Time 20m Yield 6 servings. Number Of Ingredients 6 Steps:
Cut a thin slice from the top and bottom of each grapefruit and orange; stand fruit upright on a cutting board. With a knife, cut peel and outer membrane from fruit. Cut fruit crosswise into slices; place in a large bowl., Add remaining ingredients; toss to combine. Transfer to a platter; refrigerate, covered, until serving.
Time 35m Yield 4 to 6 servings Number Of Ingredients 18 Steps:
To make the salad, preheat an oven to 350 degrees F. Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool. Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions. To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well. To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
Time 25m Yield 8 serving(s) Number Of Ingredients 16 Steps:
For the Dressing: Combine mayonnaise, catsup and salsa in a small bowl. Adjust amounts to taste. Add chopped avocado and set aside. In a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using. Pour salsa dressing with avocado over salad and toss well. Add tortilla chips and cheese; toss again or can add to top of individual servings. Serve immediately.
Number Of Ingredients 12 Steps:
In a large skillet or saucepan heat Big Batch Ground Beef and sweet pepper over medium about 5 minutes or until pepper is crisp-tender, stirring occasionally. Stir in salsa. Transfer to an airtight container. Cover and chill up to 4 days. Reheat before serving. Serve over greens and top with avocado* and pepitas. Add lime wedges to squeeze over servings. Big Batch Ground Beef In a very large skillet cook and stir ground beef, onion, and garlic over medium-high about 10 minutes or until no pink remains. Drain off fat. Stir in salt and pepper.
Time 15m Yield 8-10 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Time 15m Yield 8 Number Of Ingredients 9 Steps:
In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Time 15m Yield 8 Number Of Ingredients 9 Steps:
In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Time 15m Yield 8 Number Of Ingredients 9 Steps:
In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 325 and grease 1 1/2 qrt casserole dish. Brown meat and drain. Add onion and jalapeno (if using) and cook with meat until tender. Stir in tomato sauce and seasonings. Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese. Bake at 325 for 20 minutes. Note: Corn tortillas will soften and absorb the sauce. These are recommended. Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.
Time 30m Yield 6 servings (1 cup dressing). Number Of Ingredients 15 Steps:
In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream., Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper., Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing.
Time 1h10m Yield 1 1/2 Cups, 12 serving(s) Number Of Ingredients 10 Steps:
Place all ingredients in a 1-pint glass jar with a tight-fitting lid. Cover and shake well. Refrigerate at least 1 hour. Garlic clove may be removed. Shake well before serving.
Time 12m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Combine eggs through onion. Whip together the dressing ingredients. Stir dressing into egg mixture and refrigerate until served.
Time 15m Yield 8 Number Of Ingredients 9 Steps:
In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Time 30m Yield 4 servings. Number Of Ingredients 16 Steps:
Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.
Time 15m Yield 8 Number Of Ingredients 9 Steps:
In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Time 35m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a medium bowl combine potatoes and lettuce; toss. In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce. Stir until thoroughly blended. Gradually add cream. Stir constantly until well blended. Pour dressing over potato-lettuce mixture. Toss to coat well. Cover and chill until serving.
