Beckys Gourmet Southwestern Taco Salad Or Nachos With Steak Recipes

SOUTHWESTERN BLT TACO SALAD

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
• In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
• Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.

SOUTHWESTERN TACO SALAD RECIPE BY TASTY

Steps:

• To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
• Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
• Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
• Top off with the avocado salad dressing and cilantro then serve immediately.
• Enjoy!

SOUTHWESTERN-FLAVORED GROUND BEEF OR TURKEY FOR TACOS & SALAD

Steps:

• Heat oil in a 12-inch skillet until shimmering. Add onion; saute until soft, about 5 minutes. Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. Add beef or turkey and cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt and pepper, to taste. Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. Cool and refrigerate (or serve warm for dinner as tacos or taco salad).

BECKY'S GOURMET SOUTHWESTERN TACO SALAD OR NACHOS WITH STEAK

Steps:

• Heat oil in large skillet or wok. Add onion and mushrooms. Cook on medium-high heat for 10 minutes, stirring occasionally (until nicely browned).
• Add beef strips and seasonings to taste (I use plenty of garlic!). Stir well to coat. Cook @ 10 minutes longer, stirring occasionally, until desired doneness.
• For Taco Salad:.
• Serve warm meat atop beds of mixed lettuce, tomatoes, kidney beans, corn, sliced black olives, green onions, avocado slices, squeeze of fresh lime juice, and crumbled chips (see list of toppings).
• For Nachos:.
• Alternatively, layer meat and your favorite toppings between layers of tortilla chips, top with shredded cheese, and pop into the microwave for a minute, just until cheese is melted.
• Top with a dollop of Mexican sour cream or Ranch dressing, a dash of chili powder, and a squeeze of fresh lime.

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.

STEAK AND POTATO TACO NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 300˚F (150˚C).
• In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
• Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
• Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
• Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
• Sprinkle half the spice mixture over the potatoes and toss until well-coated.
• Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
• Bake the potato slices for 25 minutes, or until golden brown.
• Season the skirt steak with the remaining spice mix on both sides.
• Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
• Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
• Sprinkle the cheese blend and steak into the potato taco shells.
• Bake for another 5 minutes or until cheese is melted.
• Serve with pico de gallo, guacamole, and sour cream.
• Garnish with chopped chives, if desired.
• Enjoy!

SOUTHWESTERN TACO SALAD

Steps:

• Prepare taco salad shells according to package directions; set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through., Spoon about 1/3 cup meat mixture into each salad shell. Top with the lettuce and remaining meat mixture; sprinkle with bacon. Serve with toppings of your choice.

DORITOS® TACO SALAD

Steps:

• Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
• Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.

SOUTHWEST STEAK NACHOS

Steps:

• Preheat oven to 350 °F.
• Season steak and sweet peppers with salt and pepper. Place peppers on a lined baking sheet and put seasoned steak on top. Bake for 25-30.
• Let rest for 10 minutes. Shred steak with a fork and put in a medium bowl along with peppers.
• Add cheese and southwest seasoning. Toss together.
• On a lined large baking sheet, line pan with tortilla chips and top with half of the cooked steak/sweet pepper mixture, repeat. Set aside.
• Directions for Salad:.
• Combine lettuce and sliced tomatoes in a bowl. Set aside.
• Directions for Cheese Sauce:.
• Before you start sauce, place nachos in oven for 10 minutes while you make your sauce.
• Add butter and flour to sauce pan on medium-high heat and make blonde roux. Gradually add half & half, constantly whisking. Sauce will thicken. Add cheese and seasoning. Mix together.
• Add drained Rotel. Keep on low heat until ready to put on nachos.
• Directions for Dressing:.
• Mix 1st five ingredients until smooth with a hand mixer.
• Add remaining ingredients and mix with a spoon or small hand whisk.
• Building the Nachos:.
• Ladle cheese sauce over nachos and top with salad.
• Dress with avocado ranch dressing.
• Serve immediately!

TENDER BEEF PIZZAIOLA

Steps:

• Heat olive oil in a pan.
• Add beef strips and stir well.
• Top with tomatoes, garlic, oregano, basil, and pepper.
• Place lid on pan and cook on medium/high for 10 minutes.
• Reduce heat to low and cook for 30-45 minutes, or until meat is tender.
• Serve over rice, or egg noodles.

SOUTHWESTERN NACHOS

Steps:

• Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender. , Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through. , Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.

SOUTHWESTERN TACO SALAD

Steps:

• Whisk together olive oil, lime juice, cilantro, and chipotle chiles in large bowl. Season dressing to taste with salt and pepper. Add turkey, avocado, bell pepper, and onion to dressing. Toss to coat. Divide mixture among 4 tostada crowns or 8 taco shells and serve.