Chopped Taco Salad

My mom used to make a version of this salad when we were kids. I remember there being enough salad that an entire bag of crushed Doritos was mixed in! I think there was also most of a bottle of ranch dressing involved. I substituted a handful of Late July organic tortilla chips. Mom would approve of this version nowadays versus the dusty orange, chemical laden Doritos of the past.

Late July chips

Confession: I hid the rest of the bag of chips from my teenage son, otherwise I wouldn’t have seen them again!

chopped taco salad

Served in front of the tv while watching the movie Fury with a side of pickled jalapenos.

Chopped Taco Salad

What it took for 2 nice sized servings:

  • 8 ounces ground sirloin
  • heaping tablespoon taco seasoning
  • 4 cups chopped iceberg lettuce
  • shredded cheddar cheese, (didn’t measure about 1/3 cup)
  • 3 roma tomatoes, diced
  • 1/4 cup red onion, minced (in the summer I have used chives)
  • 1 avocado, diced
  • juice of 1/2 lime
  • 12-15 nacho chips, crushed
  • Newman’s Own organic ranch dressing¬† (didn’t measure about 1/4 cup)
  • pickled jalapenos
  • cilantro is amazing in this salad but I didn’t have any

Method

  • Cook ground sirloin until well done and drain. Stir in taco seasoning along with a couple tablespoons of water. After the water has evaporated turn off and remove from heat to cool slightly.
  • In the meantime start preparing the salad ingredients in a large bowl. Start with the lettuce, tomatoes, onion, cheese, avocado…then squeeze the lime juice over the avocado (for amazing flavor and to keep the color fresh), crush the tortillas over the salad, add the slightly cooled meat, drizzle with the ranch dressing and toss to combine. Serve immediately.

layering the taco salad

 

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Baked Chicken Taquitos

Baked Chicken Taquitos

Here’s a peek inside my kitchen to see what we ate on Friday night. Travis was working/playing in the garage, Devin was out of school for the week and I began my spring break (otherwise known as my-last-spring-break-ever-because-I-graduate-in-December!). Time for fun to eat Mexican-get-the-party-started-food!

When I¬†originally found this recipe I loved the result so much that I shared it with my sister Zan. She has made them multiple times and so have I but this is the first time I’ve taken pics.

We also made fresh salsa in my new Vitamix!

Homemade salsa

These are so fun to eat and amazingly delicious that I need to remember to make them as a party food sometime. I think you could slice them in half on the diagonal and they would be even more bite size and party friendly.

Baked Chicken Taquitos

Baked Chicken Taquitos

  • 3 ounces organic cream cheese, at room temp
  • 1/4 cup salsa verde
  • juice of 1/2 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup finely diced red onion
  • 2 cups cooked and shredded chicken (I used part of a rotisserie)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 12-16 (6-inch) organic corn tortillas

Method

  • Preheat oven to 425 F. ¬†Spray a rimmed baking sheet with cooking spray.
  • In a large bowl, stir together the cream cheese, salsa, lime juice, chile powder, cumin, cayenne pepper, onion powder, garlic, parsley, scallions, and 1/4 teaspoon kosher salt. ¬†Add the chicken and cheeses and stir until evenly distributed. ¬†Season the mixture to taste with salt and pepper.
  • Place 2 tortillas at a time on a microwave safe plate and cover with a damp paper towel. ¬†Microwave for 25 seconds, or until the tortillas are soft and pliable. ¬†Spoon 2-3 tablespoons of the filling onto the lower third of each tortilla, and roll tightly. ¬†Place seam side-down on the prepared baking sheet. ¬†Repeat with the remaining tortillas and filling.
  • Spray the taquitos with cooking spray and sprinkle with kosher salt. ¬†Bake for 15-20 minutes, or until the tortillas are crisp and golden. ¬†(I loved them served with sour cream!)

Adapted from Pink Parsley Blog