PORK TACO SALAD
Number Of Ingredients 7
Steps:
- Toss the lettuce with dressing (use about a cup to start)
- Add tomatoes and onions and toss again (add more dressing if needed)
- Add in pork and cheese and toss again (adding more dressing if needed)
- Put into bowls or plates and top with avocado
- Serve immediately
PORK TACO SALAD
Provided by Matthew Kadey, MSc, RD
Number Of Ingredients 18
Steps:
- In skillet over medium, heat 1 Tbsp (15 mL) oil. Add pork slices and cook until no longer pink on the insides, about 3 minutes per side.
- Divide greens, pork, beans, tomatoes, avocado, mango, tortilla chips, and cheese among serving plates. Sprinkle on green onions.
- In blender or food processor, blend together sour cream, remaining 2 Tbsp (30 mL) oil, lime zest, lime juice, cilantro, jalapeno, garlic, and salt. Drizzle dressing over salads.
Nutrition Facts : Calories 653, Protein 44g, Fat 33g, Carbohydrate 45g, Sugar 13g, Sodium 518mg
GROUND PORK TACO SALAD
Even with my family's busy schedule, I enjoy cooking from scratch. We love this easy taco salad made with ground pork. If I don't fix it often enough, they ask for it. -Sherry Duval, Baltimore, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the taco seasoning, beans and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool for 10 minutes., In a large bowl, combine the romaine, tomatoes, onion and cheese. Stir in pork mixture. Drizzle with salad dressing and toss to coat. Sprinkle with chips. Serve immediately with sour cream and guacamole if desired.
Nutrition Facts : Calories 493 calories, Fat 30g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1106mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein.
PORK TACO SALAD
A really yum salad that is my new favourite. I found the recipe in the December 2008 "recipes +" magazine. Quick and easy to make and the taste is sensational. I also added avocado to the recipe and at one time added blanched asparagus that I needed to be used. I used telegraph cucumber and plain tomatoes as they are cheaper, but will post the recipe as it was originally published.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk sour cream, yoghurt, juice and garlic in a medium jug.
- Spray pork with cooking oil. Heat a medium frying pan over a moderate heat. Cook pork, stirring to break up lumps for 4 - 5 minutes or until changed in colour. Sprinkle seasoning over pork, cook and stir for 2 - 3 minutes more or until cooked. Let cool slightly.
- Toss remaining ingredients in a large bowl. Add pork; toss to combine.
- Divide salad among serving bowls; drizzle with dressing. Serve at once.
Nutrition Facts : Calories 502.8, Fat 23.9, SaturatedFat 8.4, Cholesterol 62.8, Sodium 385.2, Carbohydrate 54.9, Fiber 6.1, Sugar 8.4, Protein 21.8
AL PASTOR TACO SALAD WITH SPICY SALSA VERDE RANCH
This is the combination of classic taco salad "in the delicious, deep-fried tortilla bowl" and my favorite taco filling. Al pastor is smoky pork with pineapple, and it brings so much flavor to this salad. It gets covered in ranch because we're in the Midwest and that's how we stay warm in winter. Traditionally, al pastor is cooked on a spit, but this is an at-home version that mimics the flavors and crispy, juicy texture.
Provided by Molly Yeh
Categories main-dish
Time 5h10m
Yield 4 servings
Number Of Ingredients 45
Steps:
- For the tortilla bowls: Heat the oil in a large, heavy, deep pot to 350 degrees F.
- Gently press a tortilla into the center of 7-inch spider to form a bowl. Using a 5-inch spider, gently press down into the tortilla to hold its shape. Carefully submerge the spiders into the hot oil and fry the tortilla until puffed, crispy and golden brown, about 5 minutes. Remove and gently place upside down on a cooling rack set over a baking sheet to drain of excess oil. Season with salt. Repeat with the remaining 3 tortillas.
- To make the spicy salsa verde ranch: Mix together the ranch dressing and salsa verde in a bowl. Cover and refrigerate until ready to use.
- To assemble the salad: In a large mixing bowl, add the shredded lettuce, cilantro and about 1/3 cup of the salad dressing, adding more if desired. Divide the salad among the 4 tortilla bowls. Top each with 1/2 cup Al Pastor, radishes, Pickled Red Onions and 2 tablespoons queso fresco. Drizzle some dressing on top. Serve immediately.
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the tomatillos, onion, poblano, garlic and jalapeño. Cook, flipping the veggies as needed to evenly char and soften, about 30 minutes. Remove from the heat and allow to cool to room temperature. Carefully remove the stem from the poblano chile, so as to not let the juices spill out (we want that yummy pepper juice!) and add to the carafe of a high-speed blender. Squeeze the garlic from the skins into the blender. Add the remaining roasted veggies and any juices from the bottom of the pan. Add the cilantro, lime juice, green onion and salt. Blend on high speed until pureed and smooth.
- In a large bowl, add the achiote paste, red wine vinegar, brown sugar, smoked paprika, cumin, salt, cloves, black pepper and 2 tablespoons olive oil. Use a wooden spoon or spatula to fully combine into a paste. Add the pork and rub the paste all over to completely coat. Set aside.
- In the bowl of a pressure cooker, mix together the crushed pineapple, chicken broth, garlic, bay leaves, chile, onion, oregano and sage. Add the achiote-rubbed pork. Pressure cook on low for 4 hours or high for 1 hour until the pork is fork-tender. Carefully release the steam away from your face. Remove the pork to a plate or baking sheet and shred using 2 forks.
- Heat the remaining 2 tablespoons olive oil in a large cast-iron pan over medium-high heat. Add the pork and spoon some of the braising liquid over to moisten, as needed. Season with salt. Cook, stirring occasionally, until crispy, 4 to 6 minutes. Set aside.
- Place the onions in a food storage container and set aside while you prepare the pickling liquid.
- In a small saucepan over medium-high heat, add the vinegar, granulated sugar, salt, cumin seeds, bay leaf and 1 cup water. Bring to a boil and cook until the sugar and salt are dissolved, 6 to 8 minutes. Remove from the heat and cool completely. Pour the cooled pickling liquid over the onions and allow to pickle for at least 30 minutes. At this point, you can either strain the onions to prevent from further pickling and use immediately, or put the lid on top and store in the refrigerator to further pickle until ready to use.
CHIPOTLE PORK TACO SALAD
Steps:
- 1. Sprinkle the pork with salt and pepper, then rub half of the chipotles all over the meat.
- 2. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned and cooked through, about 5 minutes. Transfer the cooked pork to a clean cutting board and let cool. Cut into ½-inch pieces.
- 3. In a large bowl, whisk the sour cream, lime juice, remaining teaspoon chipotles, and a pinch each of salt and pepper. Toss in the romaine, tomatoes, corn, and cilantro. Divide among plates and top with the pork and chips.
- 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
- *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
TACO SALAD
This recipe was handed down from my aunt and now I'm not invited to get togethers unless I bring this along.
Provided by busy mom
Categories Meat
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef and taco seasoning.
- Drain and let cool.
- Chop lettuce, tomatoes, and onions.
- Put into a large container.
- Add cheese and crushed Doritos.
- Add cooled ground beef.
- Pour Catalina dressing over all of it 5 to 10 minutes before serving.
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