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|Other Meat Salads|
1 lb ground beef
1 packet taco seasoning
1 head iceberg lettuce
1 avocado, chopped
1 large tomato, chopped
1 small can sliced black olives
1 can kidney beans, drained
1 small bottle Catalina salad dressing
1 small bag regular Fritos (not snack-size)
1 c Monterey jack cheese, shredded
Cook ground beef in skillet until well cooked and browned. Drain off grease, and add taco seasoning following directions on the packet.
Shred lettuce into large bowl. Add ground beef, avocado, tomato, black olives, and kidney beans. Pour dressing over all and mix thoroughly. Add Fritos just before serving and top
6 to 8 servings
|Southwestern Roast Beef Salad
1/4 c lime juice
1/2 c fresh cilantro, chopped (divided use)
2 tsp canned chipotle in adobo or jalapeÃ±o pepper, finely chopped
1 garlic clove, finely chopped
1/2 c olive oil
3/4 lb roast beef, cut into thin strips
2 c frozen corn kernels, thawed
1 large tomato, seeded and chopped
2 stalks celery, chopped
1/2 c red onion, finely chopped
4 c iceberg or Boston lettuce, cut into thin strips
2 mangos, peeled, pitted and thinly sliced, if desired (I prefer to use avocado slices that have been sprinkled with lemon juice to prevent darkening.)
In a medium bowl, whisk together lime juice, 1/4 c cilantro, pepper, garlic, and olive oil.
Coat roast beef with half of lime juice mixture and allow to marinate for at least 5 min.
In another medium bowl, toss together corn, tomato, celery, red onion, and remaining cilantro. Drizzle with the remaining dressing.
Put 1 c lettuce in center of each of 4 plates. Spoon corn mixture onto lettuce and top with marinated beef. Surround salad with mango or avocado slices, if desired. Serve at once.
Source: adapted from recipe in Half-Scratch Magic
|Simple Roast Beef Salad
8 oz roast beef, finely chopped
2 TBSP onion, minced
1/4 c celery, minced
1/4 c sweet pickle relish
1/4 c mayonnaise
2 TBSP sweet pickle juice, or to taste
1/4 tsp onion powder
1/8 tsp pepper
1/8 tsp salt
Mix all ingredients well. Chill.
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