Spicy Taco Salad Recipes

Steps:

• Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
• Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
• Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.

Steps:

• For the tortilla bowls: Heat the oil in a large, heavy, deep pot to 350 degrees F.
• Gently press a tortilla into the center of 7-inch spider to form a bowl. Using a 5-inch spider, gently press down into the tortilla to hold its shape. Carefully submerge the spiders into the hot oil and fry the tortilla until puffed, crispy and golden brown, about 5 minutes. Remove and gently place upside down on a cooling rack set over a baking sheet to drain of excess oil. Season with salt. Repeat with the remaining 3 tortillas.
• To make the spicy salsa verde ranch: Mix together the ranch dressing and salsa verde in a bowl. Cover and refrigerate until ready to use.
• To assemble the salad: In a large mixing bowl, add the shredded lettuce, cilantro and about 1/3 cup of the salad dressing, adding more if desired. Divide the salad among the 4 tortilla bowls. Top each with 1/2 cup Al Pastor, radishes, Pickled Red Onions and 2 tablespoons queso fresco. Drizzle some dressing on top. Serve immediately.
• Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the tomatillos, onion, poblano, garlic and jalapeño. Cook, flipping the veggies as needed to evenly char and soften, about 30 minutes. Remove from the heat and allow to cool to room temperature. Carefully remove the stem from the poblano chile, so as to not let the juices spill out (we want that yummy pepper juice!) and add to the carafe of a high-speed blender. Squeeze the garlic from the skins into the blender. Add the remaining roasted veggies and any juices from the bottom of the pan. Add the cilantro, lime juice, green onion and salt. Blend on high speed until pureed and smooth.
• In a large bowl, add the achiote paste, red wine vinegar, brown sugar, smoked paprika, cumin, salt, cloves, black pepper and 2 tablespoons olive oil. Use a wooden spoon or spatula to fully combine into a paste. Add the pork and rub the paste all over to completely coat. Set aside.
• In the bowl of a pressure cooker, mix together the crushed pineapple, chicken broth, garlic, bay leaves, chile, onion, oregano and sage. Add the achiote-rubbed pork. Pressure cook on low for 4 hours or high for 1 hour until the pork is fork-tender. Carefully release the steam away from your face. Remove the pork to a plate or baking sheet and shred using 2 forks.
• Heat the remaining 2 tablespoons olive oil in a large cast-iron pan over medium-high heat. Add the pork and spoon some of the braising liquid over to moisten, as needed. Season with salt. Cook, stirring occasionally, until crispy, 4 to 6 minutes. Set aside.
• Place the onions in a food storage container and set aside while you prepare the pickling liquid.
• In a small saucepan over medium-high heat, add the vinegar, granulated sugar, salt, cumin seeds, bay leaf and 1 cup water. Bring to a boil and cook until the sugar and salt are dissolved, 6 to 8 minutes. Remove from the heat and cool completely. Pour the cooled pickling liquid over the onions and allow to pickle for at least 30 minutes. At this point, you can either strain the onions to prevent from further pickling and use immediately, or put the lid on top and store in the refrigerator to further pickle until ready to use.

Steps:

• Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
• Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
• Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
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Steps:

• In a large skillet, heat butter over medium heat. Add onion and saute for 1-2 minutes.
• Add pork, cumin, oregano, salt, pepper and pepper flakes. Cook until pork is no longer pink.
• Add Catalina dressing and hot sauce. Taste sauce and adjust sweet/spicy to taste.
• Raise heat to HIGH and bring to a boil. Then simmer for 1-2 minutes.
• Crush Doritos on a plate (I normally plate this individually but you could serve family style on a platter as well), top with meat mixture, cheese, lettuce and tomato. Garnish as desired.
• Enjoy!

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in hot water, uncooked pasta and sauce mix (from Hamburger Helper box), chili powder, oregano, pepper sauce and garlic. Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer 5 minutes, stirring occasionally. Uncover and cook 5 minutes longer. Remove from heat; cool 5 minutes.
• Serve beef mixture on lettuce leaves. Sprinkle with tomato; top with dollop of sour cream.

Steps:

• Cook meat with seasoning mix as directed on package, cooking onions and garlic with the unseasoned meat.
• Divide lettuce among 4 plates; top with meat mixture and remaining ingredients.