Taco salad for Cinco de Mayo

Three easy recipes for Cinco de Mayo

by Look, Cook and Eat

Cinco de Mayo is in just five short days. ApostropheMagazine.com has teamed up with Look, Cook and Eat to bring you the perfect menu to entertain your guests. Below, find videos that show how to easily prepare three quick and easy-to-make recipes, including taco salad, salsa salad dressing and cinnamon chips. Can you say yum?

Learn more about Look, Cook and Eat here.

Taco Salad

Makes 4 servings, Takes 30 minutes to make

½ pound lean ground beef
2 tablespoons taco seasoning mix
1 can (15 ounces) kidney beans
1 can (2.25 ounces) sliced black olives
4 cups bagged chopped romaine lettuce
1 cup grape tomatoes
2 green onions (optional)
1 cup shredded Cheddar cheese
1 cup corn chips, tortilla chips, or tortilla strips

1. Put the skillet on the burner. Turn the burner to medium-high
(7 or 8 if your stove has numbers). Add the ground beef and use
the spoon to break the meat into small pieces. Cook until the beef
is brown, stirring often. Sprinkle the taco seasoning over the meat
and stir to coat with seasoning. Take the skillet off the burner. Set it
aside. (Turn off the burner.)

2. Pour the kidney beans into the colander in the sink. Pour the
olives into the colander with the beans. Rinse them under cold
water, then put them into the bowl. Measure the lettuce into the
colander and rinse it with cold water. Pat it dry with paper towels,
then put it into the bowl too.

3. Wash the tomatoes and green onions. Cut the tomatoes in
half and put them into the bowl. Now cut the root end and green
tips off each green onion and throw them away. Slice the onions
into circles and add them to the salad bowl. Measure in the cheese,
corn chips, and taco meat. Now make the Salsa Salad Dressing.

Nutritional Facts per serving: 412 calories; 174 calories from fat; 19g total fat;
65mg cholesterol; 1065mg sodium; 32g carbohydrate; 27g protein

Learn more about Look, Cook and Eat here.

Salsa Salad Dressing

Makes 1½ cups, Takes 10 minutes to make

1 container (5.3 ounces) plain lowfat Greek yogurt
½ cup salsa
½ cup Kraft® Catalina salad dressing

1. Scrape the yogurt into the small bowl with the spatula. Add the salsa and the salad dressing.

2. Whisk the dressing until it’s all mixed together.

3. Pour the dressing over the taco salad and toss everything
together to coat with the dressing.

Nutritional Facts per serving: 90 calories; 34 calories from fat; 4g total fat; 12mg
cholesterol; 530mg sodium; 12g carbohydrate; 2g protein

Learn more about Look, Cook and Eat here.

Cinnamon Chips with Ice Cream & Fruit

Makes 4 servings, Takes 15 minutes to make

4 small flour tortillas (fajita-size)
4 tablespoons butter
4 tablespoons sugar
1 teaspoon ground cinnamon
Vanilla frozen yogurt
Strawberries, cut into pieces

1. Preheat the oven to 350°F. Put a sheet of foil on the baking sheet, then lay the tortillas on the baking sheet.

2. Melt the butter in a small bowl in the microwave at high power for 15 to 30 seconds. Stir the sugar and cinnamon together in another small bowl. Use the pastry brush to “paint” melted butter on each tortilla, then sprinkle a tablespoon of cinnamon sugar on the tortillas.

3. Bake the tortillas for 15 minutes (set a timer so you don’t forget). They’re done when the sugar is melted and the tortillas are starting to brown and curl around the edges. Take the pan out of the oven with the hot pads (turn off the oven). Let the tortillas cool completely, then break them into big pieces. To serve, put a scoop of frozen yogurt in a bowl. Top with strawberries or other fruit. Put the tortillas around the sides of the bowl or stick them in the ice cream.

Nutritional Facts per serving: 374 calories; 168 calories from fat; 19g total fat; 41mg cholesterol; 133mg sodium; 46g carbohydrate; 5g protein

Learn more about Look, Cook and Eat here.

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