June 10, 2019
Hi All!
Making our summer to-do wish list with the kids and a lot has us hopping in the car for a couple of hours. I, for one don't look forward to the highway traffic jams especially with the hiked up gas rates but I sure do like getting out to the beach and other adventures we're so fortunate in the Midwest to have within a couple of hour's drive I guess I'll still be hitting the road.
This has been one of the #1 most requested recipes for a long time when it comes to BBQs and picnic side dishes. It's practically a meal in itself too. I usually load up a little
extra meat and cheese. No matter how big of a bowl I make I have yet to see leftovers. People don't even seem to notice if you want to swap in ground turkey (Kathy!) either since all of the flavors just blend together.
I'm convinced the secret is in the sweet dressing it just adds that little irresitable something to the mix and crowds of all ages seem to love it! Be sure to check out some great food tips to keep in mind for this hot weather.
Enjoy!
Marzee
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You'll flip when you see this deal on a set of five (5) multi-colored
Stainless-Steel Bowls... with lids too!
TAKE ANYWHERE TACO SALAD
INGREDIENTS:
2 lbs ground beef (or ground turkey)
2 packages taco seasoning mix
16 ounces cheddar cheese, shredded
1 red onion, finely chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped
2 avocados, chopped
2 green peppers, chopped
1 can black olives, chopped
1 large bag of Doritos nacho chips, crumbled
1 8-ounce bottle red Catalina salad dressing (of French)
DIRECTIONS:
Brown the meat with chopped yellow onion. Add 1 package of taco seasoning and water according to package directions. Set aside to cool completely. In a large bowl mix together chopped lettuce, tomato, cheese, avocado, red onion, peppers, olives, and 2nd package of taco seasoning. Add cooled meat mixture. Just before serving toss with the dressing and the last step is to mix in 3/4 of the package of crushed nacho chips, leaving the rest on the side for people who want extra. (they get soggy if you do this too early.)
Categories: Salads, Picnics, Side Dishes
*~*~*~* MARZEE's CORNER *~*~*~*~
HOT WEATHER FOOD TIPS
Basically, the idea is to keep hot foods hot and cold
foods cold. This means forethought and preparation on
the part of the cook, including safe food preparation,
smart transportation of foods to your destination, and
safely storing leftovers. Here are some tips for outdoor
food safety and convenience:
* Think ahead before opening your cooler. Every time
you open it, cold air escapes and the temperature rises.
* If possible, have all your cooler food in watertight
containers. Add water to the ice which will keep the foods
and beverages colder for a longer period.
* If you don't have blue-ice packs, you can fill up zip-
top baggies, plastic or cardboard cartons with water and
freeze ahead of time. With the baggies or sealed plastic
jugs, the melted ice can be used for cold drinking water.
* Be sure the food is already cold before putting into a
cold cooler of ice to keep temperatures low. Warm or even
room temperature foods added to a cold cooler will reduce
your storage time.
* Unless you have facilities to boil leftover marinades
for sauce, toss out the leftover marinade or risk foodborne
illness.
* Leftover hot foods need to be refrigerated or iced
immediately to avoid bacteria contamination. Make sure you
bring extra ice if you are away from home.
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