Taco Salad Recipe

Everyone loves my Taco Salad and they always want my recipe! I think this is one of the best around - whether you choose the meat or vegetarian version!

We've eaten taco salad since we were kids, and there's just so many good ways to modify this recipe. How I make Taco Salad now is basic and simple and "it works". It's tasty, quick, and fast! Is there room for improvement? I don't think so - I think if you make this recipe "as-is" without modification you'll just love it! The only thing you should have a choice over is what kind of meat to use. The choices for meat are ground chuck, chicken, or fake meat (Morningstar ground meat crumbles substitute).

Taco Salad Recipe Ingredients You'll Need:

• 1 lb meat (boneless chicken, ground chuck, or Morningstar Vegetarian ground meat crumbles)
• Salt, Pepper, Chili Powder, Garlic Powder, Cumin - to season meat
• 1tbsp minced garlic (preferred from a jar)
• 1 head of lettuce chopped
• 3 large or 5 medium tomatoes diced
• 1 medium sweet or red onion (or one bunch diced green onion)
• 1 packet Hidden Valley Ranch dressing mix (not dip mix)
• 1 cup milk
• 1 cup mayonnaise
• 1 bag Doritos or Restaurant style tortilla chips (crushed)
• 1 packet shredded colby jack or taco cheese (8 oz)

This is so easy to make, just start your meat cooking on the stove, and cook on med-high for 5 minutes. If using chicken or morningstar you may need some oil in the pan first - just a few table spoons. Once it's cooked 5 minutes add the seasonings which are about 1tbsp chili powder, 2 tbsp Cumin, 1 tbsp garlic powder and salt and pepper to taste, cook another 8-10 minutes or until meat is thoroughly cooked.

The trick to making this Taco Salad Recipe quickly is to get as much done while the meat is cooking as possible. I usually start the meat, and immediately get an extra large mixing bowl (4-6qt) out and all the veggies. While the meat cooks I dice the tomato and lettuce and onion. I toss it all in the bowl with the tbsp of minced garlic and thoroughly mix it up. In a medium bowl mix the cup of milk, cup of mayonnaise and packet of Hidden Valley Ranch - then set aside. Open one end of the tortilla chip bag, and crush the chips up finely (without destroying the bag).

Add the chips and shredded cheese to the bowl with the veggies and mix well again. Add your meat and mix well again. Last add the Hidden Valley Ranch Dressing and mix well again and you have some easy to make and very tasty Taco Salad!!

I hope you liked this recipe, and I think your family will love it too!

John Pratt usually writes on his blog at JTPratt's Blogging Mistakes, but his love of cooking always seems to have him writing his best recipes on his daughter's web site Kieil's Handpicked Recipes! If you want to learn how to cook some of the tastiest dishes from scratch, including pizza and bread - be sure to stop by and visit!

Article Source: Taco Salad Recipe

Homemade Flour Tortilla Chips

I love chips. I love any kind of chips, especially these flour tortilla chips that you can make right at home. And it's easy!

Flour tortilla chips are lighter and a little flakier than corn tortilla chips. It's hard to say which is better. I like these because they give a little more variety to your every day chips and salsa experience. Try making some of these flour tortilla chips and mix in some homemade corn tortilla chips the next time you have a Super Bowl Party or some other type of gathering.

The flour tortilla chips don't store as well as the corn tortilla chips, but I doubt you'll have any leftovers anyway! Make sure you make more than you think you'll need. They will disappear faster than lightning.

What you'll need:

• 12 flour tortillas
• 2 quarts of safflower or sunflower oil
• sea salt to taste (optional)
• electric fryer

Preheat your oven to 200 degrees F.

Divide your flour tortillas into 2 stacks and cut each stack into 8 wedges. Spread the wedges on a single layer on paper towels and let dry for 10 minutes. This is the secret to nice, light, flaky chips.

Pour the oil into your electric fryer or deep-fat fryer to a depth of 4- 5 inches. You can also use a heavy pot if you don't have either type of fryer. Make sure you the oil only goes up to about halfway on the sides of your container.

Heat the oil to 375 - 400 degrees F. Once the temperature is in that range, add a handful of tortilla wedges. Fry in small batches and avoid crowding. Nobody likes to be crowded! Not even chips!

Remove the chips with a slotted spoon when they start to look crispy. Put them on a paper towel to drain and season with salt if you want to. Do not fry them too long!

Transfer the chips to a baking sheet and keep them warm in the oven until you are ready to get that party started. Repeat the process until the wedges are gone and people stop coming back to the kitchen for more. Make sure you check the temperature of your oil before frying your next batch.

