Chorizo & Beef Taco Salad with Lime-Cilantro Dressing

I have to admit that I have never imaged that I would one day say that a ‘taco salad’ was appealing to me. In a sense, isn’t a taco in general, a taco salad? It has all the elements it’s just assembled differently and adds a lot more lettuce—and is that a good thing? Up until I made this recipe I would say a definite, “No!”  My mind changed though when I decided to play around in the kitchen and created this Chorizo & Beef Taco Salad.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

For this Cinco de Mayo inspired Mitten Movie Night I remade and shot one of the very first posts I made.  Wow, has my photography came a long way.  Guess what though?  The recipe was just as delicious then as it is now.  Okay enough patting myself on the back !  We are drinking some Modelo Especial and catching up on Better Call Saul.  If you don’t follow me on social media you may not have heard that we recently moved into a new house :’)  So in between moving and everything we haven’t had time to catch up on the 2nd Season that just started. This show is in my Top 5 of shows, it’s awesome. If you are interested in 5 shows that I am in love with for future viewing here they are:

  1. 30 Rock.  Tina Fey is my idol. The question ‘Who would you want to have lunch with dead or alive.’ It would be her 100%.  A close 2nd would be Steve Martin. A 3rd would be any cast of any season of Saturday Night Live. Some great things have come out of that show.
  2. Unbreakable Kimmy Schmidt.  So cute! And of course let me refer to #1…Produced my Tina Fey.
  3. Shameless.  All of the actors in this series are spot on.
  4. A new one that just came out and surprised me was Santa Clarita Diet.  It reminded me a lot of Weeds.  Great show!
  5. And finally Better Call Saul.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Now let’s get on to the food!  When I first made this I had the intention of making the taco bowls on my own using flour tortillas but then scratched that when I found these Fiesta Flats.  They worked out perfectly because we ate them like tacos with a little flair and then the 3 yr old could scoop his goodies by himself.

First for the taco salad, let’s get our meat and beans cooking on the stove top. Add your chorizo and ground hamburger to a pan.  I was sad that when I had plans to make this I found a great recipe from Mexican Please on how to make your own Easy Homemade Chorizo but I wasn’t able to find chilies in our local grocery store so I did purchase the local fare.  If you have a chance though check out this recipe and make it for yourself!

Sprinkle the cumin and chili powder on top. Start sautéing everything together over medium/high heat until the sausage and meat are completely cooked through and no longer pink.  When cooked put the meat into a strainer to drain off the grease, chorizo has tons of it and you don’t want it making your taco shells soggy.  Drain, drain, drain!

Now the best part in my opinion, the lime-cilantro dressing. It’s amazing and well worth getting out and cleaning your food processor (can you tell I find this to be a chore?) Put all ingredients in the food processor-EXCEPT THE OIL.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Ok, now we can get to the oil. Put the lid on your food processor and you will then pour the oil slowly into the top while it chops up the ingredients you’ve already put into the bowl. When it gets to the consistency you like then stop adding. I put a ½ cup of oil as a general rule but you may like it a little chunkier (that’s how I prefer it) over runny. Trust me, once you make this you will make it again and again so adjust until you get it the way you like it.

I also recently perfected some rice that is amazing with anything that is spicy inspired.  This recipe is as simple as buying one of those pre-made packets. We live close to an amazing restaurant El Rodeo.  Everything they serve is pretty amazing and I wanted to recreate it at home and I think I nailed it! Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.  Now if only I can remake their Enchilada Sauce….I could eat that stuff in a bowl with a spoon it’s so good.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Layer as you see fit.  I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing.  Heat up some refried beans and plate the rice.  Add some avocado and sour cream on top if desired. And here you are….

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten #tacosalad #cincodemayo #chorizo
Print Recipe
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
Beef & spicy chorizo tucked into taco flats then layered with lettuce, tomatoes, green onions and cheese. Top with some delicious Lime-Cilantro Dressing for an extra kick. Fiesta time!
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Instructions
Chorizo & Beef Taco Salad
  1. Add your chorizo and ground hamburger. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
Lime-Cilantro Dressing
  1. Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
Mexican Rice
  1. Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.
  2. Layer as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing. Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired. Enjoy!
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Double Batch Smashed Beans

I call this ‘Double Batch’ for two reasons.  The first, I’m taking two beans made in two separate ways and smashing them together.  The second, I like quirky names.  So therefore Double Batch Smashed Beans it is!  A delicious side dish for your burrito and taco nights.

