Home made tex mex seasoning for meat or veggie substitute
1/2 tsp. garlic powder or granulated garlic
1/2 tsp. onion powder
1/2 tsp. cayenne powder
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1 tsp. paprika (smoked if you can get it)
3 tsp. ground cumin
1 tsp. coriander
1 tsp. each kosher salt and black pepper
Blend together and store in an air tight container or baggie.
Cooking Instructions
Add to browned ground meat after you’ve drained off the fat (if there is any) with ¼ cup of water to make a ‘sauce’. I have a cast iron stomach and love spice so I tend to be liberal but use as much or as little as you like to give your ground beef that lovely ‘taco’ flavor.
I will also add a couple of chopped chipotle peppers and some adobo sauce to give my beef mix that smoky heat. If I’m feeling cheffy I’ll throw in some diced onion, pepper and fresh garlic as well to add some fresh veg.
Throw in a couple cans of diced tomatoes and some kidney beans and you go from taco salad topping to chili!
Taco Salad Tex Mex Vinaigrette
Juice of 1 to 2 limes (depending on how juicy)
1tsp grainy mustard
¼ tsp chopped garlic
¼ tsp of honey
¼ tsp pepper
½ tsp of tex mex seasoning
Tortilla Straws
Roll up 2 whole wheat tortillas & cut into ribbons
Spray with Pam
Sprinkle with tex mex seasoning, salt and pepper
Bake until crispy.
Make up your favorite salad using whatever mixed greens and veggies you like. I tend to use spring mix, matchstick carrots, ½ a sliced avocado, julienned peppers, tomatoes and red onion slices. Pour vinaigrette on top.
Add taco beef
Add shredded cheese or queso freso (I used Kraft shredded cheddar with habanero for this salad)
Add a dollop of sour cream (I used no fat)
Top with tortilla straws.
Eat! Enjoy!!!
