Tag Archives: taco

Any Excuse To Eat Doritos

Emily Bite’s Doritos Taco Salad has been popping up all over my IG account {flipflopfoodie_ww} and I knew it had to make it onto our menu plan one week real soon.

I had it down for tonight which is usually Taco Tuesdays in our house, but since it’s St. Patrick’s Day, I wanted to have corned beef & taters so decided to make this up last night after soccer practice.

I will admit at first I was a little skeptical of the Catalina dressing….I am not a huge fan of it and thought about using ranch or a more creamy dressing, but wanted to make it according to the recipe. I also wanted to make my own dressing to have more control over the ingredients. I did a simple Google search and found this one. Since it was my first time making it, I cut the recipe in half….all measurements are halved and what I used. The amount I got was plenty for one big salad with a little leftover. You could certainly double or triple to make extra to have on-hand.

DIY Catalina Dressing

1/6 cup white vinegar

1/6 cup EVOO {or any salad oil}

1/4 cup ketchup

3 tbsp sugar

1/4 tsp paprika

1/4 tsp salt

A couple shakes garlic powder

Blend with a hand mixer or an immersion blender and refrigerate until ready to use.

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The salad has very few ingredients, but is full of flavor and was a total hit with 3 out of 4 family members. One family member refuses to eat anything green so he didn’t even try it. His loss!

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I used:

3/4 of a large head of iceberg, chopped

1 roma tomato, diced

1 cup reduced fat sharp cheddar cheese

4 ounces {45 chips} Nacho Cheese Doriots, crushed to bite size pieces

1 pound ground sirloin, browned with 1 package reduced sodium taco seasoning

1/2  cup of the homemade Catalina dressing

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Toss everything together and plate it up ~ dinner is served!

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Next time I think I’ll add some fresh corn, black beans, red onion and jalapeños. It was excellent as-is, but I like lots of “stuff” in my salads!

This salad is also perfect for picnics as there is no mayo in the dressing. Pack it up with the dressing on the side and mix it up right before serving.

We really enjoyed it and I can’t wait to make it again on a busy weeknight.

*****

Happy St. Patrick’s Day!

XOXO

Pinterest Two-fer ~ Crescent Roll Taco Braid & Pink Grapefruit Margaritas

Pinterest and I broke up for a bit.

It was too difficult during Lent.

All the sweets and desserts……

However, I am at a standstill with meals and needing to channel some healthier options and am asking Pinterest to go steady again.

NOT that this post is about healthy options ~ one step at a time!

I guess this Crescent Roll Taco Braid could possibly be skinny-fied, but this time around I used ground beef and full fat cheese. I did use one reduced fat crescent roll and one regular. This recipe makes 2 big braids…perfect for leftovers and lunches during the week. I have NO idea how one would fit a pound of ground beef, a can of black beans, a can of Rotel and 2 cups shredded cheese into ONE crescent roll tube as the recipe suggests.

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{followed directions, but used two tubes of crescent rolls}

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{garnish with lettuce, chopped tomatoes, light sour cream, avo/guac & a shot of Cholula : other possible toppings : jalapeños, cilantro, salsa and/or olives}

To wash it all down, I stirred up some Pink Grapefruit Margaritas. It is Spring Break after all…

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I totally stopped reading the recipe and didn’t realize these were supposed to be blended. Whoopsie.

Here is what I had pinned…

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{via}

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The taco braid was delish! I left it in the oven a tad longer than 25 minutes to get nice and crisp, but not too overcooked. I doused mine in Cholula, of course, and used an Ortega chipotle taco seasoning packet for some more heat. For the Rotel, I used the lime & cilantro variety. I’ll definitely be making this again and next time will use ground turkey and lowfat cheese on the reduced fat crescent roll to cut fat & calories a bit.

The margs were perfect, too. Not too sweet, not too tart and a pretty shade of pink that would be perfect for a bridal shower or bachelorette party.

Or a Friday night on Spring Break.

Linking up with Jess over at Keeping up with the Johnsons…come say “Hi!” and click around to discover all sorts of Pinterest action!

Harmony

Tonight it was Taco Pasta for din din.

I know this dish sounds Hamburger Helper-esque, but don’t let that deter you from making it. It will be the perfect comfort food meal come Fall….but just as perfect for a {late} July evening.

