FAJITA TACO SALAD RECIPES

Steps:

• Preheat oven to 350 degrees.
• In a medium skillet, heat 1 tbsp oil over medium heat. Add chicken to skillet.
• Next add either a fajita seasoning packet or the cumin, chili powder, cayenne pepper, salt, black pepper, red pepper flakes, and lime juice to the skillet with the chicken. Using a spoon, stir the chicken with the spices until chicken is coated.
• Cook the chicken over medium heat for 10-15 minutes, stirring occasionally. Cooking time will depend of whether you use chicken strips or breasts. Chicken is down when no longer pink in the middle. You may have to slightly cut into a piece of chicken to see if it's done.
• After chicken is cooked, remove from skillet. There should still be some liquid and seasonings in the skillet.
• Add the sliced onions and bell peppers to the skillet. Add the 3 tbsp water. Stir vegetables to coat with fajita seasoning. Sauté vegetables for 5 minutes, remove from heat.
• To make baked tortillas chips, arrange cut corn tortillas in a single layer on a baking sheet. Bake at 350 degrees for 5-8 minutes, until lightly crispy.
• Assemble the taco salads by dividing the lettuces equally between four plates. Top with chicken, fajita vegetables, cheese, sour cream, ranch, tortilla chips, avocado, tomatoes, and salsa.

Steps:

• Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
• In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving.
• To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.