South Of The Border Egg Salad Food
SOUTH OF THE BORDER EGG SALAD
Good by itself, for sandwiches, or wrap in a flour tortilla. For the celery, I use celery hearts. Substitute Miracle Whip for the mayo if you prefer. If you don't like the "bite" of raw onion in your salad,use scallions instead. Prep time doesn't include time for cooking eggs, which varies depending on what method you use.
Provided by echo echo
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs through onion.
- Whip together the dressing ingredients.
- Stir dressing into egg mixture and refrigerate until served.
Nutrition Facts : Calories 482.3, Fat 36.7, SaturatedFat 7.9, Cholesterol 641.7, Sodium 368.2, Carbohydrate 19.1, Fiber 7, Sugar 6, Protein 21.8
SOUTH OF THE BORDER CHOPPED SALAD
Chopped salads can take all kinds of forms and are easy to transport; just put each ingredient in a separate sealable bag or plastic container, then toss everything wherever you choose to eat.
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- To make the salad, preheat an oven to 350 degrees F.
- Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
- Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
- To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
- To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
SOUTH OF THE BORDER SALAD
Ground beef makes an easy, high-protein addition to this Paleo salad recipe. Toss it together with a few other simple salad ingredients like mixed greens, avocado slices, and salsa for a healthy, Mexican-inspired salad.
Provided by BHG Test Kitchen
Number Of Ingredients 12
Steps:
- In a large skillet or saucepan heat Big Batch Ground Beef and sweet pepper over medium about 5 minutes or until pepper is crisp-tender, stirring occasionally. Stir in salsa. Transfer to an airtight container. Cover and chill up to 4 days. Reheat before serving. Serve over greens and top with avocado* and pepitas. Add lime wedges to squeeze over servings. Big Batch Ground Beef
- In a very large skillet cook and stir ground beef, onion, and garlic over medium-high about 10 minutes or until no pink remains. Drain off fat. Stir in salt and pepper.
Nutrition Facts : Calories 398 kcal, Carbohydrate 15 g, Cholesterol 72 mg, Protein 27 g, SaturatedFat 7 g, Sodium 530 mg, Sugar 5 g, Fat 27 g, TransFat 1 g, UnsaturatedFat 16 g
SOUTH OF THE BORDER EGG CASSEROLE
Make and share this South of the Border Egg Casserole recipe from Food.com.
Provided by Ann 3
Categories Breakfast
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Beat all ingredients together.
- Pour into 9x13 dish.
- Bake at 375 degrees for 15 minutes, then 325 degrees for 40-45 minutes.
- Serve with salsa.
SOUTH OF THE BORDER EGG CASSEROLE
A great-tasting inexpensive recipe that is so easy to make. Great way to use up extra eggs or tortillas. Leftovers taste even better!
Provided by Karamia
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 9x12" baking dish and preheat oven to 375 degrees.
- Lightly beat eggs in a bowl.
- Tear up corn tortillas into large pieces and layer half of them into bottom of baking dish.
- Top tortillas with half of the chili sauce and half of the cheese.
- Pour half of the beaten eggs over this and then repeat the layers again of tortillas, chili sauce, cheese and then eggs.
- Bake in oven for 30 minutes, uncovered.
- Serve topped with salsa and additional cheddar cheese if desired.
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