Beckys Gourmet Southwestern Taco Salad Or Nachos With Steak Recipes

BECKY'S GOURMET SOUTHWESTERN TACO SALAD OR NACHOS WITH STEAK

Steps:

• Heat oil in large skillet or wok. Add onion and mushrooms. Cook on medium-high heat for 10 minutes, stirring occasionally (until nicely browned).
• Add beef strips and seasonings to taste (I use plenty of garlic!). Stir well to coat. Cook @ 10 minutes longer, stirring occasionally, until desired doneness.
• For Taco Salad:.
• Serve warm meat atop beds of mixed lettuce, tomatoes, kidney beans, corn, sliced black olives, green onions, avocado slices, squeeze of fresh lime juice, and crumbled chips (see list of toppings).
• For Nachos:.
• Alternatively, layer meat and your favorite toppings between layers of tortilla chips, top with shredded cheese, and pop into the microwave for a minute, just until cheese is melted.
• Top with a dollop of Mexican sour cream or Ranch dressing, a dash of chili powder, and a squeeze of fresh lime.

BECKY'S CHICKEN SALAD

Steps:

• In a medium bowl, whip cream to soft peaks.
• Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

SOUTHWESTERN TACO SALAD RECIPE BY TASTY

Steps:

• To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
• Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
• Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
• Top off with the avocado salad dressing and cilantro then serve immediately.
• Enjoy!

SOUTHWESTERN NACHOS

Steps:

• Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender. , Preheat oven to 375°. Shred pork with 2 forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between 2 greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over pork mixture. Bake, uncovered, 15-20 minutes or until heated through. , Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.

ALMOST-FAMOUS STEAK TACO SALAD

Steps:

• Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.
• Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
• Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.
• Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.
• Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.