I recently stumbled upon {The Girl Who Ate Everyting} blog which is where I discovered this recipe. I have made a mental note of SEVERAL other things I’m going to try from this site. If you have the time, click around. You’re going to want to eat everything, too. What I love about her recipes are that they are family friendly and use basic ingredients.

This meal is a mash up between Mexican and Italian ~ how can you go wrong with that? They come together in perfect harmony.

Just a few notes: it calls for 4tbsp taco seasoning…I just used one packet which is about the same measurement. I added MUCH more garlic than it called for…like five times more! I also just went ahead and threw in the juice from the tomatoes…it was totally fine and not at all too soupy. I added double the cilantro since I love it so. One last tidbit…I used light sour cream and you could NOT tell the diff at all.

This dish gets it cheesiness from cream cheese and the sauce is a creamy sort of tomato sauce which I love…makes you not feel quite as guilty with the tomatoes in there! I’m sure you could substitute the cream cheese with grated cheddar and it would be just fine. You could most certainly boost up the veggies in this by adding some peppers {green, red, yellow or all three} when sautéing the onions. I think I may do that next time around.

Enjoy!

Tootsie Pop, Turtle Pool & Taco Soup

How many licks does it take to get to the center of a Tootsie Pop?

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It was a gorgeous 86* today…Emilie’s turtle pool made an appearance:

And then the 3-5 year old Extreme Sliding Games began:

Ahhhhh, to be young again….

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Taco Soup was on the menu this evening.

Almost like chili, but not quite.

Here’s the line-up:

(I like to add a diced onion)

Then doctor it up with just a bit of shredded cheese, a dollop of light sour cream, a few chunks of avocado & last but certainly not least, a sprinkling of cilantro confetti.

I served it with Jalapeño Spiked Cornbread Muffins.

This was my first attempt at these and they turned out perfect. I like to use Marie Callender’s mix ~ all you need is 1.5 cups water and about 20 jalapeños, chopped. Whisk water and mix first and then stir in the spicy goodness. I used cupcake liners for easy clean up. Bake @ 375* for 20 minutes.

{Makes 1 dozen}

A little sweet. A little spicy.

Perfect with the soup.

A little cinnamon honey butter is super yummy, too or you can just crumble your muffin into your bowl!

Note: This soup is a WW recipe if you use ground turkey. I splurged and used about 1.25 pounds 80/20 ground beef tonight. I also added a small (8 oz.) can of tomato sauce and about half a can (4 oz.) of water to thin it out a bit. I don’t like it too thick….it was perfect.

*****

South Of The Border Salad

Hola!

I kicked off the weekend with my Ladies and Chopped Taco Salad with Spicy Sour Cream Ranch Dressing. All that was missing was a ‘rita on the side!

This salad is perfect for Summer……or whenever!

Chopped Taco Salad

1 head iceberg lettuce, rinsed and chopped
1/2 onion, chopped
1 package ground turkey, chicken or beef (about a pound)
1 Tbsp. Olive Oil
1 package taco seasoning mix
1 can black beans, rinsed & drained
1 small can corn, drained
2 roma tomatoes, chopped
1 cup shredded cheese (cheddar, jack, pepperjack, whatever floats your boat)
1 avocado, diced

cilantro, chopped (optional)

olives, chopped (optional)

green chiles, chopped (optional)

Sauté the onions in the olive oil for 5 minutes or so. Add the ground meat and brown – breaking up with a wooden spoon. Once the meat is cooked through, add about 3/4 of the taco seasoning package reserving the rest for the dressing. Add about 2 Tbsp. water to the meat mixture and cook for a few minutes longer. Let cool.

I like to layer my salad in a glass bowl – lettuce, meat, black beans, corn, tomato, cheese, avocado, lettuce, meat, black beans,corn, tomato, cheese & avocado.

Spicy Sour Cream Ranch Dressing

1/2 cup low fat Sour Cream
Low fat Milk
Packet Ranch Dressing Mix
Reserved taco seasoning from package

Put sour cream in a small bowl along with about 1 Tbsp ranch seasoning and the rest of the taco seasoning. Add about 4 Tbsp milk and whisk together. I like my dressing a little thinner so add more or less milk depending on how thick you desire your dressing.

Don’t toss until right before serving….the salad can get soggy pretty quick.

Garnish with crushed tortilla chips or, if you’re really feeling naughty, crushed Doritos. Cornbread is a tasty sidekick, too!

Have a wonderful weekend….Adios!