Here are some delicious salsa ideas to serve with your flour tortilla chips:

• Roasted Corn Salsa
• Ranchero Bean Dip
• Guacamole Chunkito dip

To learn how to make these dips, visit Easy Appetizer Recipes. See the info below.

Don't stay in the kitchen too long. You need to have some fun too!

Important: Please feel free to republish this article on your website or in your newsletter. However, you are not allowed to modify any part of its content and all links should be kept active.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

Article Source: Homemade Flour Tortilla Chips

Cinco De Mayo Appetizer - White Mexican Cheese Dip

Looking for something special for your Cinco De Mayo celebration? How about a nice White Mexican Cheese Dip served warm in a large crock pot? This is certainly a crowd pleaser for your guests as they begin to savor the gooey melted cheese flavored with spice and chunks of pepper and onion on the edge of the large tortilla chip... Napkins are a must!
Using a large crock pot to slowly warm the concoction, this delightful mess will having them coming back again and again to savor the culinary experience across the taste buds...

Let's begin with a list of the basic ingredients:

For the basic cheese ingredient, start with monterey jack and combine with Asadero or Chihuahua cheese.
Salsa
Chili Powder
Red or Chile Peppers
Onion
Cilantro
Cumin

Optional Ingredients:

Bell Pepper
Diced Chicken
Mexican Sausage
Sour Cream
Pinch of Garlic
Red Pepper flake - for a little kick

Mix the ingredients in the crock pot and let it warm on low heat and stir occasionally to keep the mixture from overcooking.

While it is cooking, you can create a nice assortment of dip ready accompaniments:

Standard Tortilla Chips are the obvious choice, but you can accent the basic spread with red and blue corn tortilla chips. This will add to the festive look and feel of the celebration.
Flour Tortillas can also be provided for those who are looking for a softer form for dipping
Pita Bread cut into triangle like shapes is another option that you can give to those who want a healthier alternative to the Tortilla
Oven baked Pita Bread - Not only can you serve the pita bread in its original state, but if you cut the bread into triangles and bake until golden, you will have a nice chip like option

The White cheese Mexican Dip is a nice appetizer for Cinco De Mayo or any other gathering that might call for something quick easy and out of the ordinary. Once you have made a batch, you will be asked for the special recipe over and over again.

Enjoy with a nice Margarita or Mexican beer to compliment the flavor of the dish and the evening... Happy Cinco De Mayo!

Cooking does not have to be a chore. Turn on your passion for creating easy recipes for guests or the entire family.

See more ways you can cook easy meals in minutes Easy-Home-Cooking.com

Article Source: Cinco De Mayo Appetizer - White Mexican Cheese Dip

Dip That Chip Into Fresh Fruit Salsa

There is nothing like the sweet, succulent tastes of summer. The summer drinks, wedges of juicy watermelon, and icy popsicles. I always love to round out the savory flavor of a meal off the grill with something sweet. I was led to this fruit salsa recipe by a friend and I don't quite know who to credit, since the recipe I have was written on scratch paper. I've been told it's based on a Weight Watchers recipe (didn't have any luck when I tried to track it down online), but all I know is that it's delicious and I had to share.

Fresh Fruit Salsa and Cinnamon Chips

2 kiwis peeled & diced

2 golden delicious apples peeled, cored, & diced

8 oz raspberries, diced

1 lb strawberries, diced

2 Tbsp white sugar

1 Tbsp brown sugar

3 Tbsp fruit preserves, any flavor

10 flour tortillas (I use whole wheat)

Cooking spray

1 cup cinnamon sugar mixture, to taste

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white & brown sugar, and fruit preserves. Cover and chill in the fridge for at least 15 minutes.

Preheat oven to 350°F.

Coat one side of each tortilla with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 - 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool 15 minutes.

You could opt out of adding the white and brown sugar if you wanted to cut back on the sugar in the recipe. If I'm short on time, I purchase cinnamon sugar pita chips instead of baking the tortillas myself. This recipe is so simple! The only work involved is the chopping, so we use our awesome Pampered Chef handheld chopper for taking on that task. Or invite your significant other into the kitchen to get down and dirty and chop together.

So slip this summery treat on the table at your next BBQ or summer dinner date with friends. This appetizer is sure to be a hit and why not secretly load your friends and family up with some super foods while you're at it? Strawberries and apples pack a real punch with antioxidants to protect the body. You'll get twice the Vitamin C from the kiwis than you would from oranges and the raspberries really deliver in the fiber department. Dip that chip and enjoy the fabulous flavors of summer!

Do you have a non-traditional salsa recipe that you love?

