Queso Blanco Taco Salad Recipe
White cheese blend, jalapeño peppers, green chiles, choice of seasoned ground beef or chicken asado, pico de gallo, homemade tortilla chips, Colby cheese, tomatoes, mixed greens
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Ingredients
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Taco Filling
Cheese Blend
Salad Base
Tortilla Chips
Method
Prepare Taco Filling
- 1
Cook Ground Beef or Chicken
In a skillet over medium heat, cook the ground beef or chicken asado until browned and cooked through, about 5-7 minutes. Drain any excess fat and set aside.
- 2
- 3
Mix in Pico de Gallo
Add the pico de gallo to the skillet, and mix well to combine. Cook for an additional 2 minutes, then remove from heat.
Prepare Cheese Blend
- 4
Mix Cheeses
In a medium bowl, combine the queso blanco cheese and Colby cheese. Set aside for topping.
Prepare Salad Base
- 5
Chop Vegetables
Dice the tomatoes and set aside. In a large bowl, add the mixed greens and top with diced tomatoes.
Make Tortilla Chips
- 6
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry Tortillas
Cut the tortillas into triangles. Fry the tortilla pieces in batches for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste.
Assemble Taco Salad
- 8
Layer Ingredients
In a large serving bowl or individual plates, layer the mixed greens, followed by the taco filling, then sprinkle the cheese blend on top.
- 9
Add Chips
Top the salad with homemade tortilla chips and serve immediately.