Name: Tailgating Taco Salad Recipe
Ingredients: 1 bag Fresh Express Iceberg Garden ((24 ounce)); 4-6 short ribs (bone in (approximately 6 pounds total)); 1 750 ml bottle of Cabernet Sauvignon; 1 large onion (finely chopped); 2 carrots (peeled and sliced); 2 celery ribs (peeled and sliced); 3 garlic cloves (minced); 2 bay leaves; 1 bunch of thyme; 3 cups of water; kosher salt; freshly ground pepper; 2 tbsp extra virgin olive oil; 1 tbsp tomato paste; 2 firm avocado (diced); 2 large tomato (diced); 1/4 lb coarsely grated Monterey jack cheese; 1 can black beans ((15 ounce) drained); 1/2 fresh lime; 50 blue corn tortilla chips; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 tsp garlic powder; 1 tbsp white vinegar; 1 tsp fresh lime juice; 1/4 tsp paprika; 1/4 tsp cayenne pepper; 1/4 tsp hot sauce; kosher salt (to taste); fresh ground pepper (to taste)

Tailgating Taco Salad Recipe

Looking for party salads? Bring your taco salad recipe up a notch by incorporating braised short ribs and a homemade southwestern ranch dressing into this otherwise traditional Mexican style staple. It’s the perfect tailgate food!

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Course Salad

Cuisine Mexican

Servings people

Ingredients

1 bag Fresh Express Iceberg Garden (24 ounce)
4-6 short ribs bone in (approximately 6 pounds total)
1 750 ml bottle of Cabernet Sauvignon
1 large onion finely chopped
2 carrots peeled and sliced
2 celery ribs peeled and sliced
3 garlic cloves minced
2 bay leaves
1 bunch of thyme
3 cups of water
kosher salt
freshly ground pepper
2 tbsp extra virgin olive oil
1 tbsp tomato paste
2 firm avocado diced
2 large tomato diced
1/4 lb coarsely grated Monterey jack cheese
1 can black beans (15 ounce) drained
1/2 fresh lime
50 blue corn tortilla chips

Dressing Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1/4 tsp garlic powder
1 tbsp white vinegar
1 tsp fresh lime juice
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp hot sauce
kosher salt to taste
fresh ground pepper to taste

Instructions

Preheat oven to 350 degrees
Generously season the short ribs with kosher salt and fresh ground pepper
In a large dutch oven, heat the olive oil and add the short ribs. Brown on each side, approximately 15 minutes (work in batches to prevent overcrowding)
Transfer the ribs to a plate, set aside.
In the dutch oven used to cook the short ribs, cook the onions, carrots and celery (approximately 5 minutes)
Add the tomato paste and wine and bring to a boil over high heat then reduce to a simmer until wine is reduced by half (approximately 30 minutes)
Add all thyme, bay leaves and garlic. Stir in water
Bring to a boil, reduce to a simmer, return ribs to pot, cover and transfer to oven
Cook until tender and falling off the bone (approximately 2 to 2 1/2 hours)
When short ribs are done, fork off pieces onto a plate and season with salt and pepper to taste. *Strain off juices and save for a beef stock or sauce in the future
In a bowl, mix all salad ingredients together. Top with shredded short rib and drizzle desired amount of ranch over the entire salad.
Around the perimeter of the bowl, place blue corn tortilla chips.
Finish with fresh lime juice.

Dressing Instructions:

In a food processor, mix all ingredients. Serve chilled

Made with

Tailgating Taco Salad Recipe