Why This Favorite Mexican Salad Is Turning Mad Tongues Into Glad Taste Buds
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, chili powder, Chiquita, Clabber Girl, College Inn, Cool Whip, crema, crock pot, Cumin, Daisy, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, ground beef, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Mexican, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, sour cream, taco salad, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I don’t know about you guys, but I absolutely LOVE taco salad! Whenever I go to a party or picnic and I need to bring a dish to pass, I always whip up a batch of this Mexican-inspired treat. The taco chips, spicy ground beef, veggies, and cheese send my taste buds on an escapade of flavor.
This recipe for taco salad is a bit different than the usual as it contains crema. Crema is an authentic Mexican sauce that is comparable to sour cream, but better! I love how it ups the ante on this already amazing side dish. This taco salad is deeply packed with crisp lettuce, seasoned beef, cheese, juicy tomatoes, and so much more. Seriously folks, you’re going to love this!
Recipe and photo courtesy of 12tomatoes.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: If you haven’t any crema on hand, feel free to substitute with sour cream.
Pages: 1 2
