Type what you have

Ingredients

• ✓ lettuce
• salsa
• cream cheese
• cheddar cheese

Instructions

1. 1 Combine salsa and cream cheese in a bowl; beat with an electric mixer until almost completely blended. Transfer to a serving bowl.
2. 2 Layer cream cheese mixture with 1/2 of the lettuce and 1/2 of the Cheddar cheese. Repeat layers once more.

By rpaulson001

Ingredients

• ✓ lettuce
• cream cheese
• sour cream
• taco seasoning mix
• salsa
• cheddar cheese

Instructions

1. 1 Combine the softened cream cheese, sour cream and taco seasoning on a large plate or in a pie plate. Spread the salsa on top of the cream cheese-sour cream mixture. Top with lettuce and cheddar cheese.

By Monica

Ingredients

• ✓ lettuce
• refried bean
• jalapeno salsa
• tortilla chip
• pepper jack cheese
• green bell pepper
• onion
• black olive

Instructions

1. 1 Gather all ingredients. Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a rimmed baking sheet with aluminum foil.
2. 2 Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
3. 3 Arrange tortilla chips on the prepared baking sheet. Spoon refried bean mixture over chips. Sprinkle with pepper Jack cheese, green bell pepper, and onion.
4. 4 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

By Andrea Parker

Ingredients

• ✓ lettuce
• cream cheese
• cottage cheese
• taco seasoning mix
• lemon juice
• green onion
• black olive
• tomato
• cheddar cheese

Instructions

1. 1 In a medium bowl combine cream cheese, cottage cheese, taco seasoning and lemon juice.
2. 2 In a glass bowl or on a serving platter, layer cheese mixture, green onions, black olives, tomatoes, lettuce and cheese.

By Kelly

Ingredients

• ✓ lettuce
• ground beef
• taco sauce
• sour cream
• cream cheese
• taco seasoning mix
• cheddar cheese
• tomato
• green onion
• black olive

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. Stir in taco sauce and set aside.
2. 2 Mix together sour cream, cream cheese, and taco seasoning in a large bowl until well combined; spread onto the bottom of a medium serving dish.
3. 3 Cover sour cream mixture with beef mixture, Cheddar cheese, and lettuce. Top with tomato, green onions, and black olives.

By Bumblebee

Ingredients

• ✓ lettuce
• tomatillo
• jalapeno pepper
• garlic
• cilantro
• cumin
• salt
• pepper
• butter
• onion
• chicken broth

Instructions

1. 1 Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
2. 2 Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

By Becca798

Ingredients

• ✓ lettuce
• yellow corn tortilla chip
• olive oil
• vegetarian ground beef substitute
• water
• taco seasoning
• black bean
• cheddar cheese
• salsa
• guacamole
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium-high heat. Add ground beef substitute and fry for 1 to 2 minutes. Stir in water and taco seasoning. Continue to cook and stir until cooked through, about 8 more minutes.
3. 3 Place tortilla chips on an oven-safe plate and top with black beans. Add fried beef substitute and top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted, about 5 minutes; make sure the chips do not burn.
5. 5 Remove from the oven and top with lettuce, salsa, guacamole, and jalapeno peppers.

By nkncali

Ingredients

• ✓ lettuce
• cream cheese
• sour cream
• mayonnaise
• cocktail sauce
• salsa
• green onion
• red bell pepper
• green bell pepper
• cheddar cheese
• cucumber

Instructions

1. 1 In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
2. 2 In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
3. 3 Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

By JEFF MOORE

Ingredients

• ✓ lettuce
• vegetable oil
• baking potato
• salt
• black pepper
• ground beef
• black bean
• taco seasoning
• water
• cheddar cheese
• tomato
• sour cream
• guacamole

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Add 2 tablespoons vegetable oil to a large bowl. Add potato slices to the bowl; toss to coat in oil.
3. 3 Arrange potato slices in a single layer on a baking sheet; sprinkle with salt and black pepper.
4. 4 Bake in the preheated oven until potato slices are golden brown, about 20 minutes.
5. 5 Meanwhile, heat remaining 1 tablespoon vegetable oil in a skillet over medium heat; add ground beef. Brown, breaking into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
6. 6 Stir black beans into ground beef, then stir in taco seasoning and water. Bring beef-bean mixture to a boil, then reduce heat to medium-low. Simmer until flavors have blended, about 10 minutes.
7. 7 Arrange potato slices on a serving platter; sprinkle with 1/2 Cheddar cheese. Top with meat-bean mixture; sprinkle with remaining 1/2 cheese.
8. 8 Spread lettuce over nachos; garnish with tomato. Dollop on sour cream and guacamole.