Doubel Batch Smashed Beans from Bottom Left of the Mitten

The steps for this are ridiculously easy.  So instead of just opening a plain old can of refried beans and stopping there why not just go a few steps further?  Might as well, right?  Melt 1 Tbs butter.  Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.  Add both cans of beans to the pan.   Smash with a potato smasher to combine.  Bonus if you have any angst on the day these are prepared you can take it out on the beans.  Smash it, smash it good!

Double Batch Smashed Beans from Bottom Left of the Mitten

Cook for around 10 minutes stirring every few minutes until completely heated through. Place in an oven proof dish.  Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.

Sprinkle the top to with tomatoes and green onions.  Now you have a lovely side dish that was so easy to make.  Maybe pair it with my Blackened Chicken Green Chili Enchiladas or Stuffed Hatch Green Chiles.  And here you are….

Doubel Batch Smashed Beans from Bottom Left of the MItten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

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Double Batch Smashed Beans from Bottom Left of the Mitten

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Print Recipe
Double Batch Smashed Beans
Two types of beans, chili & refried, are smashed together then topped with melted cheese. A new type of side dish for your burrito and taco nights.
Double Batch Bean Smash | Bottom Left of the Mitten
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Double Batch Bean Smash | Bottom Left of the Mitten
Instructions
  1. Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.
  2. Add both cans of beans to the pan.
  3. Smash with a potato smasher to combine.
  4. Cook for around 10 minutes stirring every few minutes until completely heated through.
  5. Place in an oven proof dish. Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.
  6. Top with reserved onions and tomatoes. Enjoy!
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Four B’s Tostadas

Tonight for Mitten Movie Night were getting spicy.  Crunchy tostadas get the 4 B’s treatment: beef, beans, blue cheese & buffalo sauce then cooling it down a little with some creamy ranch dressing.  A bold combination packed with tons of flavor.

Four B's Tostadas from Bottom Left of the Mitten

For the movie we are watching The Nice Guys. Ryan Gosling?  Yes please! With dinner and the movie we’re having Sam Adam’s Octoberfest.  Now you might be asking yourself how on earth I think that these two go well together.  When researching what pairs well with Octoberfest I came across a great article from Serious Eats Beer Pairings: What to Eat with Oktoberfest BeersIt says that going ‘South of the Border’ is totally acceptable. Since this is a recipe I’ve had on my mind for awhile and we got a great deal on the beer at our beloved Costco I ran with it.  Now let’s get started by gathering your ingredients….

Four B's Tostadas from Bottom Left of the Mitten

On the stove add ground beef, garlic powder, chili powder, seasoning salt and cumin.  Cook beef all the way through.  Add your refried beans to a microwave safe dish and heat for 3 minutes to warm them up.  Once your beef and beans are cooked it’s time to make the tostadas.  In a small pan add oil for frying.  Heat the oil up for 2-3 minutes.  When oil is heated use tongs to add tortillas into the pan.  Fry one tortilla at a time for 2 minutes each side. Set up a plate with paper towels next to the pan to put the tostadas on once they are cook.

Four B's Tostadas from Bottom Left of the Mitten

When the tortillas are all cooked it’s as simple as setting up an assembly line.  Take the crispy (oh so good!) tostadas top with beans, seasoned beef, blue cheese and then drizzle with buffalo sauce and ranch to cool it off just a touch.

Four B's Tostadas from Bottom Left of the Mitten

Serve with tomatoes, green olives, lettuce, sour cream and a rice dish on the side.  And here you are…..

Four B's Tostadas from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Four B's Tostadas-beef, beans, blue cheese & buffalo sauce from Bottom Left of the Mitten
Print Recipe
Four B's Tostadas
Crunchy tostadas get the 4 B's treatment: beef, beans, blue cheese & buffalo sauce then cooling it down a little with some creamy ranch dressing. A bold combination packed with tons of flavor.
Four B's Tostadas from Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Four B's Tostadas from Bottom Left of the Mitten
Instructions
  1. On the stove add ground beef, garlic powder, chili powder, seasoning salt and cumin. Cook beef all the way through.
  2. Add your refried beans to a microwave safe dish and heat for 3 minutes to warm them up.
  3. In a small pan add oil for frying. Heat the oil up for 2-3 minutes. When oil is heated use tongs to add tortillas into the pan. Fry one tortilla at a time for 2 minutes each side. Set up a plate with paper towels next to the pan to put the tostadas on once they are cook.
  4. Assemble the tostadas with beans, seasoned beef, blue cheese and then drizzle with buffalo sauce and ranch.
  5. Serve with tomatoes, green olives, lettuce, sour cream and a rice dish on the side
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Stuffed Hatch Green Chiles

TGIF! It also means it’s time for Mitten Movie Night! I’m serving up Stuffed Hatch Green Chiles.  Loaded with a cream cheese and chicken stuffing then baked to perfection.

