TACO SALAD

TACO SALAD
Probably kinda silly to post a recipe for this, but made it tonight and my family loved it!  Decided to add to blog so I remember to make it more.  Would be a great summer meal.  The recipe calls for fritos.  Instead of adding chips to salad I had a bag of Fritos and Doritos and let each person decide.  I also didn't add the dressing because some wanted Ranch instead.  I added black beans.  I think corn would be good too.  I had turkey on hand so that is what I used.  Didn't use a whole packet of taco.  Tasted great!

http://www.thirtyhandmadedays.com/2014/01/moms-taco-salad/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+30handmadedays+%2830days%29

Mom's Taco Salad

Ingredients

• approx 8 c. of romaine or iceberg lettuce, chopped
• 1 lb ground beef or turkey, browned
• package of taco seasoning or less
• 2 tomatoes, chopped
• 1 1/2 c shredded cheese (more if you want it extra cheesy)
• 2 cups of Fritos, Dritos, tortilla chips
• 1 small can sliced olives (optional)
• 1 small bottle Catalina Dressing
• can of beans, optional

Instructions

• In a skillet, brown beef or turkey and drain. Set aside and cool while preparing the other ingredients.
• In a large bowl, combine lettuce, grated cheese, and olives.
• Prior to serving, add cooked ground beef /turkey and corn chips.
• Combine with other ingredients.
• Drizzle salad dressing over salad mix and toss salad until the desired amount of dressing is used.

Notes

Optional add ins - avocado, sour cream, corn, black beans

DIY HARD TACOS

DIY HARD TACOS
http://www.onegoodthingbyjillee.com/2012/11/how-to-make-hard-taco-shells-in-your-ovenplus-a-recipe-for-baked-tacos.html

I was kinda surprised this really worked. I had my doubts.  Everyone really liked them. I didn't love the meat mixture, but thought it was okay.  Scott and the kids really liked it.  I would definitely make these again. So much healthier and cheaper than buying boxed taco shells.

UPDATE: SEE BELOW FOR RECIPE TO USE LEFTOVERS

HOW TO MAKE HARD TACO SHELLS IN YOUR OVEN, PLUS . . . A RECIPE FOR BAKED TACOS!

This recipe has got to be one of the bigger successes I have had in the kitchen in a long time! Everyone in the family LOVED these!  Not a speck was leftover, which is always a sign that it really and truly was a HIT.

This dish has so many things going for it, that there wasn’t much chance it would be a FAIL, but one never knows with me. :-)

First of all….it’s TACOS!  I honestly don’t think I’ve ever met anyone that doesn’t like tacos in one form or another.

It’s quick and easy to make.

It’s got a “Make Your Own”aspect to it…which always makes me happy.

AND…it’s gluten-free!

Oh yeah…and it’s delicious.

Let’s start with the DIY portion of this dish…making the taco shells.

I can count on ONE HAND the number of times I have actually ever purchased hard taco shells from the store. I like the way one guy referred to them in a comment I read. He called themoverpriced preformed tortilla shapes. lol.  That pretty much sums it up right there. They are always a disappointment. Especially since crisp taco shells are my favorite.

So this tip for making crunchy taco shells in your oven was mind-blowing to me. Why oh why haven’t I known about this before now!  All the wasted years that have gone by! ;-)

Let’s not waste another minute!

How to Make Your Own Baked Taco Shells

by Eating Well

Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.

What??? That’s IT?? Ridiculously easy. The only thing that makes it even slightly difficult is having to do more than one batch. Of course, in hindsight, I could have definitely done another row of shells on the back of the oven rack. Oh well, next time…because there is definitely going to be a next time…and a next time…and a next time…

Now that we have our shells, we are ready to make Baked Tacos! Why I never thought of this before completely mystifies me. It makes perfect sense. I especially like how the cheese is nice and melty instead of cold like on a traditional taco.

I have posted my version of the recipe from Lynn’s Kitchen Adventures below…but you really just need to make taco meat/filling like you usually do, fill the shells and bake them casserole style! I decided to try a variation on Lynn’s recipe and we all liked it a lot! We might just have a new go-to way to eat tacos around here. (Just between you and me, I didn’t tell No. 3 son – aka The World’s Pickiest Eater – that there was refried beans in the taco meat…and he didn’t even notice. I think he ended up having six! lol. shhhhh)

Baked Tacos

Adapted from Lynn’s Kitchen Adventures

• 2 lbs ground beef
• 1 can refried beans
• 15 ounce tomato sauce
• 1 pkg taco seasoning or 2 – 3 Tablespoons of homemade taco seasoning)
• 1 – 2 cups shredded cheese (I didn’t measure)
• 18-20 hard taco shells (I think I used 15, but I crammed them pretty full)
• Your favorite taco toppings.

