Proof on Main presents Heirloom Tomato Salad

3 Comments

1. 

   marylynn1980 May 13, 2014

   This recipe calls for queso fresco, a soft, tangy, lightly salted cow?s milk cheese that is made from fresh curds pressed into round molds. (Queso fresco means “fresh cheese” in Spanish.) Feta cheese is an acceptable substitute.
   Ingredients:

   For the chicken:

   2 Tbs. canola oil

   1 small yellow onion, diced

   3 garlic cloves, minced

   1 lb. cooked chicken, shredded

   1 1/4 tsp. ground cumin

   1 1/2 tsp. chili powder

   1/8 tsp. cayenne pepper, or to taste

   2 tomatoes, diced

   1/2 cup chopped fresh cilantro

   1 tsp. chopped fresh oregano

   Salt, to taste

   1/3 cup chicken stock or water

   Canola oil for frying

   6 flour tortillas, each 8 inches in diameter

   3 cups shredded iceberg lettuce

   2 cups cooked black beans or pinto beans

   1 cup crumbled queso fresco or feta cheese

   3/4 cup chopped tomatoes

   6 Tbs. chopped fresh cilantro

   1 avocado, pitted, peeled and sliced

   3/4 cup Frontera fire-roasted tomato cilantro
   salsa, plus more for serving*
   Directions:

   To prepare the chicken, in a large fry pan over medium heat, warm the oil until almost smoking. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chicken, cumin, chili powder, cayenne, tomatoes, cilantro and oregano and stir to combine. Season with salt. Stir in the stock and cook until most of the liquid has been absorbed and the tomatoes are soft, 5 to 10 minutes. Taste and adjust the seasonings with salt. Set aside.

   Line a baking sheet with paper towels. In a 4-quart saucepan over medium heat, pour in oil to a depth of 3 inches and heat to 360°F on a deep-frying thermometer. Using a tortilla basket according to the manufacturer?s instructions, fry the tortillas 1 at a time until golden brown, 2 to 3 minutes. Transfer to the prepared baking sheet.

   Place each fried tortilla on an individual plate. Top with lettuce, beans, chicken, cheese, tomatoes, cilantro, avocado and salsa, dividing equally. Pass additional salsa alongside. Serves 6.

2. 

   Army wifeyy & mommy to be May 13, 2014

   Ingredients:
   1 pound lean ground beef
   3/4 cup water
   1 envelope reduced-sodium taco seasoning
   4 cups baked tortilla chip scoops, broken
   8 cups shredded lettuce, divided
   1 can (16 ounces) kidney beans, rinsed and drained
   2 medium tomatoes, seeded and chopped, divided
   1 can (2-1/4 ounces) sliced ripe olives, drained
   1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
   2/3 cup fat-free sour cream
   2/3 cup salsa
   Directions:
   In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
   In a large bowl, layer tortilla chips, 7 cups lettuce, beans, half of tomatoes, olives, half of cheese and meat mixture. Top with remaining tomatoes, cheese and lettuce. In a small bowl, combine sour cream and salsa. Serve with salad. Yield: 10 servings.

   ————————-

   Ingredients:
   2 packages (5.6 ounces each) refrigerated taco salad shells
   3 bacon strips, diced
   1 pound lean ground beef
   2 large onions, chopped
   2 garlic cloves, minced
   3 tablespoons chili powder
   1 teaspoon salt
   1 teaspoon ground cumin, optional
   1 can (14-1/2 ounces) diced tomatoes, undrained
   1 can (16 ounces) refried beans
   Toppings: shredded lettuce, chopped tomatoes, salsa, sour cream, guacamole
   Directions:
   Prepare taco salad shells according to package directions; set aside. In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through, about 5 minutes. Spoon about 1/3 cup meat mixture into each salad shell. Top with lettuce, about 1/4 cup meat mixture, tomatoes, salsa, sour cream, guacamole and bacon. Yield: 8 servings.

   —————–

   Ingredients:
   2 tablespoons mayonnaise
   2 tablespoons sour cream
   1 tablespoon salsa
   1-1/2 teaspoons taco seasoning
   3/4 teaspoon white wine vinegar
   1/2 teaspoon minced fresh cilantro
   1/8 to 1/4 teaspoon dried minced onion
   3 cups torn romaine
   1/2 cup chopped fresh tomato
   1/4 cup shredded cheddar cheese
   1/4 cup cubed avocado
   1/4 cup crushed tortilla chips
   Directions:
   In a bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips. Serve immediately. Yield: 2 servings.

   ———————-

   You can really make it however you want and just substitute sour cream for the dressing.

3. 

   shine May 13, 2014

   Chipotle Chicken Taco Salad
   Ingredients

   1/3 cup cilantro freshly chopped
   2/3 cup sour cream
   1 tablespoon chipotle chili minced, canned in adobo sauce
   1 teaspoon cumin ground
   1 teaspoon chili powder
   4 teaspoons lime juice fresh
   1/4 teaspoon salt

   For the salad:
   4 cups romaine lettuce shredded
   2 cups chicken breasts chopped roasted skinless, boneless, about 2 breasts
   1 cup cherry tomatoes halved
   1/2 cup avocado diced peeled
   1/3 cup red onion thinly vertically sliced
   15 ounces black beans, canned rinsed and drained, 1 can
   8 3/4 ounces corn, canned, whole kernels no-salt-added, rinsed and drained

   Directions
   Combine first 7 ingredients, stirring well.

   To prepare salad, combine lettuce and remaining ingredients in a large bowl.

   Drizzle sour cream mixture over salad; toss gently to coat.

   Serve immediately.

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