Taco Salad Dinner
Make weeknight dinner fast and easy. Here's a main course recipe and three suggestions for rounding it out into a complete meal. Find out how to effortlessly dress up starters, sides, and desserts to fit the meal's main course.
This Taco Salad has it all: Meat, beans, veggies, and cheese -- all served in a big tortilla cup. Add Avocado and Chipotle Sauce, Jalapeno Corn Muffins, and Coconut Pudding for a great Mexican dinner. You can use fresh or canned jalapeno peppers for the muffins, and the pudding is a mix too. Look for chipotle sauce next to red and green hot pepper sauce in the condiment aisle. The Taco Salad is so hearty you could leave out the meat and make this meal vegetarian if desired.
Slice avocadoes and drizzle with a sauce made from equal parts reduced-fat mayonnaise and reduced-fat sour cream, flavored with a dash or three of chipotle pepper sauce.
Stir 1 Tbs. chopped fresh seeded jalapeno peppers into a package of corn muffin mix and bake as directed. If using canned green chilies, you can use 2 Tbs.
Prepare a package of coconut cream pudding and pie filling. Stir in 1/4 cup toasted coconut.
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