Chips And Salsa Salad Recipes

SALSA SALAD

Steps:

• In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

FRUIT SALAD SALSA WITH CINNAMON TORTILLA CHIPS

Steps:

• In a large bowl, combine the first 6 ingredients. Refrigerate until serving., In a small bowl, mix sugar and cinnamon. Cut each tortilla into 8 wedges. In an electric skillet, heat 1 in. of oil to 375°. Fry chips, several at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels., Transfer chips to a large bowl; sprinkle with sugar mixture and gently toss to coat. Serve with salsa.

FRUIT SALSA WITH CINNAMON CHIPS

Steps:

• In a small bowl, combine the first 6 ingredients. Cover and refrigerate until serving., For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets. , Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa.

TACO SALAD I

Steps:

• In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
• Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

CHIPS AND SALSA SALAD

Steps:

• Preheat oven to 350 degrees.
• Make Dressing: combine lime juice, olive oil, zest, garlic, cream, 1/2t salt and 1/4t pepper in a bowl or mason jar and whisk/shake to combine.
• Roast your peppers until they are a nice even char on all sides. (You can do this on a grill, under the broiler or I like to roast them directly on gas stovetop.) Place your roasted peppers in a bowl and cover with plastic wrap to steam. .
• Once the peppers have cooled, scrape the skin off, take the seeds out, remove the ribs (if you desire less heat) and cut into strips/dice. Place in a large bowl.
• While waiting for peppers to cool. Cut both the corn and flour tortillas into half and then into thin strips.
• Add oil, cumin, salt and pepper to a bowl and stir to combine. Add tortilla strips and toss to coat. .
• Spread into an even layer on a baking sheet and bake in the oven for 10-15 minutes, until crispy.
• Cut tomatoes into small wedges or large chunks and place in the bowl with the peppers. Salt generously. Add cilantro and 1/4 cup of the dressing and toss gently.
• Place the tomato salad on plates and top with tortilla strips. Serve immediately. (If you let it set to long the salt will pull all the juice out of your tomatoes).
• Optional additions: roasted corn, diced or fried avocado, grilled chicken/pressed tofu (marinated in the dressing), queso fresco.

SALSA AND CHIPS

Steps:

• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
• Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
• Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
• Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

SALSA TOSSED SALAD

Steps:

• In a large bowl, toss greens, tomato, yellow pepper and onion. Combine salsa and salad dressing. Pour over salad and toss to coat. Sprinkle with chips if desired and cheese. Serve immediately.