Cast Iron Taco Salad

CAST IRON TACO SALAD

Cast Iron Taco Salad

Cast Iron Taco Salad

This simple to make Cast Iron Taco Salad is a great pleaser for dinner or a take along dish for parties. Easy to make with simple ingredients and you can add your favorite taco toppings.  Hot sauce and a dab of sour cream work well as the do with most taco salads. What makes this dish nice is it uses crescent rolls for the crust instead of a pie shell or the like. Takes about an hour to cook and a few minutes of prep work and it’s ready for the table. Don’t be surprised if it becomes a Friday night tradition.


RECIPE

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Cast Iron Taco Salad
Easy to make, fun to eat Beef Taco Salad
Cast Iron Taco Salad
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Course Salad
Cuisine TexMex
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
  • 1 can large crescent rolls
  • 1 lb Ground Chuck
  • 1 pkg taco seasoning mix
  • 1/2 cup water
  • 1 cup shredded cheese
Course Salad
Cuisine TexMex
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
  • 1 can large crescent rolls
  • 1 lb Ground Chuck
  • 1 pkg taco seasoning mix
  • 1/2 cup water
  • 1 cup shredded cheese
Cast Iron Taco Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Brown beef in a 10" cast iron skillet till just done. Drain.
  2. Stir in seasoning mix and water.
  3. Simmer till sauce thicken slightly.
  4. Set aside.
  5. Wipe pan and lightly coat with spray oil.
  6. Arrange crescent rolls with points facing outward around skillet.
  7. Add beef mixture and top with 1/2 of the cheese.
  8. Pull the points up toward the center, tucking the meat mixture in, leaving an indentation on the top.
  9. Bake in a 350 degree oven for 1 hour or until brown.
  10. Remove and let cool for a few minutes.
  11. Add toppings (lettuce, onion, tomato, black olives).
  12. Sprinkle with remaining cheese and serve.
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