Tex Mex Taco Salad On Romaine Recipes

SPICY TEX-MEX SALAD

Steps:

• In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.

TEX-MEX PASTA SALAD

Steps:

• Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.
• Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.

SPICY TEX MEX TACO SALAD

Steps:

• In large skillet, cook beef with the taco seasoning and water recommended on the package. Set aside.
• Divide lettuce among serving plates. Top with tortilla chips and meat. Layer each salad with cheese, green onions, tomatoes, sour cream and black olives.

TEX-MEX TACO SALAD ON ROMAINE

Steps:

• For the dressing, combine salsa and sour cream. Measure 1/4 cup and set aside. Cover bowl and place in refrigerator.
• Heat oil in a large, heavy nonstick skillet over medium heat. Add onion and saute until soft, about 2 minutes. Add garlic and cook for 30-45 seconds or until fragrant.
• Stir in ground beef and cook, stirring with a wooden spoon to break up beef into small pieces. Cook until meat has lost all pink color, about 5 minutes.
• Stir in tomatoes, beans, chili powder, cumin, salt and pepper. Cook, stirring, until mixture begins to simmer, about 3 to 4 minutes.
• Remove from heat, fold in reserved 1/4 cup salsa dressing and cilantro.
• To the chilled lettuce, top with the cooked meat mixture and then the dressing. Garnish with chopped avocado and cheese. Add 2 lime wedges per plate.