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Easy Doritos Taco Salad
Lunch Mexican

Easy Doritos Taco Salad

4.4

Prep
15 min
Cook
10 min
Total
85 min

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

Bean Crunchwrap Supreme
Lunch Mexican

Bean Crunchwrap Supreme

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
  2. 2 Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
  3. 3 Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
  4. 4 Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
  5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.

By Soup Loving Nicole

Julie's Mexican Salad Inspiration
Lunch Mexican

Julie's Mexican Salad Inspiration

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
  2. 2 Stir ranch-style dressing and salsa together in a bowl; pour over salad.

By Pamela Allen Kennedy

Black Bean Tacos
Lunch Mexican

Black Bean Tacos

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
  2. 2 Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

By Courtney LeClaire

Spicy Dorito Taco Salad
Lunch Mexican

Spicy Dorito Taco Salad

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine ground beef, garlic powder, chili powder, and black pepper in a skillet over medium heat; cook until beef is brown and crumbly, about 10 minutes, breaking up beef into chunks as it cooks. Drain excess grease, remove from heat, and cool.
  2. 2 Toss lettuce, tortilla chips, cheese, beans, tomato, onion, and jalapeño in a large bowl. Stir in beef until well combined.
  3. 3 Whisk oil, sugar, ketchup, taco seasoning, vinegar, and Worcestershire together in a bowl until sugar dissolves; pour over salad and toss to coat.

By Lora R

Peanut Butter, Mayonnaise, and Lettuce Sandwich
Lunch American

Peanut Butter, Mayonnaise, and Lettuce Sandwich

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spread 1 slice bread with peanut butter; place lettuce on top. Spread remaining 1 slice bread with mayonnaise; place on top lettuce, mayonnaise-side down, to make a sandwich.

By Jackie

Green Bean and Stuffed Olive Salad
Lunch

Green Bean and Stuffed Olive Salad

3.2

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

By CAROLINECOOKS

Easy Snack Wraps
Lunch

Easy Snack Wraps

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Working in batches, lay a few tortillas on a work surface. Spread a thin layer of cream cheese evenly over tortillas and top with some lettuce leaves. Cover lettuce with a few turkey slices. Sprinkle some carrots and tomato over turkey. Roll up tortillas into wraps.
  2. 2 Cut wraps diagonally into bite-sized pieces. Secure with toothpicks.

By Sara

School Lunch Bagel Sandwich
Lunch

School Lunch Bagel Sandwich

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Spread cream cheese on toasted bagel. Layer Cheddar cheese, pickle slices, carrot, and lettuce onto one half of bagel; top with remaining bagel half.
  2. 2 Slice sandwich in half and wrap with plastic wrap or aluminum foil. Place sandwich in a lunch bag with an ice pack.

By VeggieLovinHippie

Quick Tomato Sandwich
Lunch

Quick Tomato Sandwich

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine ketchup, mayonnaise, salt, and hot pepper sauce in a bowl; mix well.
  2. 2 Toast bread in the toaster. Spread ketchup mixture on all 4 slices of toast.
  3. 3 Arrange lettuce leaves on a piece of toast, then top with 3 to 4 tomato slices. Cover with another piece of toast. Repeat this step to make second sandwich.

By Elaine Lau

Salmon Salad
Lunch

Salmon Salad

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Crumble salmon into a 1-quart bowl, removing any bones or skin.
  2. 2 Mix together mayonnaise, yogurt, celery, capers, and ground black pepper in a small bowl. Add mayonnaise mixture to salmon and stir until well combined.
  3. 3 Serve salmon mixture on a bed of lettuce leaves.

By jessica

Layered Cheddar-Fruit Salad
Lunch

Layered Cheddar-Fruit Salad

4.2

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 In a small bowl whisk the mayonnaise, sour cream and honey together.
  2. 2 In a large bowl toss 1 cup of the cheese with the lettuce.
  3. 3 In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

By CHRISTYJ

Club Sandwich Wrap Hack
Lunch

Club Sandwich Wrap Hack

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place tortilla on a cutting board. Starting at the center of the tortilla, cut a straight line all the way down to the edge with a knife.
  2. 2 Think of the tortilla as having a total of 4 filling locations, each in its own quarter, like a clock. To assemble, place the ingredients on the tortilla as follows: spread the mayonnaise on the lower left quarter, and top with lettuce and tomatoes. Place ham in the upper left quarter. Layer Cheddar cheese and bacon in the top right corner. Place the turkey in the lower right corner.
  3. 3 Start at the lower left quarter that borders the cut in the tortilla, and fold that filled quarter up and over the top left quarter. Next, fold that same section over the top right corner. Finally, fold that down and over the lower right quarter, ending with a 4-layer triangle. (You'll find a photo on this recipe giving you a visual on how to do the folding.)
  4. 4 Melt butter in a small skillet over medium-low heat. Place the folded tortilla triangle into the skillet, press down slightly, and cook until it starts to brown, 2 to 3 minutes. Flip the tortilla and repeat. Remove from the skillet, cut in half, and serve.

