Chelle's Mexican Taco Salad

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Chelle's Mexican Taco Salad

Postby chamas » Sun Jul 18, 2010 6:43 am

Chell's Mexican Taco Salad

Ingredients
• 1 Pound ground beef
• 1 med. onion chopped
• 1 Envelope taco seasoning
• 1 large head of lettuce, chopped
• 1 1/2 cups diced tomatoes
• 1 small can black olives sliced
• 1 1/2 cups shreaded sharp cheddar cheese
• 1/2 cup shreaded monterey jack chesse
• 2 (15ounce) cans of kidney beans, drained
• 16 ounces thousand island salad dressing
• 1/2 bag of tortilla chips crushed to small pieces

Cooking Instructions
1. In a large skillet over medium heat, cook ground beef and onions. Make sure beef is evenly browned. Drain fat, add taco seasoning then set aside to cool.
2. Once beef is cool in a large bowl, mix together the beef stuff, lettuce, tomatoes, cheese’s and kidney beans. Cover and chill for at least 1 hour.
3. Right before serving, add the dressing and chips and toss until evenly coated.
4. Serve wtih sour cream on the side.
Last edited by chamas on Thu Jul 22, 2010 7:49 pm, edited 1 time in total.
This is Chell's appraisal formed in my mind about this particular matter. :-) Chell of www.tnttt.com formally www.mikenchell.com
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Postby dreadcptflint » Sun Jul 18, 2010 9:17 am

Wow, that is the closest to our recipe that I have seen in a long time. We don't use the Monterrey jack, only one can of beans and the tortilla chips are Doritos. There are some huge number of variables to this recipe.

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Postby mikeschn » Sun Jul 18, 2010 10:44 am

Chell made this over the 4th of July weekend... Here's a visual...

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salad

Postby tjx » Sun Jul 18, 2010 11:08 am

Close to one we use also... :applause:

We like Western dressing on it in place of thousand island...

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Postby Laredo » Mon Jul 19, 2010 12:58 pm

We do a variation of this at church pot-lucks here in Texas.
You will need (to feed 10 teenagers or 12-15 regular people):

Mexican Pile On (Chicken Fajita Version)

about 10 chicken leg quarters or about 3 1/2 lbs chicken thighs (more if they're not boneless thighs).

2 lbs dry beans (red or pinto work best but black are ok), sorted & soaked
(OR, if you're in a tearing hurry, small can each ranch style beans with sweet onion, ranch style beans with jalapeno, and ranch style pinto beans)
3 cups raw rice
1/2 lb seasoning bacon
18 ounce can diced tomatoes with green chiles, drained, juice reserved
18 ounce can diced tomatoes with chilpotles, drained, juice reserved
3 cups diced onion (divided use)
1 cup diced celery (divided use)
1/3 cup minced garlic (divided use)
3/4 cup seeded chopped jalapeno (divided use)
1 bunch cilantro, stemmed (optional: if you hate it leave it out!)
3-4 cups shredded lettuce
2 cups finely shredded Mexican four-cheese blend
2 cups pico de gallo
2 cups sour cream
3/4-1 cup mashed fresh avocado
1 cup lime juice (divided use)
large can Hatch green chiles, roasted (whole or chopped), MEDIUM
1 cup tomatillo salsa
3 qts water (divided use)
salt & pepper to taste
3 tbsp cooking oil
2 tbsp Better than Bouillion Chicken Base
1 pkg Cheesy Mexican Rice seasoning mix
1 pkg regular Fajita or regular taco seasoning mix
1 tsp cayenne (divided use)
1/2 cup sliced ripe olives, drained
1/2 cup sliced pimiento-stuffed olives, drained
large bag Fritos or tortilla chips


Chop bacon in 1/2 inch dice and cook in a deep heavy pot until crispy. Remove, reserving fat in pan. Set bacon aside.
To fat add 1 cup onion,
a third of the celery,
3 tbsp garlic
1/4 cup diced jalapeno.
Cook, stirring, until softened and onions are clear.
Add half the cayenne. Add beans, canned tomatoes, and
if necessary water to cover beans 1'' deep (OR: canned beans and
canned tomatoes, plus water to cover).
Bring to boil and simmer until beans are very soft.
Remove from heat; stir in bacon and cilantro, if using, and
one fourth of the lime juice.
Before serving dip half the beans out with a slotted spoon and mash
as for mashed potatoes. Stir mashed beans back in; season with
salt and pepper if needed.

