Salad Ole Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11x7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers., Cover and bake at 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

Steps:

• Mix together rice, black beans, tomatoes, pepper, corn, green onion, and cilantro.
• Coat with salsa and add cheese.
• If serving cold, you can use the lettuce leaves to garnish your serving bowl by laying down the leaves and then adding salad.
• If serving hot, place in oven at 350 just until cheese melts.
• A dollop of sour cream is great either way you serve it.

Steps:

• First add the bag of Simply Potatoes and the whole carton of chicken broth into a pot. Bring items to a light boil and let broth absorb into the potatoes to add softness. Remove, drain and cool.
• In the meantime, add the cumin, red pepper flakes, taco seasoning, may and sour cream to a bowl, whisk and set aside (allowing flavors to marinate).
• Dice the hard boil eggs, red bell pepper and olives. Add ingredients to large bowl along with the cooled potatoes, black beans and green chiles. Fold in the the sauce. Once well mixed place in the fridge allowing time to marinate.
• Side Note: To roast your ear of corn, take your pre cooked ear of corn, place on a baking sheet, and put under broiler for a few minutes (until kernels start looking nice and golden). Once cool cut the kernels off the ear and place in bowl.
• Once all your ingredients are prepared grab your large shot glasses. Make your first layer your tater salad. Next layer will be some roasted corn and final layer the shredded cheddar. Top off each "shot" with a dollop of sour cream and add a jalapeno slice to the side of the cup.