Tuesday, April 8, 2014
Tortilla Chip Taco Salad with Yellow Tomato Pico de Gallo
As you know by now, Thursday night means "Survivor" and usually tacos, in one form or another. Last night I went for a Taco Salad, to enjoy during my Thursday night program, but instead of using one of the those fried tortilla bowls, which I did not have, I just used tortilla or nacho chips, which I always have around.
To assemble I simply piled some nacho chips in the bottom of this cute little shallow round baking dish I have. I topped it with seasoned ground beef, some leftover Cuban black beans from the night before and some shredded cheddar cheese. Into a 375 degree oven for about 10-15 minutes until the cheese is melted and the meat and beans are heated through. Once out of the oven I topped it with shredded lettuce, chopped cilantro, a dollop of sour cream and a spoonful of yellow tomato pico de gallo.
I saw these nice looking yellow tomatoes at the store and decided to give them a try in a fresh pico de gallo for my taco salad. To make I combine the following in a small food processor: 1 yellow tomato, 1/4 red onion, 1 small garlic clove, 1 serrano pepper, juice of 1/2 lime, fresh cilantro, 1 teaspoon of sugar, and good seasoning of salt and pepper. Pulse the food processor very quickly in order to keep the salsa quite chunky. If you hold the button down too long, the tomatoes will puree quickly and you will have soup instead of salsa. It will still taste good, but it will be hard to keep it on the chips!
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