Barbecued Taco Salad Recipes

ALMOST-FAMOUS STEAK TACO SALAD

Steps:

• Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.
• Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
• Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.
• Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.
• Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.

GRILLED BEEF SALAD TACOS

Steps:

• Place the steak, jalapenos, taco sauce, onion and lime juice in a resealable bag or marinating container. Marinate overnight or up to 48 hours
• Prepare your grill according to manufacturer's instructions. Spray a grill basket with nonstick grill spray. Add the contents of the marinating container. Using tongs, continuously toss the meat until it is fully cooked and starting to crisp around the edges.
• Divide the meat, onions and peppers among the tortillas. Top with watercress, radish, avocados and cheese. Serve immediately.

BARBECUED TACO SALAD

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately.

ROCKIN' TACO SALAD

Steps:

• Prepare chili as directed on package. Set aside. Place lettuce in a big bowl. Top with tomatoes, chili, and cheese. Then add the olives and sour cream. Finish off with the crushed tortilla chips, and enjoy!

BBQ PORK TACOS

Steps:

• PORK.
• Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker.
• SALAD.
• Place all ingredients in a bowl stir well.
• TO SERVE.
• Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.

BARBECUED TACO SALAD

Steps:

• in a large skillet, cook beef and onion over medium heat, until meat is no longer pink.
• drain.
• stir in cheese sauce, barbecue sauce and chili powder.
• cook and stir over low heat until cheese is melted.
• place each lettuce leaf on a plate.
• top with shredded lettuce, beef mixture, tomatoes and corn chips.
• serve immediately.