Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - July 18, 2008

Mexican Salad

Serves: 6

Download this recipe.

1 pound ground turkey or beef
1 15-ounce can kidney beans drained
1 1 1/4-ounce package taco seasoning mix
Water (according to package directions)
4 cups lettuce shredded
1/2 cup green onions sliced
6 ounces cheddar cheese shredded (about 1 1/2 cups)
3 tomatoes cut in wedges
1 or 2 avocados peeled and sliced
Tortilla chip
Purchased buttermilk salad dressing

In a large skillet over medium-high heat, brown meat; drain off fat. Stir in beans, seasoning mix and water. Reduce heat to low and simmer for 5 to 10 minutes or until liquid is reduced, stirring as needed.

On individual serving plates, layer lettuce and green onions. Spoon on warm meat mixture. Sprinkle with cheese. Garnish with tomatoes, avocado and tortilla chips. Pass dressing separately.

To Microwave: Place meat in a 1 1/2 -quart microwavable dish. Cover with waxed paper. Microwave at 100% power for 5 to 6 minutes or until done, stirring once. Drain. Stir in beans, seasoning mix and water. Cover and microwave at 100% power for 5 to 6 minutes, stirring once.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656