Acapulco Salad Recipes

ACAPULCO AVOCADO SALAD

Steps:

• Arrange lettuce on four plates. Set aside.
• Combine vinegar and oil in a medium bowl, mix well. Stir in mango, shrimp, chiles and salsa.
• Cut Avocados in half and remove pits. Using spoon, scoop some avocado flesh from pit area of each half.
• Chop and gently stir into shrimp mixture.
• Remove remainder of avocado from skin, run spoon between flesh and skin, and carefully scoop out avocado halves in one piece.
• Place each half on lettuce bed.
• Spoon shrimp mixture evenly into avocado halves.

ACAPULCO DELIGHT

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Add taco sauce; simmer until slightly thickened, 5-10 minutes., Cover the bottom of a 13x9-in. baking dish with 3 tortillas, tearing them into pieces as necessary. Layer half the meat mixture over tortillas; sprinkle with half the cheese. Layer with 3 more tortillas; spread with refried beans. Cover with sour cream; sprinkle with green onions and olives. Layer remaining tortillas over top; cover with remaining meat mixture and cheese. Bake until heated through, 25-30 minutes. Let stand a few minutes before serving. If desired, serve with chopped tomatoes and avocados.

ACAPULCO SALAD

Steps:

• In a large bowl, combine oranges and vegetables. In container with stopper or lid, combine remaining ingredients; blend well. Pour over vegetable mixture and toss to coat. Marinate in refrigerator 1 hour before serving.

MASTERS ACAPULCO SALAD DRESSING

Steps:

• Mince the onion and place in a non-reactive bowl (glass or plastic).
• Add lime juice, Worcestershire, soy sauce, Tabasco, mustard and sugar.
• Add mayonnaise and olive oil and wisk to combine.
• Cover and let sit in refrigerator for at least 30 minutes.
• Note: I put everything in the Vita-Mix and blend- I don't know if a regular blender will work, but perhaps.