By lutzflcat

Chipotle Pork Naanwich
Lunch

Chipotle Pork Naanwich

3.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine mayonnaise with diced chipotle pepper in a small bowl; mix well to make chipotle mayonnaise.
  3. 3 Place pork cutlets and naan bread on separate baking sheets. Sprinkle water over naan bread.
  4. 4 Heat pork cutlets in the preheated oven until warmed through, about 5 minutes. Top each cutlet with 1 slice of cheese and continue to heat until cheese is melted, about 5 minutes. Remove from oven.
  5. 5 Warm naan in the preheated oven until softened, about 5 minutes. Remove from oven.
  6. 6 Spread chipotle mayonnaise over each naan bread; place a pork cutlet on top. Top with shredded lettuce and green onions; fold sides of naan over pork.

By Babbs

Roasted Asparagus Salad with Feta Cheese
Lunch American

Roasted Asparagus Salad with Feta Cheese

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  3. 3 Bake in the preheated oven until asparagus are tender, about 20 minutes.
  4. 4 Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and roasted asparagus.

By pbutler

Chicken Salad Avocado
Lunch

Chicken Salad Avocado

5.0

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine lettuce, chicken, black olives, green bell pepper, red bell pepper, and red onion together in a bowl; cover with plastic wrap and refrigerate until chilled, about 30 minutes.
  2. 2 Mix oil, red wine vinegar, lemon juice, sugar, salt, pepper, and garlic in a container with lid; cover and shake until well combined. Refrigerate until chilled, about 30 minutes.
  3. 3 Mix avocado into salad. Shake dressing and drizzle over salad; toss lightly.

By Flatroad12

Tor-Tunas
Lunch

Tor-Tunas

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix tuna, mayonnaise, pickle relish, onion, celery, lemon juice, and garlic salt together in a bowl. Lay 1 lettuce leaf on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling in a burrito-style.

By bizycooker

Taco Pasta Salad with French Dressing
Lunch

Taco Pasta Salad with French Dressing

5.0

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add beef and taco seasoning; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, about 10 minutes.
  3. 3 Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve.
  4. 4 Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.

By Veronica Standeven

Crab Macaroni Salad
Lunch

Crab Macaroni Salad

3.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until completely chilled; drain.
  2. 2 Mix macaroni, mayonnaise, crabmeat, celery, chili sauce, lemon juice, dill, salt, and pepper in a bowl. Spoon into lettuce leaves to serve.

By Kim

Cucumber Sandwich
Lunch

Cucumber Sandwich

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

By REDVELVT22

Lee's Taco Salad
Lunch

Lee's Taco Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Break ground turkey into small chunks and add to skillet; cook and stir until beginning to brown, 2 to 3 minutes. Sprinkle taco seasoning over the turkey mixture; continue to cook and stir until turkey is completely browned through, 5 to 7 minutes more.
  2. 2 Pile lettuce into the bottom of a large salad bowl; top with the turkey mixture, corn, black beans, avocado, green onions, Cheddar cheese, and spicy ranch dressing.

By tonyalee25

Sweet Pepper Balsamic Bean Salad
Lunch

Sweet Pepper Balsamic Bean Salad

4.1

Prep
Cook
Total

Instructions

  1. 1 In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
  2. 2 In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
  3. 3 To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

By Kathy Miller

Wilted Lettuce Salad
Lunch American

Wilted Lettuce Salad

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, crumble and set aside; reserve bacon drippings in pan.
  3. 3 Add vinegar, lemon juice, sugar, and pepper to the pan with bacon drippings; carefully stir over medium heat until hot.
  4. 4 Combine lettuce and green onions in a large bowl; add warm dressing and toss to evenly coat.
  5. 5 Sprinkle salad with bacon and serve.

By Mary Jones

7-Layer Salad
Lunch American

7-Layer Salad

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
  2. 2 Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

By Kara Parsons

Best BLT Chicken Panini
Lunch American

Best BLT Chicken Panini

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 6 to 8 minutes. Drain on paper towels.
  2. 2 Spread mayonnaise on one side of each bread slice. Divide and layer chicken, Swiss cheese, lettuce, tomato, and bacon, in that order, on 2 bread slices (mayonnaise sides). Place remaining 2 bread slices on top, mayonnaise-sides-down.
  3. 3 Heat a panini press over medium-high heat according to manufacturer's instructions; coat with cooking spray. Place sandwiches inside; cook until heated through and cheese starts to melt, 5 to 7 minutes.
  4. 4 Cut panini in half. Serve immediately.

By lutzflcat