Chorizo & Cornbread Taco Salad
Monday, June 23, 2014
Carrie in Chorizo, Dinner, Lunch, Mexican, Salad

Chorizo & Cornbread Taco Salad

 

One of our go to quick dinners is some form of taco salad or burrito bowls. There are enough meat, veggie and bean combinations, it adds enough variety for me...I get bored easily. They're quick to throw together, usually don't dirty too many dishes, can use staples you have on hand and are filling...making everyone happy! One of my go to Taco Seasonings when making the salads or the bowls is the Trader Joe's brand, it has a nice kick. This is the perfect I just got home from work at 7:30, am ravaged and my pregnancy bedtime is 9pm type of dinner. 

I had some leftover cornbread (I used this Skillet Cornbread from the Pioneer Woman) and was on a chorizo kick, which is how this not so pretty...but oh so delicious dinner came together. I mean, can you really go wrong with chorizo? I didn't use the Trader Joe's Taco Seasoning on this one because there were too many other flavors coming together. 

Chorizo & Cornbread Taco Salad 2


Below is the recipe, and if you didn't get the gist of it above, this is a very flexible recipe, mix it up based on what you're in the mood for or what you have on hand. I usually just use seasoning, salsa and sour cream for my toppings, but you could also whip up a lime vinaigrette to toss it with. Due to the flexibility, the quantities of the ingredients are very rough.

Ingredients
Leftover Cornbread (I used this recipe)
1 lb ground chorizo
1 can black beans, drained and rinsed
1 cup frozen corn, cooked
1/4 to 1/2 red onion, sliced
salt
pepper
1 tomato
1 ripe avocado, pitted and cut into pieces
1/3 to 1/2 cup shredded cheddar cheese
1 red pepper, chopped
salsa
sour cream
Directions
Preheat oven to 400 degrees, cut cornbread into square chunks and bake for about 5-7 minutes or until browned. Set aside.
Meanwhile, brown chorizo over medium heat. If needed, drain some of the fat out after browning, leaving about 1 tablespoon. Add black beans, corn and onions to the pan and season with salt and pepper. Cook until heated through, about 5-10 minutes.
Toss chorizo mixture, cornbread, tomato, avocado, cheese and red pepper in a large bowl. Top with salsa and sour cream, mix together, and enjoy!
Easy as that! 

 

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