice, and remaining ½ serrano together in a bowl; season guacamole with salt and black pepper.
4. 4 Heat a skillet over medium-high heat. Add patties; cook to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C).
5. 5 Place 1 burger on each bun; top with guacamole, shredded lettuce, and pico de gallo.

By DonnaB

Ingredients

• ✓ iceberg lettuce
• chickpea
• black bean
• pinto bean
• kidney bean
• water
• vegetable broth
• salsa
• brown rice
• taco seasoning mix
• corn
• avocado
• vegan cheddar cheese
• cilantro
• lime

Instructions

1. 1 Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
3. 3 Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
4. 4 Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
5. 5 Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.

By Buckwheat Queen

Ingredients

• ✓ iceberg lettuce
• tortilla chip
• cheddar cheese
• tomato
• hot pepper sauce
• taco sauce
• mayonnaise
• black pepper
• salt
• black bean
• pinto bean
• chickpea
• red kidney bean
• black olive
• cumin
• oregano
• chili powder
• ground beef
• onion
• olive oil

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
3. 3 Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.

By penguinite

Ingredients

• ✓ iceberg lettuce
• feta cheese
• pear
• asian pear
• balsamic vinaigrette salad dressing

Instructions

1. 1 Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.

By Steph

Ingredients

• ✓ iceberg lettuce
• red apple
• red grape
• galia melon
• pomegranate seed
• greek yogurt
• orange juice concentrate

Instructions

1. 1 Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
2. 2 Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
3. 3 Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.

By Leah Ellias

Ingredients

• ✓ iceberg lettuce
• tuna
• chickpea
• egg
• cucumber
• french dressing

Instructions

1. 1 In a large mixing bowl, combine tuna, chickpeas (garbanzo beans), chopped hard-boiled eggs, diced cucumber, and iceberg lettuce.
2. 2 Toss well and add French dressing to taste.

By Bill Pfeiler