Tex Mex Egg Salad Tacos Food

CRAZY GOOD EGG TACOS (10 MINUTE)

Steps:

• In a large bowl, whisk the eggs with chili powder and salt.
• Preheat a pan with butter. Scramble the egg mixture in the pan, scraping only the bottom of the pan as the eggs cook to prevent breaking the eggs up too much. The eggs should take around 3-4 minutes to cook all the way through.
• Heat the tortillas over an open flame for a nice sear or in the microwave for 10 seconds until slightly softened. Place the egg mixture into the center of the tortilla.
• Top the egg mixture with cheese, salsa, and cilantro. Enjoy!

EASY MEXICAN SALAD

Steps:

• If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.
• Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)
• Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
• Place the greens on the plate and top with the vegetables (and tortilla strips, if using). Top with the dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

TEX-MEX EGG SALAD TACOS

Steps:

• Combine first 3 ingredients in a bowl; set aside.
• Combine mayonnaise and next 4 ingredients; fold into egg mixture.
• Line taco shells with lettuce.
• Spoon egg salad evenly onto taco shells.
• Garnish, if desired, and serve with salsa.

VEGETARIAN TEXAS TACOS

Steps:

• In a large skillet, heat the oil, over medium heat.
• Add in the onion and garlic; sauté, stirring frequently, for 5 minutes or until the onion is clear.
• Add in the cumin and chili powder; stir for about 1-2 minutes.
• Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth.
• Season with salt and hot sauce to taste.
• Transfer bean mixture to a casserole dish.
• Top with 1/3 cup shredded cheese.
• Cook at 350°F for 15-20 minutes or until heated through and starts to brown.
• Remove from oven.
• I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table.
• Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top.
• Feel free to add as many or as few toppings as your shell will hold.

LAYERED TEX-MEX TACO SALAD

Steps:

• Mix first 3 ingredients until blended.
• Layer beans, lettuce, onions, cheese and tomatoes in large bowl. Spread dressing mixture over salad.
• Refrigerate 2 hours.
• Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.

TEX-MEX EGG BURRITOS

Steps:

• Brown sausage in a large skillet, stirring to crumble.
• Drain and return to skillet.
• Add eggs and chilies to sausage.
• Cook, stirring gently, until eggs are thickened, but still moist.
• Do not stir constantly.
• Microwave tortillas about 10 seconds each until soft.
• Spoon egg mixture down centers of warm tortillas; top each with picante sauce and cheese.
• Fold opposite sides over filling.
• Serve immediately.