Southwestern BLT Taco Salad
1 pound lean ground beef
1 package taco seasoning mix
2/3 cup water
1/2 cup southwest ranch sour cream dip
1/2 cup Old El Paso® Thick ‘n Chunky salsa
1/2 cup chopped precooked bacon
1 can (2 1/4 oz) sliced ripe olives, drained
4 plum (Roma) tomatoes, each cut into 8 pieces
1 bag (10 oz) ready-to-eat romaine lettuce
1 cup shredded Cheddar cheese, (4 oz)
1 cup chili cheese flavored corn chips
Cook beef over medium-high heat stirring occasionally until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat. Cook uncovered 2 to 4 minutes, until most of liquid is absorbed.
Mix together sour cream dip and salsa, Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
Divide salad among 4 plates. Sprinkle with cheese and chips. Serve immediately.
Balsamic Green Bean Salad
2 pounds fresh green beans, trimmed and cut into 1 1/2 inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
Cook beans for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving stir in tomatoes and cheese. Yield: 16 servings
Cornbread Salad
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 eggs, beaten
2/3 cup 2% milk
1 can (4 ounces) chopped green chilies
2 cans (15 ounces) black beans, rinsed and drained
2 cups frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, drained
1 medium green pepper, chopped
1/2 cup chopped red onion
3 cups (12 ounces) shredded sharp cheddar cheese, divided
1/3 cup water
1/3 cup cider vinegar
1/3 cup canola oil
1 envelope taco seasoning
In a large bowl, combine the corn bread mix, eggs, milk and chilies until blended. Pour into a greased 9×13 inch baking pan. Bake at 400º for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. Whisk together water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours.
Cut corn bread into 1 inch cubes. In a large serving bowl, layer the corn bread, beans mixture and remaining cheese.
Serve immediately
Yield:18 servings.
Happy Cooking!