Article Source: Dip That Chip Into Fresh Fruit Salsa

Betty's Bold Black Bean and Salsa Dip Recipe

Ingredients:

15 oz. can black beans, rinsed and drained
1 cup ready-to-serve salsa (You will find this in a jar, and you usually have a choice of mild, medium, or hot, also a choice of smooth or chunky)
3 tablespoons chopped fresh cilantro (Use only 1 tablespoon if you are using dried cilantro.)
2 tablespoons lime juice (fresh from a lime, or use bottled lime juice)
1/2 teaspoon ground cumin
Restaurant-style tortilla chips

Tortilla Chips Make A Perfect Snack For Any Occasion

With so many different snack foods from which to choose, consumers have more options that ever for creating exciting appetizers, dips and treats. Between crackers, chips, pretzels and nuts, there are plenty of choices available to keep any salty snack craving satisfied. Tortilla chips have always been among the favorite type of chip for dips, snacking or an addition to a delicious meal. Their versatile nature has caused them to become a staple in most American restaurants and home pantries.

Tortilla chips are a salty, crunchy snack that are available in a wide range of fun shapes and sizes. Many brands sell their chips in a smaller bite-size version, while others sell a curved chip for dipping. However, the most popular varieties of tortilla chips are the exciting flavored chips. Though yellow corn chips are a classic, more customers are branching out to test fun flavors like jalapeno cheddar, multi-grain, Jamaican BBQ, tomato cilantro, chili con carne or cheesy bean burrito. Customers find that these specialty tortilla chips make a great compliment to a meal or go great with certain dips.

Many snack-lovers also choose tortilla chips over other snacks because of their healthy ingredients. Made with corn and flour, these chips include less grease than your basic potato chip. They can also be made of any color of corn, which makes it possible for chips to come in white, yellow, blue and red varieties. Customers can also choose between baked or fried tortilla chips. Any way you prefer them, these chips are a more natural treat than many of the processed foods offered in your local supermarket snack aisle.

The best thing about tortilla chips is the way they can be used in thousands of snack recipes. Their most popular pairing, tortilla chips and salsa, can be enjoyed at home or in many restaurants across the country. For most dips, such as hummus, guacamole, black bean dip or spinach artichoke dip, people tend to choose the crunchy accompaniment of a tortilla chip. It’s also the basis for one of the easiest and most delicious meals: nachos. These chips can be piled high with any ingredients you prefer to make a melty, cheesy dish of nachos that you can share with guests or enjoy all on your own. Tortilla chips are also frequently served alongside popular Mexican dishes like enchiladas and burritos.

When you need a quick snack at home or the perfect appetizer for a friendly get-together, tortilla chips are a solution that just about everyone will love. The crunchy, salty taste goes perfectly with a variety of dips or meals, making it one of the most versatile snacks out there. With new, boldly flavored varieties, tortilla chip fans everywhere can become even more creative with ways to enjoy their favorite snack.

What Are Tortillas - A Brief Tortilla History

Tortillas got its name from the Spaniards. The word "tortillas" comes from the Spanish word "torta" with the meaning being round cake. Tortillas are eaten everyday not just in Mexico but also in America. Americans put just about anything they can in the tortilla from meat and beans to apples and brown sugar. Ever try peanut butter and jelly in a tortilla? Many eat it that way; also, the tortillas are used with hot dogs, casseroles, and sandwiches.

Tortillas have been enjoyed for many centuries, but not with all the fillings that are used these days.

Tortilla history tells us that the Aztecs were making flour tortillas over 10,000 years before Christ. They ate a lot of corn, either direct from the cob or used as an ingredient in another recipe. The Aztecs would grind the corn into cornmeal and make corn dough, or masa, out of it. This was done by mixing the cornmeal with water, which had to be exactly the right temperature; else, it would be the wrong consistency to make a dough. When the masa was ready, the Aztecs would shape it into a ball and then flatten it into a type of thick pancake. When it was the right size and thickness, the masa dough would have been placed on a hot griddle and cooked quickly.

Modern tortillas are made the same way as those in tortillas history. A lot of tortillas are mass-produced in factories with machinery these days since the demand for them is very high. You can get tortillas in various flavors or even make your own homemade version and experiment with the flavors. Various Mexican foods use tortillas. One example is enchiladas, where the tortilla is filled and rolled up and then cooked. Tacos use tortillas for the shell. Tortillas are used as turnovers when making quesadillas, before being filled and fried.

If you think that tortillas are just for eating, think again. There is a type of art that is called "tortilla art." It is a fine art that uses tortillas as the canvas. First, the tortillas are baked and then covered with acrylic. After that, they are painted. Tortilla art is made to represent the culture of Latino artists.

