Showing posts with label taco salad. Show all posts
Showing posts with label taco salad. Show all posts

Thursday, March 9, 2023

Taco Salad #recipe @vmburns #giveaway

Vmburns: The beauty of a taco salad (or pretty much any salad) is that you can add (or omit) any ingredients you don't like. Personally, I don't like tomatoes, so there are none listed in my ingredient list. If you like them, feel free to add them. You can also substitute the protein. Instead of ground beef, this recipe will work with steak, ground turkey, and ground or shredded chicken. It's up to you. Other ingredients you may want to consider include: avocados, olives, bell peppers, and pickled jalapenos. 

If you're planning to eat this all in one shot, then combine everything and bon appetite. However, if you're cooking for one or two,  you may want to consider a taco bar and keep your ingredients separate. That way, the taco meat doesn't wilt your lettuce. This is also a great option if you are serving people with special dietary needs. Vegetarians, vegans, anyone with allergies, or any picky eaters dining with you can all enjoy the same basic meal. Putting all of the ingredients out and allowing each person to add what they want, will help make sure everyone gets all the things they want and none of the things they don't.


TACO SALAD




INGREDIENTS
  • 1 lb ground beef
  • 1 head of romaine lettuce
  • 2 ears of charred corn on the cob
  • 1 can of black beans
  • Taco seasoning mix (homemade or packaged)
  • 1/2 Cup mild salsa
  • 1/2 Shredded Cheese
  • 1/2 cup sunflower seeds
  • 8 oz. crushed Doritos
  • 1/2 cup chopped red onions


  • INSTRUCTIONS
    1. Brown the ground beef until there is no pink. Drain the grease and then return to the skillet and add taco seasoning and salsa. Cook until warmed through.
    2. Rinse and dry the lettuce and then chop. Sprinkle salt and pepper on dried lettuce.
    3. Brush the corn with olive oil and grill for 2-3 minutes per side to char. Then scrape from the cob. 
    4. Layer the taco salad by adding ground beef and all other ingredients. 

    READERS: Do you like unusual things in your salads? Nuts? Fruit? French fries? Let me know in the comments for a chance to win a copy of TWO PARTS SUGAR, ONE PART MURDER (US Only). Please remember to include your email address if you want to be included in the giveaway. 



    When the bookshop she owns becomes a crime scene, mystery writer Samantha Washington discovers there 
    is such a thing as bad publicity . . .
     
    After the local library in North Harbor, Michigan, is flooded in a storm, Sam offers her bookstore as a new venue for the Mystery Mavens Book Club. Unfortunately, she immediately runs afoul of the club leader, Delia Marshall, a book reviewer who can make or break careers—something Sam can ill afford with her debut historical mystery soon to be published.
     
    But the next morning, Sam opens her shop to find the unpleasant woman dead on the floor, bashed with a heavy—apparently lethal—tome: the Complete Works of Agatha Christie. While Sam is busy writing her latest British historical mystery in which the queen mother is suspected in the murder of a 
    London Times correspondent, a pair of ambitious cops suspect Sam of the real-life crime. When she gathers Nano Jo and their friends from the Shady Acres Retirement Village to review the case, they discover every one of the Mavens had a motive. With her novel about to hit the stores, Sam must find out who clubbed Delia before a judge throws the book at her . . .

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    Tuesday, September 10, 2019

    Low-Carb Love for Your Leftover Taco Meat from Cleo Coyle #LowCarb #Leftovers #Keto



    Waste not!


    Do you have leftover love? Like chefs running a busy restaurant, my husband and I can't stand to waste good food. And, to be honest, second day meals are often as good (or even better) than the first.

    Case in point: Taco Day. 

    We often make extra taco meat and use the leftovers for lunch or dinner the next day. Do you do the same? If so, let us know in the comments how you like to make use of your leftovers. Today we're sharing two of our many "Leftover Love" solutions...



    Cleo Coyle has a partner in 
    crime-writing—her husband. 
    Learn about their books 
    by clicking here and here.




    A Note from Cleo

    Our first leftover idea (pictured below) is one Marc and I originally shared back in 2011 and again in our 11th Coffeehouse Mystery, A Brew to a Kill

    Our recipe for Mini Taco Cups requires only 1/2 cup of the meat for every six treats, an economical way to "waste not" in your kitchen. Because these cups can be filled in many ways, the method is a keeper for creating nutritious snacks and pretty appetizers for party trays, so keep them in mind for the upcoming holidays.

    Our second idea (The Taco Salad) is a common one, but also a clever solution for those looking for low-carb (and keto) meal options. 

    The key to making any Taco Salad really great (in our opinion, of course) is our sour cream-lime dressing. So easy and so good. Read on for the details and...

    May you eat with (leftover) joy!

