RECIPE BOX: Taco-bout salads

Mid-Western Taco Salad

Everyone makes salads with their own spin on it. I love a good taco salad. A light and cold meal refreshes me and prepares me to tackle the next project. Flavorful salads are at the top of my meal list. While I love a warm comfort dish, I end up feeling just that, too comfortable.

A fast and cool salad motivates me with the spring chores quickly stacking up. I am drooling over the salad recipes I shared this week. The mid-western taco salad is comprised of one pound of ground beef stacked with cheese, fresh produce, dressing, and a crunch. This can be held over in the refrigerator if you keep the chips on the side.

The ranch taco pasta salad is what summertime is made of. If you love fresh produce, plan this when your garden is up and running, or pick up the ingredients at a local farmer’s market. This recipe offers a list of variations to meet your needs.

These taco-themed salads are great for every day or any event. They are sure to be a hit at your family reunion, church potluck, or a special delivery to cheer someone up. Shed the shell and taco-bout these delicious salads!  

Contact Ashley at ashley@tippgazette.com

Mid-Western Taco Salad

Ingredients

·         1 lb of ground beef

·         8 oz of shredded taco flavored or cheddar cheese

·         1 packet of taco seasoning (1 oz)

·         1 head of iceberg lettuce

·         1.5 cups of finely diced tomatoes (optional)

·         2 cups of Western Brand French Dressing or a dark red French, Russian or Catalina

·         1 bag of any flavor of Doritos (9.5 oz)

Instructions

1.    Cook your ground beef and be sure to use a spatula or ground meat chopper so that it is in a fine crumble. Drain your beef if needed. Add your packet of taco seasoning and 1/3 cup of water and simmer according to the taco seasoning packet directions, approximately 20 minutes or until the water is absorbed.

2.    Wash your lettuce and tear or cut it up into bite sized pieces and add to a bowl.

3.    Let the taco meat cool completely then add the taco meat to the lettuce.

4.    Crush your Doritos up into smaller pieces but do not over crush them into a fine crumble.

5.    Add your dressing and toss well to coat.

6.    Add your tomatoes and cheese and toss well to combine.

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Ranch Taco Pasta Salad

Ingredients

·         Rotini pasta, fully cooked

·         Ranch dressing

·         Taco seasoning

·         Cherry tomatoes, halved

·         Green bell pepper, diced

·         Red bell pepper, diced

·         Red onion, diced

·         Black beans, rinsed and drained

·         Corn, drained

·         Cilantro for garnishing

·         Tortilla strips or Doritos for garnishing

Directions

1.    In a small mixing bowl, mix together the ranch dressing and taco seasoning. Regular ranch dressing is best along with a packet of taco seasoning.

2.    In a large bowl, combine the cooled pasta and dressing. Toss until the pasta is evenly coated. 

3.    Add the remaining ingredients to the bowl (except for the cilantro or tortilla strips) and toss until well combined and all ingredients are distributed evenly. 

4.    Cover and place the pasta salad inside the refrigerator to chill for at least 30 minutes. When chill time is complete, top with the optional chopped cilantro and tortilla chips (or crunched-up Doritos) before serving.

5.    While this recipe doesn’t include any protein, you could definitely add some meat to make it a main course. Consider ground beef, ground turkey, rotisserie chicken, or even steak!

6.    This cold pasta salad recipe is completely customizable. You can omit or add ingredients that you love. Here are some great additions to consider based on your taste:

·         Cheddar cheese

·         Lettuce

·         Sour cream

·         Green onion

·         Black olives

·         Jalapenos

·         Ranch Doritos

·         Plain tortilla chips