By Lois A Dupre

Ingredients

• ✓ lettuce
• water
• chicken breast
• vegetable oil
• tomato
• green onion
• chicken broth
• all-purpose flour
• garlic
• cumin
• oregano
• chili powder
• salt
• corn tortilla
• wooden pick
• guacamole

Instructions

1. 1 Bring water to a simmer in a skillet over medium heat; add chicken. Cover the skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork. Discard water and dry the skillet with a paper towel.
2. 2 Heat 1 tablespoon vegetable oil in the skillet over medium heat; cook and stir shredded chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes. Set aside.
3. 3 Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil in the skillet.
4. 4 Heat reserved oil to 375 degrees F (190 degrees C).
5. 5 Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
6. 6 Working in batches, fry rolled tortillas in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

By wadeg

Ingredients

• ✓ lettuce
• sour cream
• garlic
• jalapeno pepper
• cilantro
• taco seasoning
• hot pepper sauce
• lemon
• avocado
• black bean
• corn
• salsa
• mexican cheese blend
• black olive
• green onion
• tomato

Instructions

1. 1 Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
2. 2 In another bowl, mash the avocado with the remaining lemon juice; set aside.
3. 3 Spread the shredded lettuce over a 12-inch serving platter.
4. 4 Layer the black beans evenly on top, followed by the Mexican-style corn.
5. 5 Spread the prepared sour cream mixture over the corn.
6. 6 Gently spread the avocado mixture on top of the sour cream.
7. 7 Pour the salsa evenly over the avocado mixture.
8. 8 Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.

By LED87

Ingredients

• ✓ lettuce
• cream cheese
• taco seasoning mix
• guacamole
• salsa
• cheddar cheese
• green onion
• olive

Instructions

1. 1 Mix cream cheese and seasoning mix until blended; spread onto serving plate or bottom of pie plate.
2. 2 Top with remaining ingredients.
3. 3 Refrigerate several hours or until chilled.

By Philadelphia

Ingredients

• ✓ lettuce
• ground beef
• mild taco seasoning mix
• sour cream
• cream cheese
• cheddar cheese
• salsa

Instructions

1. 1 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease, then stir in one package of the taco seasoning mix. Let beef cool completely.
2. 2 While the beef is cooling, stir sour cream, cream cheese, and remaining taco seasoning mix together in a bowl until smooth. Spread over the bottom of a baking dish to cover.
3. 3 Sprinkle about 1/2 of the Cheddar over the sour cream. Layer with seasoned ground beef, lettuce, and remaining Cheddar. Spoon salsa over the dip. Refrigerate for at least 1 hour before serving.

By Drew

Ingredients

• ✓ lettuce
• mayonnaise
• sweet chili sauce
• sriracha hot chile sauce
• cornstarch
• shrimp
• oil
• green onion

Instructions

1. 1 Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Set aside.
2. 2 Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
5. 5 Transfer shrimp to paper towels to drain.
6. 6 Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp; toss gently to coat.
7. 7 Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with chopped green onion.

By linzleel

Ingredients

• ✓ lettuce
• rice vermicelli
• shrimp
• rice wrapper
• carrot
• basil
• hoisin sauce
• water

Instructions

1. 1 Bring a medium saucepan of water to a boil. Place rice vermicelli in boiling water, remove from heat, and let soak until soft, 3 to 5 minutes. Drain and rinse with cold water. Set aside.
2. 2 Fill a large bowl with hot water. Dip one rice wrapper in hot water until soft, about 1 second. Lay wrapper flat; place desired amounts of noodles, shrimp, carrot, lettuce, and basil in the center. Roll edges of wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly roll up ingredients. Repeat with remaining wrappers.
3. 3 Mix hoisin sauce with water in a small bowl until desired consistency has been attained. Heat mixture for a few seconds in the microwave.
4. 4 Serve spring rolls with warm dipping sauce.

