Fiesta Taco Salads
Fiesta Taco Salads is a gluten free main course. This recipe makes 4 servings with 444 calories, 25g of protein, and 20g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up sharp cheddar cheese, beans, cream, and a few other things to make it today. To use up the olives you could follow this main course with the One Bowl Chocolate Oatmeal Cookies as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
In a large skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Remove from the heat. Stir in beans.
Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, olives and cheese.
In a small bowl, combine the sour cream, salsa and milk.
Drizzle over salads. Arrange tortilla chips around edges.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Naked Winery Dominatrix, Willamette Valley, Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
Naked Winery Dominatrix, Willamette Valley, Pinot Noir
Forest loam gives way to delicate cranberry and raspberry fruit. On the palate juicy red berries entice as soft tannins lead to a toasty and long finish