SOUTH-OF-THE-BORDER BEEF TACO SALAD WITH PICKLED ONION, AVOCADO DRESSING & LIME CREMA
Looking to spice up dinner? Let's give 'em something to taco-bout! This taco salad's got all the textures and flavors you'd expect from your fave Tex-Mex joint: crisp lettuce, spiced beef, onion, and tomato. But, it's also got a little something extra. We're talking pickled red onion, a zesty avocado dressing, lime crema, and blue corn tortilla chips for dipping, scooping, and crushing over top. Going the extra mile is just our style!
Provided by HelloFresh
Categories main course
Time 25m
Number Of Ingredients 16
Steps:
- • Wash and dry produce. • Halve, peel, and thinly slice half the onion; finely chop remaining. Zest and quarter lime. Peel and mince or grate garlic. Trim and discard root end from lettuce; halve lengthwise, then chop crosswise into 1-inch ribbons. Dice tomato into ½-inch pieces. Gently crush tortilla chips in their bag into small pieces.
- • In a small microwave-safe bowl, combine sliced onion, juice from two lime wedges, ½ tsp sugar, 1 TBSP water, and a pinch of salt (for 4 servings, use juice from four lime wedges, 1 tsp sugar, 2 TBSP water, and 2 pinches of salt). Microwave until onion is softened, 30 seconds. Set aside to pickle; stirring occasionally.
- • In a large bowl, combine guacamole, half the lime zest, juice from one lime wedge (two wedges for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of garlic. Add water 1 tsp at a time until mixture reaches a thick drizzling consistency. Season with salt and pepper.
- • In a second small bowl, combine sour cream and remaining lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
- • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chopped onion; cook, stirring, until slightly softened, 2-3 minutes. • Add beef*, Southwest Spice, remaining garlic, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Cook, breaking meat up into pieces, until almost cooked through, 3-5 minutes. • Add hot sauce and ¼ cup water (1⁄3 cup for 4). Reduce heat to medium low and simmer until liquid has absorbed and beef is cooked through, 1-2 minutes. Season with salt and pepper to taste.
- • Add lettuce to bowl with dressing. Toss until thoroughly coated. • Divide salad between bowls. Top with beef (draining excess grease if necessary), tomato, pickled onion (draining first), and tortilla chips. Drizzle crema over top and serve.
Nutrition Facts : Calories 680 kcal, Fat 45 g, SaturatedFat 13 g, Carbohydrate 37 g, Sugar 9 g, Protein 32 g, Fiber 7 g, Cholesterol 105 mg, Sodium 940 mg
SOUTH OF THE BORDER CHOPPED SALAD
Chopped salads can take all kinds of forms and are easy to transport; just put each ingredient in a separate sealable bag or plastic container, then toss everything wherever you choose to eat.
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- To make the salad, preheat an oven to 350 degrees F.
- Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
- Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
- To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
- To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
ON THE BORDER'S CARNE ASADA TACOS (COPYCAT RECIPE)
I recently ate Carne Asada Tacos at On the Border Restaurant and fell in love with them. Their menu description is: Premium, mouthwatering carne asada steak drizzled with Jalapeno Ranch dressing and topped with melted cheese and crispy-fried onion strings, all in grilled flatbread tortillas. I came up with this recipe (with some help from other 'zaars) which I believe is a pretty good copy cat. I used the marinade from recipe 103372 by Sharlene--W and modified the dressing recipe 195520 by --Miss Diggy*--.
Provided by Amy in Kansas
Categories < 60 Mins
Time 40m
Yield 6-8 Tacos, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For carne asada:.
- Marinate meat, then prepare ingredients for dressing, before grilling meat.
- Plan to have flatbread warmed as you are ready to serve meat.
- Marinate steaks in lime juice in a shallow glass dish for 1 minute.
- Next add garlic, crushed red chile, black pepper, and Mexican oregano.
- Marinate in refrigerator for at least 20 but no longer than 40 minutes.
- While marinating meat:.
- Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish.
- Mix well and refrigerate to let flavors blend.
- Preheat oven to 170 degrees (or lowest heat setting).
- Grill meat to desired doneness
- Remove steaks from grill and let "rest" for 5 minutes.
- Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread.
- Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted.
- Once meat has rested, cut meat against the grain into thin strips.
- On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings.
- Enjoy!
Nutrition Facts : Calories 468.8, Fat 30.1, SaturatedFat 14.7, Cholesterol 155.9, Sodium 667.2, Carbohydrate 5.8, Fiber 0.3, Sugar 3, Protein 42.2
EASY GROUND BEEF TACO SALAD
Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.
Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
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