    ~ Cleo


    Leftover Love Idea #1

    Click here to read our full recipe
    blog post on Mini Taco Cups.

    To read our *full post* on this recipe,
    originally published in our 2011,
    click here or on the image above.




    🍴

    To download a free PDF 
    of this recipe that you can
    print, save or share, click here
    Click for Free Recipe Guide.






    Leftover Love 
    Idea #2


    This idea is especially wonderful
    for those of you looking for low-carb and
    keto meal options. It's incredibly tasty, and
    (believe me) you will not miss the tortilla!



    DIRECTIONS:

    Start with fresh, cold, crisp romaine lettuce (which not only delivers good flavor but also great nutrition). Chop the lettuce and fill a large bowl, as shown in the photo below.

    Core, de-seed, and chop a vine ripened tomato (be sure to de-seed for the best texture in your salad). Scatter the chopped tomato over the lettuce.

    Dice a bit of green bell pepper and add it to the bowl...



    Microwave some of your leftover taco meat. Make sure it's piping hot and spoon it over the cold lettuce, chopped tomato, and diced pepper.

    Sprinkle shredded Colby Jack cheese over the hot meat...


    As you wait for the cheese to melt (as shown below), prepare the taco salad's Sour Cream-Lime Dressing...


    CLEO'S SOUR CREAM-LIME DRESSING

    This simple dressing is what really makes this salad amazing. 

    Add a nice helping of sour cream to a small bowl (as shown below). Squeeze in two wedges of lime, splash in a bit of white vinegar (I use rice vinegar), and salt and pepper to taste. Whisk well and pour over your taco salad...


    Finish the salad with chopped, fresh cilantro.

    If you like, add a dollop of fresh guacamole, and...


    🍴

    To download a free PDF of this
    Taco Salad recipe that you can
    print, save, or share, 
    click here

    Click for free Recipe Guide.


    Eat with (leftover) joy! 

    ~ Cleo Coyle

    New York Times bestselling author
    of 
    The Coffeehouse Mysteries &
    Haunted Bookshop Mysteries


    Alice and Marc in Central Park. 
    Together we write as Cleo Coyle. 

    Learn more about us here.
    Friend us on facebook here.
    Follow us on twitter here.
    Visit our online coffeehouse here


    Now in paperback!


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    "A gripping and entertaining mystery"
    --Library Journal (Starred Review) 
    *
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    *
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    This culinary mystery includes
    25 delicious recipes! To get the
    Free Recipe Guide, 
    click here.


    A "Best Book of 2018!" 

    ~ Suspense Magazine



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    mystery." ~ Fresh Fiction 

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    Miss Marple; yet the two opposites
    make an explosive combination..."

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    by 
    clicking here.



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    Thursday, February 23, 2012

    Deadline Taco Salad

    Life in our household is crazy busy.  Mr. Wendy has a 40 minute commute to his full time job; he has band practice at least once per week; and he plays shows about once per month.  In addition to writing (and cooking!), I teach full time ... this semester, I have over 650 students!  And then, of course, there's laundry, the litter box, and the occasional social outing.
    So weeknight dinners are often hurried affairs, and they are often woefully short on fresh vegies.  When I'm on deadline, it's even worse.  One of our favorite "holy cow, we need something quick and with a vitamin or two" meals is taco salad.  We've been eating a lot of taco salad these days.  

    A couple of cooking notes:  

    First, we usually make our own "corn chips" by putting corn tortillas in a 425 oven for anywhere from 3 to 5 minutes (turning with tongs and watching them really closely to prevent burning).  We do this to keep the sodium content of this meal from going right through the stratosphere (the taco seasoning is bad enough ...).  You can use packaged tostada shells or corn chips if you prefer.

    We usually use reduced fat mild cheddar cheese, but Monterey jack, colby, a Mexican blend ... the sky's the limit.

    This is our easy, delicious, and reasonably healthy version of taco salad ...



    Deadline Taco Salad

    1 bag vegetarian burger crumbles
    1 packet (1/4 c.) taco seasoning
    3/4 c. water
    1 1/2 c. frozen corn
    salad mix (I prefer spinach and baby red lettuce)
    grated cheese
    sliced olives
    cherry or grape tomatoes, halved
    corn chips or tostada shells
    taco sauce
    reduced fat sour cream


    Combine the burger crumbles, water, taco seasoning, and frozen corn in a large skillet over medium heat.  Cook, stirring occasionally, until the water evaporates and the mixture is hot.

    Spoon seasoned crumbles on top of a bed of greens and garnish with cheese, tomatoes, and olives.  Drizzle with taco sauce and add dollops of sour cream.   Sprinkle corn chips on top (or serve with tostada shells.

    ~~~~~~

    Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!