Meanwhile, in a heavy deep skillet, heat cooking oil (the chicken can poach
while the beans are cooking!).
Add remaining onion, celery, garlic, jalapeno, and canned green chiles.
Cook over low heat, stirring as needed, until onions begin to turn brown. Add chicken, remaining cayenne, half the lime juice, and fajita or taco seasoning; cover with water and bring to a boil.
Reduce to a simmer and cook 30 minutes or until done. Strain off broth and reserve to cook rice.

Set chicken aside to cool; measure rice.
Combine reserved tomato juices with broth.
If needed, add water to the broth sufficient to cook the rice.
Stir in chicken base and Mexican rice seasoning mix.
Bring to boil, add rice; bring back to boil, reduce heat to very low.
Cover rice and cook for 30 minutes or until liquid is absorbed.
While rice cooks, remove skin and bones from chicken. Shred meat.

Mash avocado with remaining lime juice; blend in tomatillo salsa.

To serve:
Spread cooked rice evenly in bottom of a casserole dish.
Top with, in order: beans, meat, pico, sour cream, shredded cheese, lettuce, and olives. Serve with chips and avacado-tomatillo dip.

If you want a vegetarian version skip the bacon and chicken; add 1 tbsp
liquid mesquite smoke to the beans at beginning of cooking and 1 tsp liquid mesquite smoke to the rice.

To sub ground beef or turkey for the chicken, you'll need about 3 1/2 lbs ground chuck (you'll want to brown and drain it) or about 3 lb ground turkey. Add the liquid smoke to the meat for a 'campfire' flavor.
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Re: Chelle's Mexican Taco Salad

Postby WarPony » Thu Jul 22, 2010 6:39 pm

chamas wrote:.....in a large bowl......


Boy, you ain't kiddin'!! I'm making this tonight and I had to use a turkey roasting pan because my "big pan" wasn't cutting the mustard.

Oh, I hate to be a nit picker but you mentioned cooking the onion and hamburger together but the onion isn't mentioned in the ingredients list..... :)

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Re: Chelle's Mexican Taco Salad

Postby mikeschn » Thu Jul 22, 2010 7:46 pm

WarPony wrote:
chamas wrote:.....in a large bowl......


Boy, you ain't kiddin'!! I'm making this tonight and I had to use a turkey roasting pan because my "big pan" wasn't cutting the mustard.

Oh, I hate to be a nit picker but you mentioned cooking the onion and hamburger together but the onion isn't mentioned in the ingredients list..... :)

Jeff


I told Chell about the opps... she's working on it.

How did it taste though?

Mike...
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Postby chamas » Thu Jul 22, 2010 7:50 pm

Geesh you were right I missed it.

I was thinking about our up coming trip.

oh yeah we leave in the morning.... :lol: :lol: :lol:

Sorry all.. :thumbsup: :thumbsup: :thumbsup:
This is Chell's appraisal formed in my mind about this particular matter. :-) Chell of www.tnttt.com formally www.mikenchell.com
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Re: Chelle's Mexican Taco Salad

Postby WarPony » Thu Jul 22, 2010 8:13 pm

mikeschn wrote:How did it taste though?


It was good! I would add more meat next time, maybe two pounds. Anna got into it before I added the Thousand Islands so I didn't do the recipe like you guys do.

I might eat this for breakfast tomorrow before it get too mushy. There's alot here for just two people :lol:

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Re: Chelle's Mexican Taco Salad

Postby mikeschn » Fri Jul 23, 2010 3:16 am

WarPony wrote:
mikeschn wrote:How did it taste though?


It was good! I would add more meat next time, maybe two pounds. Anna got into it before I added the Thousand Islands so I didn't do the recipe like you guys do.

I might eat this for breakfast tomorrow before it get too mushy. There's alot here for just two people :lol:

Jeff


You don't need more meat. Just cut the remaining ingredients in half! :thinking:

:lol: :lol: :lol:

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