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Full Online Book HomeLearning KitchenVegetarian - Entree - Mexican Caesar Salad Tacos
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Vegetarian - Entree -  Mexican Caesar Salad Tacos Post by :cleoziza Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3280

Click below to download : Vegetarian - Entree - Mexican Caesar Salad Tacos (Format : PDF)

Vegetarian - Entree - Mexican Caesar Salad Tacos

We often receive requests for meatless entrees. This healthy and intriguing recipe got a thumbs up from all of the tasters in the Ortega kitchen. Try it for yourself!

8 cups (10-ounce package) torn Romaine lettuce
2 cups (8 ounces) mild cheddar shredded cheese, divided
1 ripe avocado, diced (optional)
1/2 cup (4-ounce can) Ortega® Diced Green Chiles
1/2 cup canned black beans, drained and rinsed
/4 cup frozen whole-kernel corn, thawed
1/3 cup Caesar salad dressing
1/4 cup Ortega® Thick & Smooth Taco Sauce
1 package (12) Ortega® Taco Shells, warmed
Diced tomatoes

Combine lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl.

Combine dressing and taco sauce in small bowl; mix well. Pour over lettuce mixture; toss well to coat.
Fill each taco shell with salad mixture; top with remaining cheese and tomatoes.
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Vegetarian - Entree -  Millet Tamale Timbale Vegetarian - Entree - Millet Tamale Timbale

Vegetarian - Entree -  Millet Tamale Timbale
4 cobs of corn, kernels removed 1 bunch sliced green onions 1 diced red bell pepper 14.5 oz. can fire roasted diced tomatoes 4 oz diced green chilies 2 Tbls cumin 2 tsp Mexican seasoning 1 tsp red pepper flakes 4 cups broth 2 cups millet uncooked rinsed and drained cilantro for garnish Heat olive oil in large saute pan. Add onions, bell pepper and corn and saute for several minutes on medium. Add canned tomatoes, chilies spices and broth. Bring to boil. Add millet cover and reduce heat to simmer. Cook 20 minutes or until soft. Press mixture into timbale

Vegetarian - Entree -  Mediterranean Stuffed Eggplant Vegetarian - Entree - Mediterranean Stuffed Eggplant

Vegetarian - Entree -  Mediterranean Stuffed Eggplant
1 large eggplant -- halved lengthwise 2 tablespoons oil 1/2 cup chopped onion 1 clove garlic -- minced 2 tablespoons margarine 2 tablespoons flour 1 pound can diced tomatoes 1/2 teaspoon oregano OR marjoram 1/4 teaspoon pepper 1 dash salt 1/2 cup Feta cheese or drained cottage cheese Wash eggplant and cut in half. Scoop out pulp leaving 1/2" shell Microwave shell for 8 minutes on High, until soft. Chop pulp and saute in oil with onion and garlic until tender. Melt margarine in Microwave. Add flour and juice from tomatoes + water to make 1 cup. Cook to thicken. Add