Superb served as a side dish to Mexican meals or with tortilla chips.
three tablespoons butter2 cups complete corn kernels, cooked1 red bell pepper, diced1 cup zucchini, chopped2 green onions, chopped1 jalapeno pepper, seeded and minced1/two cup salsa2 tablespoons fresh cilantro, chopped
In a huge, heavy skillet, melt the butter over high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute till the vegetables are tender, about 6 minutes. Remove from heat and refrigerate the vegetables till chilled.
Add the salsa and the chopped cilantro to the vegetable mixture. Stir and season with salt and pepper to taste.
=> Mexican Salad Recipe: Taco Salad with Ranch Dressing
If you adore ranch dressing, then this is the taco salad for you.
1 pound skinless, boneless chicken breast, cut into strips1 teaspoon chili powder1 pound lettuce, chopped3/4 jar medium salsa1 (8 oz.) bottle Ranch salad dressing1 cup shredded Cheddar cheese1/4 cup shredded Monterey Jack cheese1/4 cup black olives, chopped1 cup tortilla chips, crushed
In a medium sized skillet, saut the chicken strips over medium high heat for 12 to 16 minutes, or till the chicken is cooked by way of and the juices run clear. Let cool slightly then slice into strips.
In a huge bowl, mix together the chicken, chili powder, lettuce, salsa, dressing, cheddar cheese, Monterey Jack cheese, olives and the tortilla chips till evenly coated. Chill till ready to serve.
=> Mexican Salad Recipe: Taco Pasta Salad
A delicious blending of textures and flavors.
two cups uncooked spiral pasta1 pound ground beef1 (1.25 oz.) pkg. taco seasoning3 cups lettuce, shredded2 cups cherry tomatoes, halved1 cup shredded Cheddar cheese1/two cup onion, chopped1/two green pepper, chopped1/two cup Catalina salad dressingTortilla chips
Cook the pasta according to package directions.
In a skillet, cook the beef over medium heat till brown drain. Stir in the taco seasoning cool.
Drain pasta and rinse in cold water. Stir pasta into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing toss to coat. Serve with tortilla chips.
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