Hello there! Yup! It’s me again, A Kitchen Hoor! I blog over at A Kitchen Hoor’s Adventures. I’m guest posting today on Mom’s Test Kitchen. Jaime has been sweet enough to let me introduce her readers to my little blog. You should stop over and read some other posts. I’ve got some tasty vittles, some snarkdoms, and some reviews for your viewing pleasure! As a teaser, I’m posting about my Salsa Beef Taco Salad.
You’ve all heard of salsa chicken, right? That infamous slow cooker recipe that’s gone viral? Ya know, the one with 12 MILLION results on Google? No? Do you live under a rock, or something? KIDDING!
Well, I was introduced to the recipe from being on Weight Watchers years ago. I should go back to that…this post non-smoking weight is killing me.
It’s chicken breasts, taco seasoning, and salsa. Some add corn, some add black beans. The possibilities are ENDLESS! I thought, why not salsa beef? I have some lean round steak in the freezer.
You have NO idea how much self control it takes to NOT purchase more marked down beef. Literally the WHOLE BEEF CASE was littered with those yellow stickers just CALLING my name! “Christie! BUY ME! I’m CHEAP! You can make tasty meals with me from your slow cooker! You know you want to!!” It’s like peer pressure with beef. It’s beef pressure! This weekend, if the case is just as full, I have no guarantees that I won’t buy any. I may snap and fill the freezer up again.
So. Back to salsa beef. Or why not salsa pork? Salsa lentils for #MeatlessMonday? *shrugs*
Don’t get me wrong, salsa chicken is delicious in and of itself. I just have a ton of beef in my freezer. I was going to make regular taco beef with one of the four packages of ground beef we have in the freezer. Then I thought, “Let’s change it up and try salsa chicken with beef.” Why not, right? You be the judge.
Looks delicious, right? It IS delicious. With the range of salsas out there you can flavor this up any way you want. Chipotle, spicy, black bean, tomatillo; endless possibilities.
You can essentially use any cheaper cut of meat. It’s a slow cooker, so it’s always going to be tender and shred if you cook those inexpensive cuts of meat long enough. This one cooked for about 10 hours. There was very little in the bottom of the slow cooker. I didn’t want it to be too saucy and make a mess when you ate the salad, but you can add more salsa for your taste. I did add a little bit after shredding it and returning it to pan just for a little bit more spicy flavor.
I don’t know about you, but I could eat taco salad every week. I just love the crisp lettuce, the creamy cheese, the crunchy chips. YUM! S usually has tacos, I have taco salad. I toast taco shells for my salad and usually crumble them on top for that added crunch. This time, I ate them like I would a dinner roll; on the side of my salad.
I hope you try the salsa chicken method with many types of meat! It’s simple, easy, and tasty!
Salsa Beef Taco Salad
- 1 pound round steak
- 1 cup onions thinly sliced
- 1 cup salsa
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon ground chipotle powder
- 8 cups lettuce shredded
- 1/2 cup red onion diced
- 2 cups tomatoes diced
- 2 cups low fat cheddar cheese
- 8 whole grain taco shells heated
- 1/2 cup salsa
- Please the round steak in the bottom of a slow cooker liner coated with cooking spray. Top with next 6 ingredients (onions through chipotle powder). cook on low 8 to 10 hours or until the steak is tended and easily shredded.
- Remove from slow cooker and allow to cool slightly. Shred with two forks and return to pan. Add additional salsa as needed to reach desired consistency.
- Divide the lettuce evenly among 4 plates. Top with shredded beef, red onions, tomatoes, cheese, and salsa. Serve with taco shells and Spanish rice.