MOM'S HOT MEXICAN SALAD
This recipe is as easy as one-two-three and it is so good there are never any leftovers!
Provided by ranger1
Categories Salad Taco Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Place beef, onion, bell pepper, garlic and cumin in a large, deep skillet. Cook over medium high heat until hamburger is evenly brown. Drain any excess fat.
- Stir cheese, green chilies and tomato sauce into the beef mixture. Cook 5 minutes, or until cheese is melted.
- Equally divide lettuce among salad plates. Pour meat and cheese mixture over lettuce and garnish with chopped tomato and corn chips.
Nutrition Facts : Calories 617.2 calories, Carbohydrate 50.4 g, Cholesterol 79.5 mg, Fat 32.7 g, Fiber 5.3 g, Protein 32.6 g, SaturatedFat 10.2 g, Sodium 1630.1 mg, Sugar 10.2 g
EASY GROUND BEEF TACO SALAD
Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.
Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
MEXICAN ROAST BEEF SALAD (SALPICON)
You can use leftover roast beef or steak in this main dish salad! Adapted from Woman's Day magazine (May, 2005) You may use the dressing posted here, or your own! I like this with balsamic dressing, but I pour the dressing posted here first, then the balsamic on top.
Provided by Sharon123
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the dressing:.
- Place dressing ingredients into a large bowl. Whisk to blend. Set aside.
- For the salad:.
- Place salad ingredients in a bow. Toss to mix and coat. Mound the salad on a platter; pour over dressing and sprinkle with the pumpkin seeds to garnish. Enjoy!
Nutrition Facts : Calories 514.2, Fat 29.2, SaturatedFat 8.3, Cholesterol 150.3, Sodium 3340.3, Carbohydrate 20.1, Fiber 7.2, Sugar 5.8, Protein 44.3
HOT MEXICAN BEEF SALAD
Mmmmm...something different with pretty basic ingredients. I hope your family enjoys this as much as mine does! The following is for basic palates, but depending on who is eating it, I add additional jalapenos to taste to suit people with a need for heat.
Provided by DiLo4602
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat and drain, Add onion and cook until tender. Stir in kidney beans, dressing, water and chili powder. Simmer 15 minutes. Combine shredded lettuce and green onion. Add meat mixture and 1 1/2 cups cheese and mix lightly. Top with remaining cheese.
- Optional -- Serve with sliced avacado, sour cream, sliced olives and totilla chips, or add hot pepper slices or jalapeno for those who want some heat.
Nutrition Facts : Calories 726.8, Fat 50.8, SaturatedFat 20.5, Cholesterol 136.4, Sodium 1054.6, Carbohydrate 26, Fiber 6.5, Sugar 8.5, Protein 42.4
SALPICON (SPICY MEXICAN BEEF SALAD)
This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.
Provided by PanNan
Categories Meat
Time 4h40m
Yield 24 appetizer servings, 10 serving(s)
Number Of Ingredients 24
Steps:
- Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
- Bring mixture to a boil over high heat, skimming off any foam.
- Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
- Let cool 30 minutes in cooking liquid.
- Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
- Pull meat apart into shreds.
- (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
- To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
- Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
- Drizzle additional dressing over top, enough to make the mixture moist.
- Garnish with radish roses if desired.
- Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.
Nutrition Facts : Calories 736.6, Fat 62.1, SaturatedFat 22.6, Cholesterol 131.9, Sodium 1319.2, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 35.1
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