Southwestern Taco Salad Food

SOUTHWESTERN TACO SALAD

Steps:

• Prepare taco salad shells according to package directions; set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through., Spoon about 1/3 cup meat mixture into each salad shell. Top with the lettuce and remaining meat mixture; sprinkle with bacon. Serve with toppings of your choice.

SOUTHWESTERN TACO SALAD RECIPE BY TASTY

Steps:

• To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
• Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
• Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
• Top off with the avocado salad dressing and cilantro then serve immediately.
• Enjoy!

SOUTHWESTERN CRISPY FISH TACO SALAD

Steps:

• For the dressing: In a blender, add the olive oil, lime juice, cilantro, mayo, cumin, honey, chipotle pepper and 1 teaspoon salt and blend until smooth.
• For the salad: Cook the fish sticks according to the package directions.
• Meanwhile, in a large bowl, combine the black beans, jicama, corn, cherry tomatoes and red onion with half the dressing. Add the romaine, mixed greens and cucumber to the bowl and toss to coat.
• Divide the salad among 4 bowls. Top with the fish sticks, cheese, sour cream, avocado and tortilla chips. Serve with the remaining dressing on the side.

SOUTHWESTERN SALAD RECIPE BY TASTY

Steps:

• In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
• Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
• Store in the refrigerator until ready to eat, up to 5 days.
• Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
• Enjoy!

BECKY'S GOURMET SOUTHWESTERN TACO SALAD OR NACHOS WITH STEAK

Steps:

• Heat oil in large skillet or wok. Add onion and mushrooms. Cook on medium-high heat for 10 minutes, stirring occasionally (until nicely browned).
• Add beef strips and seasonings to taste (I use plenty of garlic!). Stir well to coat. Cook @ 10 minutes longer, stirring occasionally, until desired doneness.
• For Taco Salad:.
• Serve warm meat atop beds of mixed lettuce, tomatoes, kidney beans, corn, sliced black olives, green onions, avocado slices, squeeze of fresh lime juice, and crumbled chips (see list of toppings).
• For Nachos:.
• Alternatively, layer meat and your favorite toppings between layers of tortilla chips, top with shredded cheese, and pop into the microwave for a minute, just until cheese is melted.
• Top with a dollop of Mexican sour cream or Ranch dressing, a dash of chili powder, and a squeeze of fresh lime.

SOUTHWESTERN BLT TACO SALAD

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
• In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
• Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.