GROUND PORK TACO SALAD
Even with my family's busy schedule, I enjoy cooking from scratch. We love this easy taco salad made with ground pork. If I don't fix it often enough, they ask for it. -Sherry Duval, Baltimore, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the taco seasoning, beans and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool for 10 minutes., In a large bowl, combine the romaine, tomatoes, onion and cheese. Stir in pork mixture. Drizzle with salad dressing and toss to coat. Sprinkle with chips. Serve immediately with sour cream and guacamole if desired.
Nutrition Facts : Calories 493 calories, Fat 30g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1106mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein.
SMOKED PORK TACO SALAD
My husband has is a "smoker"! He smokes meat that is. During Spring Break, he smoked a pork butt roast for company and we had left over meat to freeze. I tried one more recipe before I froze the rest, and it turned out so YUMMY! If you don't have a "smoker man" like I do, you can use any cooked pork roast for this dish. The...
Provided by Leah Robertson
Categories Roasts
Time 50m
Number Of Ingredients 12
Steps:
- 1. Thinly slice onion and sauté in a couple tablespoons of oil until tender . Add pulled pork and heat through.
- 2. Add taco seasoning and water as directed. Add garlic and kidney beans (I drained the beans) and simmer low about 15-20 mins. or until water is almost evaporated.
- 3. Build your salad in one big bowl or make individual salads. Top with pork mixture. Add any or all toppings above to your salad.
- 4. Serve with corn chips on the side or crush chips and sprinkle on top of the salad.
SLOW-COOKER AL PASTOR BOWLS
You'll love this easy version of a traditional Mexican favorite. Serve this al pastor bowl over rice or in tortillas with your favorite toppings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 cups.
Number Of Ingredients 15
Steps:
- Puree first 12 ingredients in a blender. In a 5- or 6-qt. slow cooker, combine pork and pepper mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork., Serve pork in bowls over rice. If desired, add toppings.
Nutrition Facts : Calories 232 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 512mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
CHIPOTLE PORK TACO SALAD
Steps:
- 1. Sprinkle the pork with salt and pepper, then rub half of the chipotles all over the meat.
- 2. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned and cooked through, about 5 minutes. Transfer the cooked pork to a clean cutting board and let cool. Cut into ½-inch pieces.
- 3. In a large bowl, whisk the sour cream, lime juice, remaining teaspoon chipotles, and a pinch each of salt and pepper. Toss in the romaine, tomatoes, corn, and cilantro. Divide among plates and top with the pork and chips.
- 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
- *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
PORK TACO SALAD
A really yum salad that is my new favourite. I found the recipe in the December 2008 "recipes +" magazine. Quick and easy to make and the taste is sensational. I also added avocado to the recipe and at one time added blanched asparagus that I needed to be used. I used telegraph cucumber and plain tomatoes as they are cheaper, but will post the recipe as it was originally published.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk sour cream, yoghurt, juice and garlic in a medium jug.
- Spray pork with cooking oil. Heat a medium frying pan over a moderate heat. Cook pork, stirring to break up lumps for 4 - 5 minutes or until changed in colour. Sprinkle seasoning over pork, cook and stir for 2 - 3 minutes more or until cooked. Let cool slightly.
- Toss remaining ingredients in a large bowl. Add pork; toss to combine.
- Divide salad among serving bowls; drizzle with dressing. Serve at once.
Nutrition Facts : Calories 502.8, Fat 23.9, SaturatedFat 8.4, Cholesterol 62.8, Sodium 385.2, Carbohydrate 54.9, Fiber 6.1, Sugar 8.4, Protein 21.8
SOUTHWEST SHREDDED PORK SALAD
This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 233 calories, Fat 8g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
More about "pork taco salad recipes"
TACO SALAD WITH PORK CARNITAS - A LITTLE AND A LOT
From alittleandalot.com
Servings 4Estimated Reading Time 4 minsCategory Salad RecipesTotal Time 30 mins
- Add the oil to a large, deep saucepan or frying pan and place over high heat. You want to heat the oil until a small piece of tortilla placed in the oil begins to sizzle immediately, about 350°F. Be careful to not allow the oil to get so hot that it smokes. If that happens, move the pan off the heat immediately and allow to cool down slightly before placing it back over the heat. Adjust the burner heat as necessary to maintain the temperature.
- Lay everything out on the counter or table top and allow everyone to build their salads as they wish. Suggested order: Lettuce, veggies, salsa vinaigrette, beans, carnitas, cheese, tortilla strips.
CRAVE-WORTHY GROUND PORK TACOS - INSPIRED TASTE
From inspiredtaste.net
Reviews 6Calories 264 per servingCategory Dinner
CILANTRO LIME TACO SLAW RECIPE | WHOLESOME YUM
From wholesomeyum.com
EASY TACO SALAD RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
QUESO FUNDIDO PORK TACO SALAD RECIPE - HOME CHEF
From homechef.com
EASIEST EVER TACO SALAD RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
PULLED PORK TACO SALAD RECIPE - SMITHFIELD CULINARY
From smithfieldculinary.com
10 PORK TACO RECIPES
From allrecipes.com
MODERN TACO SALAD W/SHREDDED PORK | SUMPTUOUS …
From sumptuousspoonfuls.com
OUR BEST TACO SALAD RECIPES, EVER! - TASTE OF HOME
From tasteofhome.com
EASY TACO SALAD RECIPE - HOW TO MAKE TACO SALAD WITH …
From thepioneerwoman.com
SERIOUSLY THE BEST TACO SALAD RECIPE - THE FOOD …
From thefoodcharlatan.com
PORK TACOS (QUICK AND EASY!) - SLENDER KITCHEN
From slenderkitchen.com
Category DinnerUploaded Dec 14, 2022Total Time 31 minsPublished Dec 13, 2022
21 EASY SKEWER RECIPES | EASY KEBAB IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
SHREDDED PORK TACO SALAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
20+ BEST 30-MINUTE DINNER RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
FINGERLING AND RAJA TACOS RECIPE - LOS ANGELES TIMES
From latimes.com
PORK TACOS | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
PORK TACO SALAD - ALIVE MAGAZINE
From alive.com
FISH TACOS AL PASTOR RECIPE - NYT COOKING
From cooking.nytimes.com
SMASH TACOS - SKINNYTASTE
From skinnytaste.com
RECIPE: CHIPOTLE PULLED PORK TACOS & NECTARINE SALSA WITH CORN ...
From blueapron.com
FISH TACOS AL PASTOR, STAINED DELICIOUS WITH A COMPLEX, BRICK-RED …
From nytimes.com
GROUND PORK TACO SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #salads #vegetables #easy #one-dish-meal #corn
You'll also love