Taco Salad With Roasted Corn And Pico De Gallo Recipes
TACO SALAD
This Taco Salad is quick, flavorful, hearty, a total breeze to make and it's a dinner everyone can agree on both young and old alike! It doesn't take much to make a satisfying meal and this simple salad is proof of that. This is a back pocket recipe you'll want to make on repeat!
Provided by Jaclyn
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
- Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
- Remove from heat and stir in cilantro.
- Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.
Nutrition Facts : Calories 558 kcal, Carbohydrate 28 g, Protein 32 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 101 mg, Sodium 749 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
SUNNY'S QUICK CORN AND PICO SALAD
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk. Add the hot sauce, lime juice and cumin to the corn milk and whisk. Pour the dressing over the corn and toss to coat.
- Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn. Toss and serve chilled or at room temperature.
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.
PICO DE GALLO DE ALICIA
An authentic Mexican salsa made with tomatoes, onions, and jalapenos. Serve with tacos, nachos, tortilla chips, black beans, refried beans, or fajitas or use as an ingredient in many Mexican recipes. My family uses it as a side in which to dip grilled steak. If you like it hot, then this is for you; this pico is not for the faint of heart. It is very hot, which most people in my circle like. If you don't like highly spicy dishes, you might might want to try something less spicy or cut down the jalapeno and use a type pepper that is more to your taste.
Provided by bjr6350
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 4h20m
Yield 6
Number Of Ingredients 7
Steps:
- Mix tomato, red onion, jalapeno pepper, cilantro, garlic, and lime juice in a bowl; season with garlic salt and stir.
- Cover bowl with plastic wrap and refrigerate at least 4 hours.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 4.7 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.8 g, Sodium 305.8 mg, Sugar 2.3 g
TACO SALAD WITH ROASTED CORN AND PICO DE GALLO
This Mexican-accented salad, with its layers of lettuce, spicy ground beef, colorful vegetables and crunchy chips, looks elaborate-but assembly is fast. For a change of pace, substitute 2 cups of chopped cooked chicken for the beef.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees F. In baking pan with sides, toss together corn, oil and 2 teaspoons taco seasoning. Spread corn in single layer on baking pan and bake for 10 to 15 minutes, or until corn begins to turn light golden brown, stirring every 5 minutes. Cool 10 minutes.
- Meanwhile, in large nonstick skillet, cook ground beef, onions and 1/4 cup taco seasoning over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Cool for 10 minutes.
- Arrange lettuce on large platter; top evenly with meat mixture. Add corn, beans, cheese and Pico de Gallo. Place chips around the edge, crumbling some over the top. Drizzle with dressing.
Nutrition Facts : Calories 876.7 calories, Carbohydrate 60.8 g, Cholesterol 117.5 mg, Fat 57.3 g, Fiber 6.9 g, Protein 36.9 g, SaturatedFat 19.7 g, Sodium 922.7 mg, Sugar 5.1 g
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