Moms Hot Mexican Salad Food

MOM'S HOT MEXICAN SALAD

Mom's Hot Mexican Salad image

This recipe is as easy as one-two-three and it is so good there are never any leftovers!

Provided by ranger1

Categories Salad Taco Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1 ½ pounds lean ground beef
1 onion, diced
1 green bell pepper, diced
1 tablespoon garlic powder
1 tablespoon ground cumin
1 pound processed cheese food (e.g. Velveeta), cubed
1 (4 ounce) can diced green chiles
1 cup tomato sauce
¾ head iceberg lettuce - rinsed, dried, and shredded
2 tomatoes, chopped
1 (16 ounce) package corn chips

Steps:

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.
Stir cheese, green chilies and tomato sauce into the beef mixture. Cook 5 minutes, or until cheese is melted.
Equally divide lettuce among salad plates. Pour meat and cheese mixture over lettuce and garnish with chopped tomato and corn chips.

Nutrition Facts : Calories 617.2 calories, Carbohydrate 50.4 g, Cholesterol 79.5 mg, Fat 32.7 g, Fiber 5.3 g, Protein 32.6 g, SaturatedFat 10.2 g, Sodium 1630.1 mg, Sugar 10.2 g

MOM'S SALAD

Mom's Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 heads romaine lettuce, thinly sliced
2 tomatoes, large diced
1 cucumber, large diced
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sour cream
1 teaspoon fresh oregano, chopped
1 clove garlic, minced
Kosher salt and freshly cracked black pepper

Steps:

Combine the romaine, tomatoes, cucumber and onions in a large bowl.
Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

HOT MEXICAN POTATO SALAD

Hot Mexican Potato Salad image

Make and share this Hot Mexican Potato Salad recipe from Food.com.

Provided by Debi9400

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb tiny new potatoes
1/4 cup picante sauce
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup roma tomato, chopped
1/2 cup black olives, sliced
2 green onions, sliced
1 tablespoon fresh cilantro, snipped

Steps:

Boil potatoes in water, then simmer for 15 to 20 minutes (or until just cooked - try not to over cook) Drain and cut into quarters when cooled down.
Meanwhile, combine picante sauce, lime juice, oil, salt & pepper in a small microwave safe bowl. Cook, uncovered, on high for one minute or until heated through.
Add sauce to cooked potatoes. Stir in tomatoes, olives, green onion and cilantro. Toss to coat and serve.

Nutrition Facts : Calories 147.9, Fat 5.5, SaturatedFat 0.8, Sodium 399.6, Carbohydrate 23.1, Fiber 3.5, Sugar 3.1, Protein 3.1

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