Taco Salad with Cilantro Ranch

How long it took me: 20 minutes
Cost: $10

If you've ever been to Bajio or Cafe Rio, then I think you will be a fan of this salad. I wanted to recreate my favorite salad from their menu and I think I succeeded. The ranch dressing is so good, and I know my ranch!

This recipe serves two.
You'll need:
1/2 lb ground beef
1/2 packet taco seasoning
Your favorite Ranch dressing
1/4 cup cilantro, chopped
1 tbs Tapatio Sauce
4 cups lettuce
1 avocado, diced
1 tomato, diced
1/2 cup grated cheese
1 tortilla
Olive Oil
Garlic salt

Tortilla Strips: Preheat oven to 425 degrees. Cut tortilla into thin strips with a pizza cutter. Place in rows onto a cookie sheet. Drizzle with olive oil and sprinkle with garlic salt. Bake for 4 minutes, at most, or until they appear crispy.
Beef: Cook ground beef in a sauce pan, drain. Follow seasoning packet instructions and let stand. Dressing: In a blender, combine ranch dressing, tapatio sauce, and cilantro. Puree for 30 seconds.
Put it all together: Mix the salad, cheese, avocado, tomato and ground beef. Place on plates, drizzle with dressing and garnish with tortilla strips.

Ciabatta Burgers and Pinto Salsa Salad

How long it took me: 40 Minutes
Cost: $18
Seriously, this is a good burger. My husband loved it!


Burgers

You'll Need:
1 lb Ground Beef
4 Ciabatta or Foccacia squares
2 cups Arugula
4 Slices of Havarti Cheese
10 Mushrooms, sliced with stems
1/2 cup Mayonnaise
2 tbs Lemon Juice
1/2 Clove Minced Garlic
Salt and Pepper

Mayonnaise Mixture: Mix Mayonnaise, lemon juice and minced garlic until creamy.

Burgers: Combine ground beef, salt and pepper together. Form 4 patties. Grill or fry in pan until cooked to desired doneness. Add cheese slices and cook until melted. On a plate, coat mushrooms in olive oil and salt and pepper. Over low-to-medium heat allow to cook until slightly tender.
Put it all together: Spread mayonnaise over buns. Make a bed of arugula on bun. Set burger with mushrooms on top, and you're in business!


Pinto Salsa Salad

You'll Need:
1 small clove garlic
3 tbs lime juice
2 tsp salt
1/4 teaspoon chili oil or powder
1/4 cup olive oil

1 Can Pinto Beans, rinsed and drained
1 1/3 cups fresh corn kernels
1 Red Bell Pepper
1/4 Cup small red onion, finely chopped
Salt
Pepper
2 tomatoes, diced without seeds
1 Avocado, diced
1/4 cup chopped fresh cilantro

Dressing: Smash the garlic clove (I use the jarred kind, already minced), and pinch of salt until it becomes a thick paste. Whisk in lime juice, salt, chili oil and olive oil.

Salad: Toss the beans, corn, bell pepper, and onions. Add dressing until coated evenly.
Fold in tomatoes, avocado, and cilantro. Salt and pepper to taste and serve.

This makes a good size salad. We saved the leftovers and ate it as a dip with tortilla chips the next day.