Friday, February 28, 2014
Taco Salad with Amys Chunky Salsa
I am not one who desires a gadget for every single individual task to be done in the kitchen. I definitely prefer a more old school multitasking approach when it comes to the functionality of culinary tools. However, that doesnt mean that I dont appreciate a nifty device when it comes along. A girl can certainly take some help when she can get it! So, knowing my obsession with all things taco, I could not wait to dine on my first home made taco salad with the help of my new tortilla bowl mold. Though the multi-functional use may not be evident just yet, it definitely served a desired purpose. Actually, now that I think about it, I absolutely see a gigantic taco salad shell shaped cupcake in my future.
To form the tortilla bowls I brushed a corn tortilla lightly with canola oil and pressed it in the mold. After preheating the oven to 400 degrees, I baked the shell for about 10 minutes until it became golden brown and crunchy. After unmolding onto a plate I filled it with shredded iceberg lettuce, seasoned taco meat, colby/monterey jack cheese, Amys chunky salsa, sour cream and some hot sauce. Scrumptious! Oh, just so you know, its the chunky salsa that MAKES it!!!
Amys Chunky Salsa
1 avocado, diced
1 mango, diced
1/2 red onion, finely diced
1 small can black olives, drained
1 tomato, diced
pickled jalapeno slices, to taste
juice 1/2 lime
salt
handful of fresh cilantro, chopped
Combine all of the ingredients in a mixing bowl and stir to combine. Great topping for taco salad, tacos, enchiladas or just by the spoonful!
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