By Claudine

Ingredients

• ✓ lettuce
• spring roll wrapper
• shrimp
• cucumber
• carrot
• cilantro
• mirin
• soy sauce
• white wine vinegar
• rice vinegar
• ginger root

Instructions

1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ lettuce
• rice vermicelli
• rice wrapper
• shrimp
• mint
• cilantro
• thai basil
• water
• lime juice
• white sugar
• fish sauce
• garlic
• garlic chili sauce
• hoisin sauce
• peanut

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.
3. 3 Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
4. 4 Lay wrapper flat; place 2 shrimp halves, some cooled noodles, lettuce, mint, cilantro, and basil in a line across middle of wrapper, leaving about 2 inches uncovered on each side.
5. 5 Fold opposing uncovered sides of wrapper inward, then tightly roll 1 of the opposing edges of the wrapper around the filling. Repeat with remaining ingredients.
6. 6 Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl; set aside.
7. 7 Combine hoisin sauce and peanuts in a separate small bowl; set aside.
8. 8 Serve spring rolls with both sauces for dipping.

By Paula

Ingredients

• ✓ lettuce
• aluminum foil
• peanut
• rice paper wrapper
• mint leaves
• cilantro
• pepper
• salt
• bell pepper
• carrot
• microgreen
• cucumber
• avocado
• lime
• cilantro
• thai basil
• lime
• rice vinegar
• sweet thai chili sauce
• ginger
• mango

Instructions

1. 1 Make dipping sauce: Combine mango, ginger, chili sauce, rice vinegar, and lime juice in a blender and blend until smooth. Add basil and cilantro and pulse until chopped. Pour into a small bowl, then cover and place in the refrigerator until serving.
2. 2 Make spring rolls: Squeeze a little lime juice over avocado slices. Create an assembly line of vegetables and herbs, so that they are all ready to go.
3. 3 Fill a shallow dish with warm water. Add rice paper sheet to warm water, one at a time, and let soak for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of rice wrapper, begin layering with 1 to 2 avocado slices, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle veggies with salt and pepper. Fold both ends to the center and roll sheet as tightly as possible without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap Aluminum Foil to keep spring rolls from drying out. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
4. 4 Serve spring rolls with mango dipping sauce and chopped peanuts.

By Reynolds KitchensR

Ingredients

• ✓ lettuce
• cheddar cheese
• ground beef
• taco seasoning mix
• salt
• black pepper
• avocado
• cheddar cheese
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat.
2. 2 Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart.
3. 3 Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes.
4. 4 Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes.
5. 5 Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with taco seasoning, salt, and pepper; cook for 1 minute more.
6. 6 Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.

By Fioa

Ingredients

• ✓ lettuce
• ground beef
• southwest blend
• taco dinner kit
• water
• sour cream

Instructions

1. 1 Brown ground beef in large nonstick skillet; drain fat.*
2. 2 Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
3. 3 Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.

By Bird's Eye

Ingredients

• ✓ lettuce
• ground beef
• taco seasoning mix
• tortilla chip
• cheddar cheese
• kidney bean
• ranch salad dressing
• tomato
• green onion

Instructions

1. 1 Place ground beef in a large, deep skillet over medium-high heat. Cook, stirring to crumble, until well done; drain. Stir in taco seasoning mix. Set aside to cool.
2. 2 Place chips into a large bowl; crush them into bite-sized pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions.
3. 3 Pour dressing on top; toss to coat.

By SUE CASE

Ingredients

• ✓ lettuce
• kidney bean
• vegetarian burger crumble
• taco seasoning mix
• onion
• salsa
• corn tortilla chip
• cheddar cheese
• tomato

Instructions

1. 1 In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
2. 2 When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.

