Tasty Taco Chopped Salad Recipes

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, water and beans; bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until thickened, stirring occasionally., Place remaining ingredients in separate bowls; combine with beef mixture as desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in large skillet. Saute onion and half of green pepper just until soft.
• Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm.
• Wrap tortillas in foil and heat in preheated oven for about 10 minutes.
• Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes.
• Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell.
• Top with remaining chopped green pepper, grape tomatoes, carrots and olives.

Steps:

• To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
• Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
• Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
• Top off with the avocado salad dressing and cilantro then serve immediately.
• Enjoy!

Steps:

• Cut the tempeh into a medium dice.
• In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
• Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
• Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
• Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
• Enjoy!

Steps:

• Prepare pasta according to package directions.
• While pasta is cooking, brown ground turkey in a medium skillet.
• Add water, taco seasoning, and yellow pepper to the cooked ground turkey and simmer until the sauce thickens.
• Place a portion of pasta onto each plate. Top with a portion of the turkey mix. Add a dollop of sour cream and sprinkle with cheese, avacado, cilantro.

Steps:

• Cook beef till no longer pink; drain. Stir in water and seasoning. Bring to boil; cook and stir 2 minutes. Cool slightly.
• Mash avocados with onion, garlic, and lemon juice. In 3 quart glass bowl, layer beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa, and sour cream. Serve with chips.