Layered Taco Salad

All of your favorite taco fixings in a easy, layered taco salad. It's one of my favorite, quick summer recipes!

I think summer is officially here! These last few days have been hot and humid

During the sweltering, summer months, I prefer to fix easy recipes that don't involve the oven. I have a tiny kitchen in my house and it doesn't take long for it to heat up.

Salads are always a good option, but it has to be a hearty salad that will be filling for Mark. This taco salad is very simple to throw together--it's ready in three easy steps: prepare meat, prep toppings, and assemble salad!

Growing up, my Mom made a taco salad that was mixed together in one large bowl. Later on in my junior high years, she came up with this idea to do a layered taco salad. It's a simple process of making taco meat and preparing various toppings. This "build your own" style allows everyone to choose the toppings that they please. Don't like beans? Add more meat. Don't want tomatoes? Add more salsa or cheese or any of your favorite toppings. This salad is completely customizable!

Notice how simple of a dinner this was: I photographed the salad on a paper plate. I know...it's probably a food photography no-no. 

Sometimes, simple food just needs a simple setting. :)  

Layered Taco Salad

Ingredients

• Tortilla chips
• Taco meat - you can find my recipe here
• Black beans
• Freshly chopped romaine lettuce
• Diced tomato
• Shredded Monterrey jack and cheddar cheese
• Sour Cream
• Salsa

Directions

1. Prepare Taco Meat.

2. Prep other ingredients: chop lettuce, dice tomatoes, and shred cheese.

3. Assemble salad as desired.

Source: Tasteful Cuisine

Baked Chicken Taquitos

Baked chicken taquitos--a quick and easy meal or appetizer for your next party! Start by mixing the chicken, cheese and other ingredients together and fill flour tortillas and bake until crispy. These would be great for a New Year's or Super Bowl party. They can be made ahead and baked right before serving. I prefer to use a rotisserie chicken or make my chicken ahead, refrigerate, and shred before throwing it together.

I omitted the onion powder and chopped, fresh cilantro from the original recipe. Neither Mark or I care for cilantro, so I leave it out and add fresh chopped parsley for some color. I also substitute Monterey Jack cheese for Pepper Jack cheese. Occasionally I'll do a mixture of the two, but I prefer Monterey Jack. Of course, substitute with whatever cheese you like!

Baked Chicken Taquitos
from Lynda's Recipe Box

• 1/3 cup (3 ounces) cream cheese, softened
• 1/4 cup salsa verde  
• 1/4 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons finely chopped, green onions
• 2 tablespoons freshly, chopped parsley (optional)
• 1 cup grated Monterey Jack cheese
• 2 cups shredded chicken
• 10-12 fajita size flour tortillas
• Kosher Salt
• Cooking spray

1. Preheat Oven to 425 degrees. You will need a non-stick cookie sheet; or a regular cookie sheet lined with foil and lightly coated with cooking spray.

2. In a medium size bowl, mix together the chicken, cheeses, seasonings, green onions, lime juice and salsa. Spoon 2-3 tablespoons of the mixture onto the center of a tortilla, keeping it a half inch from the edge. Roll the tortilla up tightly and line together on the cookie sheet. Make sure they are not touching so that they cook evenly. Spray the top of the taquitos with cooking spray and sprinkle lightly with kosher salt.

3. Bake for 15-20 until crisp and the edges lightly browned. Sprinkle with a little extra lime juice before serving. Serve with sour cream, salsa or guacamole, if desired.

Note: For making ahead, mix all the ingredients (minus tortillas) in a bowl and refrigerate. Once ready to bake, take ingredients out the fridge, assemble, and bake. The taquitos also reheat well in a 400 degree oven for about 10-15 minutes.

Tacos

Homemade tacos is a "go-to" recipe in my house. They are easy to whip together for a quick, weeknight meal. For several years, I purchased the taco seasoning packets from the store. The packets are okay but contain a lot of sodium. I stumbled across a recipe by Rachel Ray where she makes her own homemade seasoning using equals parts chili powder, cumin, onion powder, and garlic powder. I started out by experimenting with her version until I came up with my own seasoning.




Homemade Tacos
from Tasteful Cuisine

1 lb. ground chuck
1/2 cup finely chopped onion
2 garlic cloves smashed and chopped
1 1/2 to 2 teaspoons salt
1/2 teaspoon black pepper
A pinch of red pepper flakes
1/2 tablespoon onion powder
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon sugar
3/4 cup of water
Tortillas
Toppings: Chopped lettuce, diced tomatoes, salsa, shredded cheese, and sour cream

In a 12 inch skillet, brown the hamburger and onion. Once the hamburger is cooked through, drain and return to heat. Create a "hot spot" for the garlic and saute the garlic until fragrant, about 30 seconds. Stir in the rest of the seasonings and allow them heat until they too are fragrant, about 30 seconds. Add the water and allow to simmer for at least ten minutes.* Once the water is evaporated, taste the meat and adjust the seasoning accordingly. Spoon taco meat onto tortillas and top with lettuce, shredded cheese, diced tomatoes, sour cream, and salsa. 

*The longer the the meat is simmered, the more flavorful and tender the meat becomes. Simmer for at least ten minutes but preferably for thirty minutes.


 

Homemade Fresh Salsa

I recently made a trip to our local farmer's market. One vendor had some beautiful, ripe, red tomatoes that I couldn't resist. Homegrown tomatoes are excellent for fresh salsa (or just plain eating!). I decided to make a small batch of this simple salsa that was the perfect amount for my husband and I (with a little bit leftover).


Salsa:

Two Large Tomatoes
2 Tablespoons Chopped Cilantro
2-3 Tablespoons Chopped Green Onions
2 Cloves of Garlic, Smashed
3 slices of Jarred Jalapeno
1 Teaspoon Sugar
Salt to Taste


Rough chop the tomatoes into large chunks. Put in food processor along with the cilantro, green onions, garlic, jalapeno, sugar and pinch of salt. I used mild, jarred jalapeno and only used three slices for a mild salsa. If you like a hot version, add more jalapenos or use a fresh jalapeno for an added kick! Pulse until ingredients are chopped finely but not pureed, about 10-12 pulses. Serve with tortilla chips. I made tacos for dinner and this salsa was an excellent topping!