Jen’s Taco Salad
My friend Jen from Santa Cruz made this delicious taco salad for me a number of years ago. We’ve been close friends since high school and have been through a lot together. Everytime I make this I think of her 🙂 Thanks Jen!!
There are a lot of options here. Use Smart Ground for vegetarian. Omit cheese to make it vegan.
It looks like there are a lot of steps/ingredients, but it really comes together very quickly. If you have extra taco filling, it’s great in…guess what??…tacos!!! And also good in burritos, quesadillas, scrambled eggs…be creative!
Hungry yet?
Ingredients:
Taco Filling:
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1-12 ounce package Smart Ground (regular or Mexican flavor), or 12-ounces ground beef
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
1-1/2 teaspoons dried oregano, crumbled
1 can black beans, drained and rinsed
3/4 cup frozen corn kernels
Salt to taste
Salad Assembly:
Tortilla chips (can use baked tortilla chips), slightly crushed into bite-sized pieces
Salad greens
3 tomatoes, chopped, about 3 cups
A sweet salad dressing, such as French or Marie’s Raspberry Vinaigrette
1-1/2 cups shredded cheese
Salsa
1. In a medium sized skillet, heat extra virgin olive oil over medium high heat. When hot, add onion and cook for about 5 minutes, until it starts getting soft.
2. Add chopped red and green bell pepper and cook for 3-4 minutes til slightly softened.
3. Add Smart Ground or ground beef and stir to combine. Add cumin, chili powder and oregano and cook either until Smart Ground is warmed through or until ground beef is cooked.
4. Add black beans and corn and cook until corn is heated through. Set aside.
5. On dinner plates or large salad bowls, place a single serving of crushed tortilla chips, about 3/4 cup or as much as is desired. Measurements of ingredients used to assemble the salad below are estimates, use your best judgement.
6. Place about 1/2-3/4 cup of warm taco filling mixture on top of the crushed tortilla chips.
7. Place about 3/4 cup of salad greens on top of taco filling mixture. Sprinkle 1/3 cup of chopped tomato on salad greens.
8. Drizzle desired amount of salad dressing over the salad.
9. Sprinkle about 1/4 cup of shredded cheese on top. Spoon desired amount of salsa on top.
My kids love salad if it’s taco salad! Makes enough for at least 6 very hungry people.
Pumpkin Seed and Green Chile Posole
Warm and hearty, posole makes a great dinner on a cold winter night. The savory combination of slightly smoky and spicy flavors is delicious!
This recipe was in this February’s edition of Sunset magazine and I could not resist making it. Onions, chiles, garlic and tomatillos are roasted first to bring out a smokey flavor and then pureed to make the posole base. I think this may be the first time I’ve ever eaten posole. It’s usually made with pork but I did not miss the meat at all. This can be a vegan dish if you omit the cotija cheese garnish. Posole tastes even better the next day!
Creamy pumpkin seed and green chile posole
from: Sunset Magazine
Serves 8
1 large yellow onion, cut into wedges
3 large poblano chiles (I could not find fresh poblanos so I substituted Anaheim chiles instead)
1 serrano chile (serranos are spicy and I wanted my kids to eat this so I left it out)
1-1/2 pounds tomatillos, papery husks removed and rinsed (I did not know how to pick a tomatillos so here is interesting article on how to pick tomatillos ripe)
4 unpeeled garlic cloves
2 dried ancho chiles, stemmed and seeded (I could not find dried anchos so I substituted dried pasilla chiles)
About 1 cup salted, roasted pumpkin seeds (pepitas), divided
2 cans (29 oz. each) white hominy, rinsed and drained
5 to 6 cups vegetable broth
About 5 teaspoons dried Mexican oregano, divided (I used regular oregano)
1 teaspoon ground cumin
1 large zucchini, cut into large dice
Accompaniments: corn tortillas, chopped cilantro, thinly sliced green onions and crumbled cotija cheese
1. Preheat broiler with oven rack about 3 inches from heat. Place yellow onion, poblanos, serrano, tomatillos and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as they get browned. Let cool.
2. Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally, about 3 minutes. Turn off heat.
3. Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices and 1/2Â cup pumpkin seeds in a food processor until very smooth. Pour into the pot with the anchos (they’ll fall apart as they cook). Coarsely chop poblanos and add to pot (I accidentally pureed the poblanos with the rest of the vegetables from the oven and this was fine too).
4. Stir in hominy, 5 cups broth, 2 teaspoons oregano and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile.
5. Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you like a thinner soup.
6. Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.