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Taco Salad Bar w/ Meat options Recipe

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This recipe for Taco Salad Bar w/ Meat options is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons vegetable oil

2 tablespoons lime juice, or to taste

¼ teaspoon ground cumin

⅛ teaspoon salt

Freshly ground black pepper, to taste

1 head each Romaine lettuce and Iceberg, shredded

1 15 ounce can reduced sodium black beans, drained and rinsed

1 can (7 ounces) corn, drained

½ cup salsa

1 tablespoon chopped cilantro

2 tomatoes, chopped

1 avocado, peeled, seeded and chopped

¾ cup shredded cheddar cheese

¾ cup crushed tortilla chips

¼ cup sliced pickled jalapeños (optional)

1 ½ cups weekend prepped shredded chicken or

1 c. Ground beef seasoned with Mexican spices, browned or

1 pound pork tenderloin, cut in half lengthwise
Directions:
Directions:
In a small bowl whisk together the oil, lime juice, cumin, salt, and pepper, to taste.

Step 2
Place remaining salad ingredients in separate serving bowls. Also can combine beans corn salsa and cilantro) Assemble individual salads with desired ingredients. Top each serving with chicken and drizzle with lime dressing.

Weekend-prepped shredded chicken
Tear meat from one rotisserie chicken, discard skin and bones. Refrigerate meat in a zip-top bag.
Pork Tenderloin option:
Heat oven to 400°F. Coat tenderloin pieces with spice blend. Heat oil in a skillet, and brown tenderloin. Transfer to a baking pan, and cook in oven 20 minutes or until instant-read thermometer reads 150°F. Let cool 5 minutes and slice.

Nutrition Facts
Per Serving: 449 calories; fat 26g; cholesterol 84mg; saturated fat 7g; carbohydrates 33g; mono fat 9g; poly fat 7g; insoluble fiber 9g; sugars 3g; protein 29g; vitamin a 6851.5IU; vitamin c 12.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 5.8mg; vitamin b6 0.4mg; folate 146.1mcg; vitamin b12 0.5mcg; sodium 671mg; potassium 1026mg; calcium 252mg; iron 3.7mg.
Number Of Servings:
Number Of Servings:
Servings: 4
Preparation Time:
Preparation Time:
Hands-On: 10 mins Total: 10 mins

 

 

 

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