If you do it right, Taco Salad can be amazing. It’s one of my wife’s all time favorites. And she got really excited, when she heard me say that this was going to be my next video recipe post, because this salad has got it all. I’m talking about, not only, a great selection of salad ingredients but an array of toppings that really make this recipe pop. And it’s the combination of those ingredients that really make a great Taco Salad.
4 Major Taco Salad Ingredients
Unless you want to buy some of these pre-made ingredients, you’re going to need 3 other recipes and it doesn’t matter if you already have your favorite go to recipes or if you want to use mine. Either way, it is essential that you have a nice and thick Chili No Beans, a good Guacamole and of course homemade fresh Salsa. I would highly recommend making all of these, beforehand, yourself because let’s face it, store bought Guacamole, Salsa and Chili, never really measure up. But settling for canned ingredients isn’t the worst thing in the world and if that’s the way you decide to go, your salad will still turn out out pretty good. But I would highly recommend going the extra mile on this one and make everything fresh.
The fourth major ingredient, in my opinion, is of course optional but I think is very necessary; Sour Cream. No all you need is your favorite greens and chopped vegetables to make a salad and you’ll be well on your way.
Taco Salad Ingredients:
1 head Iceberg Lettuce, chopped or torn
1 Red Onion, sliced
4-6 Sweet Peppers, chopped
1 can Black Olives
8 oz Cherry Tomatoes
1 can Red Beans
2 cans Chili No Beans, RECIPE
1 pint Guacamole, RECIPE
8 oz Salsa, RECIPE
1 pint Sour Cream
1 lbs Cheddar Cheese
To make this Taco Salad, just follow the instructions in the video tutorial.
If you don’t already know, Chimichurri Sauce is a recipe developed in Argentina. It’s got fresh garlic, green herbs and a spicy kick. It’s traditionally served over steak but you can use it for many things. It is my understanding that the local Argentine’s have been brought up with this sauce, on the dinner table, for every meal. It’s considered a condiment, like salsa or ketchup, and it is absolutely fantastic.
My Chimichurri Sauce is Different
In this recipe, I’m going to show you a little twist. As you read in the title, I like to add Parmesan and Spinach but those are the only changes I’ve implemented. For example I use Green Onion instead of Red, Lime instead of Lemon, Balsamic instead of Red Wine Vinegar. So as you can see, it’s more of a Tomato/Tomato thing. The real major difference is the addition of the Parmesan cheese, the Baby Spinach and the Worcestershire. The cheese adds richness, the Worcestershire adds bite and the spinach bulks it up and smooths the flavor out so that it’s not overwhelming on the pallet. Oregano and Cumin are two other fun ingredients that some like to add to their Chimichurri Sauce, so might want to consider those as well.
Chimichurri Sauce Ingredients:
3 cloves Garlic, ground 2 tbsp Olive Oil 2 Green Onion, ground 1 sprig of Fresh Parsley 1 sprig of Fresh Cilantro 4 oz Baby Green Spinach 1 tsp Worcestershire 1 tsp Balsamic Vinegar 1/3 cup Fresh Parmesan Cheese, grated 1/2 tsp Chili Flakes 1/2 Lemon or Lime, squeezed Salt and Pepper to taste
Follow the instructions in the Chimichurri Sauce video tutorial and blend all of the ingredients together.
My idea of a Bean and Cheese Burrito does not involve a Freezer and a Microwave. I fell in love with Mexican food the first time I ordered a #11 at our local Ricardo’s here in town. It was a classic Bean and Cheese Burrito the size of my plate, smothered in sauce and cheese, with a side of Spanish Rice and Beans. And then when I took my first bite, I literally thought I went to Mexican Heaven. I’m not entirely sure I ever came back either, because the list of recipes since then goes on ‘n on.
Now if you’ve had a Restaurant quality burrito, you know what I’m talking about. That’s what you want in your own home cooking, right? Well this is it. And in all honesty this recipe goes against everything I normally preach about, but I’m telling you, if you want that typical restaurant quality burrito, this is what you’ve gotta do. Buy Canned Mexican Pinto Beans and Enchilada Sauce. If you’ve got a good Enchilada Sauce recipe you like to use, then go with it, but you’d be surprised how many restaurants just use canned beans. The brands I normally use are Sun Vista, El Mexicano and Juanita’s. the great news is, most of these can be bought at any local grocer. The bad news is, most of those stores don’t sell Restaurant Quality flour tortillas. If you want to settle that’s fine. I use different tortillas all the time. But if you can find someone that makes fresh tortillas, like a Tortillaria, you’re going to improve your Bean and Cheese Burrito flavor by at least 50%!
Bean and Cheese Burrito Ingredients:
40 oz canned Pinto Beans
1/4 cup Enchilada Sauce
1/2 cup grated Mexican Cheese (Asiago, Jack, Cheddar, Quesadilla)
Large Flour Tortillas
Combine and cook the Beans and the Enchilada Sauce together and let it reduce half of the beans liquid; so make sure not to poor it out unless you want to get rid of the sodium, which is salty. Just be sure to replace the amount you poor out with water, but still reduce on the stove. Then add 1/4 cup of cheese to the inside of a large Flour Tortilla, then 1 cup of beans and roll up the burrito. Add 1 1/2 oz of Enchilada Sauce over the top of the burrito and cover with another 1/4 of cheese. Place in the oven under a high broil for approximately 1 minute, or until the cheese melts completely. Enjoy your Bean and Cheese Burrito with a side of my Spanish Rice and Salad.