Showing posts with label taco. Show all posts
Showing posts with label taco. Show all posts
Thursday, April 17, 2014
SANDRAS SUPER VENISON TACO SALAD
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| A crowd-pleasing taco salad that your guests will rave about... |
Prep Time: 15 min |
Cook Time: 15 min.
Posted by Sandra
INGREDIENTS
1 lb. lean venison burger
--(or moose, beef, or buffalo)
1 medium onion, chopped
1 large jar of medium spiced
Picante Salsa, divided
--(or mild if you like it less spicy)
1 pkg. taco seasoning
1 head of iceberg lettuce,
torn into bite-size pieces
1 red bell pepper, chopped
3 ripe roma tomatoes, chopped
2 sm. cans of sliced black olives, drained
2 cups sharp cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of store-bought Russian Dressing
Garnish options:
--Sour cream
--Green onions, sliced
--Jarred pickled jalapeno slices
METHOD
In a large skillet over medium-high heat, brown the lean burger, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat, and let cool.
Meanwhile, tear the lettuce, and chop the bell pepper, and place them into a large bowl.. Add the tomatoes, olives, sharp cheddar cheese, and cooled meat mixture.
Just before serving, add crushed Doritos (so they retain their crunch), and pour in the remaining salsa and a 1/2 bottle of Russian Dressing. Fold to combine. Serve with dollops of sour cream, a sprinkling of green onions, including a few pickled jalapeno slices. - Enjoy!
~~~~~~~~~~~~~
Tip: At times, I also like to add a can of black beans, which have been drained and rinsed; plus there are many other potential variations, although the recipe as stated is my personal favorite that I often make!
Friday, March 21, 2014
BBQ Pork Rib Soft Taco
You know the night before Thanksgiving you dont want to eat anything that resembles turkey and stuffing in any way, shape or form so as to not interfere with the high expectations placed on the feast of the year. I figured BBQ pork ribs were certainly a far cry from Thanksgiving dinner, so they would be a safe bet for a couple of pre-Thanksgiving dinners. I originally had them in their original oven roasted from on Tuesday night. The leftovers made a perfect filling for a soft taco last night. I just shredded the meat from the bone and heated it gently in a skillet. Then filled warmed flour tortillas with the pork meat, shredded colby jack cheese, thinly sliced red onion, diced avocado and jalapeno slices.
Sunday, January 26, 2014
Fast and Easy Soft Taco
Last night was the first MichianaTweetUp meeting which I am very excited to have attended! It was a great time and a wonderful opportunity to meet, face to face, all of the people who regularly Tweet on Twitter and live here in the South Bend area (for those who are not local Michiana is one of those terms which combines Michigan and Indiana). I was fortunate enough to meet a fantastic variety of people and hope that this becomes a regular event. However, due to my attendance at that meeting, I did not get home until after 8:00pm and had to pull together something pretty quickly as I did not have any plan for dinner whatsoever.
My "go to" dinner in just this sort of situation is generally the soft taco. I keep small packages of ground beef in the freezer which can be thawed in the microwave and browned and seasoned on the stove in a matter of minutes. Besides the ground beef, there really is no cooking involved. I chopped a tomato, shredded some lettuce, finely diced a bit of onion and grated a chunk of pepper jack cheese. I always keep flour tortillas around because they keep really well in the refrigerator and they are so versatile for fajitas, quesadillas, etc. I warmed two flour tortillas directly over the stove flame and filled them with the beef, lettuce, onion, tomato and cheese. A shake of hot sauce and a dollop of sour cream topped it off. I serving of blue corn tortillas chips and Mrs. Renfroes Green Jalepeno Salsa made this a great quick, go to meal on the run.
Thursday, January 16, 2014
SANDRAS FIESTA TACO SALAD
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| A fiesta explosion of flavors that will quickly become one of your familys favorite go-to salads... |
Servings: (8)
Posted by Sandra
Prep Time: 15 min |
Cook Time: 15 min.
INGREDIENTS
1 lb. lean beef burger (or moose/venison)
1 medium onion, chopped
1 large jar of medium spiced Picante Salsa (divided)
1 pkg. taco seasoning
1 head of iceberg lettuce, torn into bite-size pieces
1 green bell pepper
1 pint of cherry tomatoes, cut into quarters
2 sm. cans of sliced black olives, drained
2 cups cheddar cheese, shredded
1 regular-size bag Nacho Cheese Doritos chips, slightly crushed
1/2 bottle of Russian (or French) Dressing
--[or click for: Homemade Russian Dressing (make double batch)]
Garnish Options:
Sour cream
Green onion, sliced
Jarred pickled jalapeno slices
METHOD
In a large skillet, brown the lean burger 3/4s of the way, and add the onions and cook until translucent. Add the taco seasoning, and a ½ cup of the salsa and simmer for 5 minutes more. Remove from heat and let cool.
Meanwhile, tear the lettuce, and chop the bell pepper. Add them to a large bowl; plus the tomatoes, olives, and cheese. Once cooled, add the meat mixture.
Just before serving add the crushed Doritos (to maintain their crunchiness), and pour in the remaining salsa, and the 1/2 bottle of Russian dressing (or more if you like).
Toss to combine. Serve with a dollop of sour cream, sprinkle with green onions, and pickled jalapeno slices.
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