Super Bowl 49 and Help Yourself Taco Salad…or Super Bowl XLIX if you know your Roman Numerals. 🙂
Yesterday, it was all about College Basketball…particularly the Kansas Jayhawks!
The Captain and I dressed in our Blue Jayhawk shirts and it was another win for my favorite team.
Today, however…it is Super Bowl Sunday and everything is focusing on football.
I am not a fan of either team…the New England Patroits nor the Seattle Seahawks…but we will watch the game…the commercials promise to be entertaining. 😉
I am a little tired of deflate-gate and previous years of “cheating” with the Patriots and why Tom Brady needs another Super Bowl Ring. (He has three)
And I am a little tired of the Seahawks with their obscene jestures, drug testing objections and general “the NFL rules do not include me” attitude as they play in two consecutive Super Bowls…they beat the Broncos last year and acquired their “Ring”.
By the way, a bit of Trivia…My team, the Kansas City Chiefs, have a small connection to Super Bowl 49.
The Chiefs beat both of these Super Bowl teams in week 4 (Chiefs 41, Patriots 14) and week 11 (Chiefs 24 and Seahawks 20). 🙂
Let’s just hope that next year, two different teams (of the 32 teams) will emerge for Super Bowl 50….and let’s hope there are no scandals associated with these teams.
Oh well, one can dream can’t one? 😉
Yes, we will watch the game because of the commercials AND the food….and to see what new shenanigans the Monday Morning Quarterbacks will be talking about after the game.
It is always a great time to get together with friends and share great food.
I have made a Taco Salad that is a very familiar recipe to anyone from the 60’s and 70’s!
There are many variations for this salad…from ingredients to dressings.
This year, I made a different dressing….a combination of Thousand Island and Catalina bottled dressing. And to make it pretty…I just swirled them together…not over mixing. I just like the effect.
How easy is that? Below are the steps I took to make the salad “separate” from the hot ingredients, and yet make a pretty presentation.
I decided to make this salad ahead of time. The beans and extra taco meat are in oven proof Mexican bowls.
I really like these little flat Terracotta Cazuelas from my days of living in New Mexico. They are great for any individual Mexican recipes.
Enjoy the foods, the Super Bowl and fellowship of good friends!
If you would like the recipe for the Taco Meat Grande’ …please click on the following link:
- 1 pound of ground sirloin or you can use ground beef or turkey
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 Tablespoons of ground Comino or Cumin
- 1 tablespoon fresh ground black pepper and Salt to taste
- 1 can of taco sauce of your choice or you can use tomato sauce.
- Iceberg lettuce or your choice of lettuces, chopped or shredded
- 5 scallions, sliced
- 2 cups of halved cherry tomatoes
- 1 cup of halved yellow cherry tomatoes
- 2 1/2 cups of shredded cheddar cheese
- 1 1/2 lightly crushed Doritos (Nacho Cheese or Spicy Nacho Cheese Tortilla Chips)
- Whole Doritos for placing around the rim of dish or in separate bowls
- 1 Can of Ranch Style Beans (or your choice of Beans)
- Cilantro, Sour Cream, Guacamole,Wedges or slices of fresh Lime for garnish
- Thousand Island Dressing and Catalina Dressing swirled together
- Prepare the ground sirloin with the spices, onion and garlic until the meat is no longer pink.
- Add the taco sauce and simmer for about 10 minutes.
- Meanwhile, prepare the lettuce, scallions, tomatoes and cheese.
- Layer the lettuce, followed by the cheese in the middle of the shallow bowl of your choice
- Surround the cheese with the tomato halves in design of your choice (more yellow or red)
- Place in fridge until ready to serve.
- Heat the beans and place into a serving bowl
- Crush the Doritos and place in bowl alongside the whole Doritos
- Place Guacamole, Sour Cream, Lime slices or wedges and Cilantro into small bowls
- Place a few tablespoons of taco meat in center of cheese and top with scallions.
- Add the whole Doritos to the sides of the serving dish.
- Swirl the dressings together to make a pretty swirl and serve separately
- Allow guests to "Help Yourself to the Taco Salad" using whatever ingredients they prefer.
- You can substitute a packaged taco seasoning if desired.
- I eliminate the need for making the Taco Meat by using the pound packages of Taco Meat Grande I have stored in the Freezer...it makes prep so much easier.
- Serving items separately keeps ingredients fresh and not soggy, plus guests can make their salad just like they like it.
- This recipe can be modified to your choice of ingredients and dressings.