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

Tonight I decided to experiment with an ingredient that I’ve been seeing in the stores a lot lately, Hatch Green Chiles.  This isn’t a food that I would normally cook with, actually never had one before, I knew that my husband enjoys Jalapeno Poppers so the recipe started taking shape in my head.  Since these are large I figured they would be perfect for stuffing and I was right.  You will really enjoyed the mellow flavor of the Chile letting the chicken and corn in the stuffing come through.

And of course since it’s Mitten Movie Night so alongside it I’m having my favorite, Dirty Blonde from Atwater Brewery in Detroit.  We’re watching Shameless the start of Season 6.  They actually started putting the series on Netflix instant so if you haven’t watched it yet I HIGHLY recommend it.  William H. Macy was born to play this roll in my opinion.  Now let’s get started cooking!

Stuffed Hatch Green Chiles | Bottom Left of the Mitten

Really this ended up being a very simple meal.  Cut your onion and saute in a pan to brown.  Set aside and just use same pan to cook your chicken.  The recipe below calls for 1 pound chicken BUT you could easily use pre-cooked and save some time.  I prepared the chicken for this just as I did for my Blackened Chicken Green Chili Enchiladas using Zataran’s Creole Seasoning.  Here are the directions again:

Heat oil in the pan then add chicken to it.  It is very important to cook the chicken at least 8-10 minutes without turning.  This puts the ‘blackened’ portion into the recipe.  Once it is cooked flip and cook other side an additional 8-10 minutes.

Now it’s time to prepare the Chiles.  Leaving the stem on just cut horizontally down to the tip of the Chile.  With the split open remove the core and what seeds you can.  Over the sink rinse out the inside of the Chile removing the remaining seeds.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Onto a greased baking sheet place the cleaned peppers.  Once the chicken is cooked shred and cut up in smaller pieces.  Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Once the mix is all combined stuff your Chiles with it.  I had 6 peppers but this amount of stuffing could have been spread over 8 but I only had 6 and they turned out great overstuffed.  On top of that add the rest of the cheese. Bake at 350 degrees for 30 minutes.  Done!  I served with sour cream that had a small amount of Chipotle pepper in it.  And here you are……

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Get double the sweets in your first Treatsie box!

Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Print Recipe
Stuffed Hatch Green Chiles
Loaded Green Hatch Chiles with a cream cheese and chicken stuffing baked to perfection.
Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
chiles
Ingredients
Course Main Dish
Cuisine Mexican
Servings
chiles
Ingredients
Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Instructions
  1. Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken.
  2. If cooking your own chicken. Cover both sides of chicken generously with Cajun seasoning. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
  3. Leaving the stem on just cut horizontally down to the tip of the Chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the Chile removing the remaining seeds. Place onto a greased baking sheet.
  4. Once your chicken is cooked shred and cut up in smaller pieces. Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.
  5. Once the mix is all combined stuff your Chiles with it. On top of that add the rest of the cheese.
  6. Bake at 350 degrees for 30 minutes.
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Blackened Chicken Green Chili Enchiladas

Can you tell that I might have a little bit of an addiction to Creole Seasoning?  I put it on everything!  From my Cajun Steak & Potato Salad to these Blackened Chicken Green Chili Enchiladas.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

I’ve gone through 2 containers since I found it in the store less than 3 months ago.  If you like spicy without going overboard you will really love this seasoning on everything from enchiladas to burgers.  So let’s get started.  Gather your ingredients…..

Ingredients for Blackened Chicken Green Chili Enchiladas from Bottom Left of the Mitten

Prepare your chicken breasts.  I usually cut mine in half so that there are now 4 thinly sliced breasts.  Cover generously with the creole seasoning.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

Heat oil in the pan then add chicken to it.  It is very important to cook the chicken at least 8-10 minutes without turning.  This puts the ‘blackened’ portion into the recipe.  Once it is cooked flip and cook other side an additional 8-10 minutes. You will also see 2 other things going on in this picture: 1) I chopped the onion and added to a pan with a small pat of butter to cook them.  Taking this extra step really makes them sweet and adds to the depth of this dish. 2) I have put 1/2 the can of green chili enchilada sauce into the bottom of a greased 8″x11″ baking dish.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

Once the chicken is cooked take it out and put on a cutting board to slice.  The crust that the seasoning makes when this is cooked is, in a word, AMAZING!  On top of being tender & juicy.  Just look at this!