By Katherine Denning

Ingredients

• ✓ lettuce
• pinto bean
• tomato sauce
• taco seasoning mix
• flour tortilla
• colby jack cheese

Instructions

1. 1 Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
2. 2 Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
3. 3 Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

By Megan

Ingredients

• ✓ lettuce
• ground beef
• russet potato
• taco seasoning mix
• black olive
• mexican cheese blend
• tostada shell

Instructions

1. 1 Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.
2. 2 Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.

By Soup Loving Nicole

Ingredients

• ✓ lettuce
• ground beef
• salt
• tomato soup
• taco shell
• tomato
• cheddar cheese

Instructions

1. 1 Cook and stir beef in a 12-inch skillet over medium-high heat until well browned and crumbly, 7 to 9 minutes. Pour off any fat. Season with salt and pepper.
2. 2 Stir soup into the skillet and bring to a boil. Reduce the heat to low and cook, stirring often, until soup is reduced, about 5 minutes.
3. 3 Divide beef mixture among taco shells. Top with lettuce, tomato, and cheese.

By Campbell's Kitchen

Ingredients

• ✓ lettuce
• cooking spray
• ground beef
• taco seasoning mix
• crescent roll
• refried bean
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray; set aside.
2. 2 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 taco seasoning until beef is evenly coated.
3. 3 Spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans onto dough. Layer cooked ground beef over refried beans. Wrap edges of crescent roll dough over beef.
4. 4 Bake in the preheated oven until dough is golden brown, 10 to 15 minutes. Sprinkle with Cheddar cheese and lettuce.

By Erica Leigh Bentz

Ingredients

• ✓ lettuce
• olive oil
• onion
• green bell pepper
• garlic
• salsa
• corn
• ground turkey
• taco seasoning mix
• bread crumb
• flour tortilla
• sour cream

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Coat a medium baking dish with cooking spray.
2. 2 Heat the olive oil in a skillet over medium heat, and saute the onion, green pepper, and garlic 5 minutes. Remove from heat, and cool slightly.
3. 3 In a small bowl, mix the salsa and 1/2 the corn. In a large bowl, mix the onion mixture with the turkey, taco seasoning, and 2 tablespoons of the salsa mixture. Divide into 6 patties, and press into the breadcrumbs to lightly coat on all sides. Arrange coated patties in the prepared baking dish.
4. 4 Bake the patties 10 minutes in the preheated oven. Drain any liquid from the dish, turn patties, and spread with the remaining salsa mixture. Continue baking 10 minutes, to an internal temperature of 165 degrees F (75 degrees C).
5. 5 Warm the tortillas in the microwave, about 30 seconds on High. Wrap the cooked turkey patties in the warmed tortillas with sour cream and lettuce. Sprinkle with remaining corn to serve.

By Daniel den Hoed

Ingredients

• ✓ lettuce
• crescent dinner roll
• ground beef
• salsa
• taco seasoning mix
• cheddar cheese
• tomato

Instructions

1. 1 Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2. 2 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3. 3 Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

By Pillsbury

Ingredients

• ✓ lettuce
• ground beef
• onion
• chili powder
• nacho cheese soup
• taco shell
• tomato

Instructions

1. 1 Cook and stir beef, onion, and chili powder in a 10-inch skillet over medium-high heat until beef is crumbly and well browned. Pour off any fat.
2. 2 Stir 1/2 cup condensed soup into beef mixture in the skillet and cook until mixture is hot and bubbling. Heat remaining condensed soup in a 1-quart saucepan over medium-high heat until hot and bubbling.
3. 3 Spoon beef mixture into warm taco shells. Top with condensed soup, lettuce, and tomato.

By Campbell's Kitchen

Ingredients

• ✓ lettuce
• ground beef
• taco seasoning mix
• cheddar cheese
• ranch dressing
• salad dressing
• red onion
• tortilla chip

Instructions

1. 1 Cook ground beef in a skillet over medium heat, breaking it up as it cooks, until browned and crumbly, about 10 minutes. Drain and discard excess grease; stir taco seasoning into beef. Cool beef mixture.
2. 2 Combine beef mixture, Cheddar cheese, ranch dressing, Italian dressing, and onion in a large bowl. Chill until cold, at least 30 minutes.
3. 3 Gently stir in lettuce and tortilla chips just before serving.

By JessicaStrayer