Tortilla chips are also made from tortillas. The tortilla is fried after being cut into wedges. The ingredients in corn tortillas are corn, salt, water, and vegetable oil. These tortilla chips first gained popularity in the 1940s in Los Angeles, California. These chips were mass-produced there but are still known as Mexican food.

Americans like to use tortillas in various dishes. They are commonly used in burritos, which originated in northern Mexico many years ago. Many people from the north of Mexico and the Native Mexicans in the southwestern United States eat tortillas as a food staple. Many restaurants use flour tortillas in a variety of non-Mexican and Mexican recipes. Nearly every grocery store has tortillas and you can also make homemade tortillas and experiment with the ingredients and fillings.

There are a lot of different tortilla recipes if you want to try this exciting food in various ways and create your own delicious dishes with flour tortillas!

Article Source: http://www.articlesnatch.com

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Discover the truth about Mexican food history and find out more about the wonderful spices that make Mexican recipes a favorite with the whole family. Visit the Uber Article Directory to get a totally unique version of this article for reprint

How To Make Restaurant Style Tortilla Chips Video

A video demonstration on how to make restaurant style tortilla chips.

Enjoy Restaurant Style Tortilla Chips

For those who enjoy Mexican food, there’s nothing better than a delicious, crispy tortilla chip. When they’re made just right, there’s no mistaking the salty, crunchy delight that comes with a flavorful tortilla chip. These tasty snacks require only simple ingredients, but it takes a special touch to create a truly delicious tortilla chip.

Many people prefer the restaurant-style tortilla chip, which is generally made of white corn. This style of corn can be grown in many areas of the country, including the Midwest. The corn is ground up and soaked in a lime and water mixture to break down the hills. This is an important step in the chip-making process because the lime naturally extends the shelf life of the tortilla chips. It also enhances the flavor and nutritional value in each chip.

Once it is ground up, the corn acquires a consistency similar to that of flour. This substance is then pressed into round sheets. After this comes another vital step: shaping the chips. While round chips or rectangular strips are popular, the highest-selling shape for tortilla chips is the triangle. This is typically the shape in which restaurant-style chips are cut. They are generally larger chips with a lot of surface area for holding dips and cheese.

Chips can be fried in boiling oil or baked in the oven. Once the chips are cooked they are sprinkled with salt. Both cooking processes create a crunchy, crispy tortilla chip that is great for a number of Mexican dishes, as a quick snack or as the perfect scoop for your favorite dip. While salsa, queso and guacamole are three of the most popular dips for tortilla chips, restaurant-style chips have a great taste that goes well with cheese dips, spinach dips, black bean dips, chili, seven-layer dips, ranch dressing and a number of other dip choices.

Restaurant-style tortilla chips also are great for nachos. Their large, triangular shape can contain a hefty amount of melty, hot cheese. They can be stacked with layers of flavorful toppings like jalapenos, beef, chicken, peppers, onions and beans. If you’re craving enchiladas or burritos, utilize tortilla chips to scoop up the extra toppings and to add a satisfying crunch to your meal.

Not in the mood to make your own tortilla chips? There are a variety of brands which sell their own restaurant-style tortilla chips in your local grocery store. In many supermarkets, tortilla chips account for a large portion of the chip and snack aisle. While restaurant-style chips are the go-to flavor for most, there are also more unique flavors available, such as blue corn, multi-grain, tomato, BBQ and jalapeno. Some tortilla chips may also come in different shapes, such as small rounds or curvy scoops.

Stock up on some restaurant-style tortilla chips at your supermarket. They come in handy for a variety of occasions, and you’ll quickly find new and exciting ways to incorporate them into your meals.

The Ultimate Nacho Burger

Author: Dominic Martinez

Ingredients

Pico de Gallo

2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Guacamole

2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt

Chili Queso

3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced

Preparation

First make the pico de gallo. All you have to do is combine all of the ingredients for the pico in a small bowl and mix them together well. Cover bowl and chill in the refrigerator.

Now for the guacamole. In a small bowl, mash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico.

Next we'll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef.
Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks.

Cook until it's brown, then set aside.

Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.

Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat.

Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done.
Lightly salt and pepper each burger patty.

Build the burger open-faced in the following order starting with the bottom bun:

On The Bottom Bun

1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion
On Top Bun:
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices

Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping.

Makes 4 burgers.
Article Source: http://www.articlesbase.com/recipes-articles/the-ultimate-nacho-burger-3023525.html
About the Author

I really hope you enjoy this recipe. If you enjoy Barbecue, and who doesn't!? Then head over to Barbecue Party, where you will find one of the best selections of BBQ recipes on the Internet. You can also check out their large selection of delicious barbecue chicken recipes.