Brown ground beef. Drain off any fat and add refried beans, tomato sauce, and seasoning.
Spoon mixture into taco shells.
Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese.
Bake at 400 for 10-12 minutes or until heated through.

As you can see from the picture…I topped my taco with a Tomatillo Salsa that I purchased at a local restaurant called Loco Lizard Cantina. It is THE BEST green salsa! I really need to figure out how to make a homemade version of it. It was soooooooo good on the baked tacos! (If anyone has a good recipe…please share!)

FRITO DISH

Made this dish with the leftovers.  We all really liked it.  I had the Fritos scoops.  Crushed them with hands so they weren't so big.  Didn't add any extra salt or pepper.  Put one cheese in the mixture and 1 cup on top with Fritos.  Had with fresh cut up tomatoes, lettuce and guacamole. 

Ingredients

1 1/4 pounds ground beef
1 (16 oz.) can refried beans
1 (4 oz.) can mild green chiles, diced
2 cups cooked rice
2 cups cheddar cheese, grated, or Mexican cheese blend
2 cups Fritos (or corn chips of your choice), divided
1 cup salsa
1/4 cup water
1 medium yellow onion, chopped
1 (1.25 oz.) package taco seasoning
kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 350º.
2. In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
3. Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6-8 minutes.
4. Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
5. Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
6. Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13-inch baking dish.
7. Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
8. Remove from oven, top with remaining Fritos and serve hot.

THAI PEANUT CHICKEN STIR-FRY SALAD

2	small carrots, peeled
8	cups (2 L) chopped romaine lettuce
1 1/4	lbs (625 g) boneless, skinless chicken thighs
1/2	tsp (2 mL) salt
1/2	tsp (2 mL) coarsely ground black pepper
1	tbsp (15 mL) vegetable oil
1/4	cup (50 mL) dry-roasted peanuts
1	can (15 oz/398 mL) baby corn, drained
1	medium red bell pepper
1	medium red onion
4	garlic cloves, peeled
1/3	cup (75 mL) Thai Peanut Sauce
1/4	cup (50 mL) chopped fresh cilantro (optional) (didn't add)

Directions:

1. Julienne carrots using Julienne Peeler; cut into 2-in. (5-cm) pieces using Utility Knife. Arrange lettuce on serving platter; top with carrots and set aside.
2. On Cutting Board, dice chicken into 1-in. (2.5-cm) pieces using Santoku Knife. Combine chicken, salt and black pepper in Classic Batter Bowl; mix well. Heat oil in(12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook undisturbed 4-5 minutes or until browned on one side. Stir chicken usingBamboo Spatula. Cook an additional 2-3 minutes or until chicken is no longer pink in center, stirring occasionally.
3. Meanwhile, chop peanuts on clean Cutting Board using Food Chopper; set aside. Cut baby corn in half crosswise. Slice bell pepper into strips; cut strips in half. Slice onion into 1/2-inch-thick (1-cm) wedges. Slice garlic using Garlic Slicer.
4. Add vegetables to chicken in Skillet; cook 3-4 minutes or until vegetables are crisp-tender. Remove Skillet from heat; stir in peanut sauce. Spoon stir-fry over salad; sprinkle with peanuts and cilantro, if desired.

Yield: 6 servings

Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Carbohydrate 15 g, Protein 23 g, Sodium 510 mg, Fiber 3 g

http://www.pamperedchef.com/recipe_search/recipe.jsp?id=89702

This is a good summer dinner.  Used House of Tsang Bangkok Padang - it was spicy.

HAWAIIAN SALAD

HAWAIIAN SALAD
We had this with meatballs and rice. They went very well together. A nice light salad and easy to make. I was taking the salad in a meal for someone so I didn't measure but put lettuce in a bowl and put some pineapple and cheese on top.

1 can (8 oz) pineapple (reserve 1 T juice)
6-8 cups torn salad (mixed ice berg and romaine - next time try spinach)
1 cup shredded cheese
1/2 cup mayo
1 T sugar

Drain pineapple (reserve 1 T). In a large bowl, combine greens, pineapple and cheese. In a small bowl, combine mayo, sugar and pineapple juice; mix well. Pour over salad; toss to coat. Serve immediately. Yield: 6 servings.