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.
Time to set up your assembly line.  Take the the corn tortillas (I put mine directly on the grate of my stove for a few seconds on each side to crisp them up), add chicken, cheese (use about 1/2 the bag for the assembly then the rest on top) and cooked onions.  Fold and put seam side down into the prepared backing dish.  Pour the rest of the green chili sauce on top.  Add toppings: tomato and olives.  Top with the rest of the cheese that is left.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

Bake at 375 degrees for 20 minutes. The combination of the Creole Seasoning, the crispy crust and the green chili sauce just take this dish to the next level without much extra prep work.  And here you are….

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Janie and Jack Sale on Now

GreenChiliEnchiladas_Pin
Print Recipe
Green Chili Blackened Chicken Enchiladas
The combination of the Creole Seasoning, the crispy crust and the green chili sauce just take this dish to the next level without much extra prep work.
Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
enchiladas
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
enchiladas
Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.
Instructions
  1. Prepare your chicken breasts. I usually cut mine in half so that there are now 4 thinly sliced breasts. Cover generously with the creole seasoning.
  2. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. Once it is cooked flip and cook other side an additional 8-10 minutes.
  3. Chop the onion and add to a pan with a small pat of butter to cook them.
  4. Put 1/2 the can of green chili enchilada sauce into the bottom of a greased 8"x11" baking dish.
  5. Assembly: Take the the corn tortillas, add chicken, cheese and cooked onions. Fold and put seam side down into the prepared backing dish. Pour the rest of the green chili sauce on top. Add toppings: tomato and olives. Top with the rest of the cheese that is left.
  6. Bake at 375 degrees for 20 minutes.
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Pork & Bean Nachos

I love dishes that are versatile and can be mixed up. Nachos are a perfect example of taking a blank canvas, the chip, and making it into something spectacular. Add beef, pork or chicken. No meat at all. Loaded to the brim with toppings or simple with cheese and covered in some homemade salsa & sour cream. I’ve even had dessert nachos! Chips dashed with cinnamon & sugar and dipped into a vibrant fruit salsa. Well let me introduce you to a new power house nacho recipe, Pork & Beans Nachos.

Pork & Bean Nachos.

For years I made regular, plain ground beef nachos. Boring!! Sure they’re good but not ‘Next Level Nacho’ good that was until I came across Smothered Beef Barbacoa Chimichangas from The Chunky Chef. I made this for dinner one night and fell in love with the meat that was used for this recipe. It instantly became my husband’s #1 favorite meal.

The next time I made the recipe I did not have any beef but I did have a bone-in pork roast that was in the freezer. I love pork and figured it would be different but just as good. I was right! With plenty of left overs a few days later I used this pork to make nachos and they were a hit! On top of that, I added some other ingredients that I normally wouldn’t which took it to what I was looking for ‘Next Level Nachos’.

So gather your ingredients…..

Pork & Bean Nachos Ingredients

The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.  I posted this on Instagram because seriously it made the house smell amazing!

Mittenmommy Instagram of Crockpot Pork

Once pork has cooked pull it out of the cooker and shred.

Pork & Bean Nachos Shredded Pork

Place nacho chips on a greased baking pan making a thin layers. I use a whole bag for the large baking sheet.   Next you will add you beans.  Spread out onto the chips right from the can. No need to preheat or drain. The juice soaks everything up, yummy.

Prok & Beans Chili Beans

Add your shredded pork and your toppings like black olives, tomatoes, jalapenos and onions. Anything you like. Plus LOADS of cheese. I use a whole 8 oz. package of Mexican Blend.  Now this is the additional ‘extra’ ingredients that I add to my nachos. Blue Cheese & Frank’s Buffalo Wing Sauce.   The tang of Blue Cheese & the Buffalo Sauce just make this….let me say…. Perfect!

Franks Red Hot Buffalo Wing Sauce & Blue Cheese

Now put in the oven at 375 degrees for 20 minutes.

Pork & Bean Nachos out of the oven

While it’s cooking grab you sour cream, avocado or lime-cilantro dressing. Cut up some crunchy lettuce. And here you are….

Pork & Bean Nachos, enjoy!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Pork marinade adapted from The Chunky Chef

*Affiliate links are included in this post. Please read my Discloser Policy.


Print Recipe
Pork & Bean Nachos
Pork & Bean Nachos. Perfect for a crowd!
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Instructions
Pork & Marinade
  1. The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.
  2. Shred pork when it has cooked thoroughly. Remove and discard any bones.
Pork & Bean Nachos
  1. Add chips to greased baking sheet.
  2. Add beans on top of chips.
  3. Add shredded pork on top of that.
  4. Add any toppings you prefer.
  5. Add cheese.
  6. Add Blue Cheese & Buffalo Sauce.
  7. Bake at 375 degrees for 20 minutes.
  8. Top with avocado & lettuce if desired.
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