Pico de Gallo

Ingredients:
2 1/2 cups tomatoes, chopped
3/4 cup white onions, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt

Directions:
Combine all ingredients in a bowl and stir well. Allow to rest at room temperature for an hour for flavors to blend.

Source: http://www.foodnetwork.com/recipes/emeril-lagasse/pico-de-gallo-with-homemade-tortilla-chips-recipe/index.html

Mom's Taco Salad

Ingredients:
rice (I use brown)
1 lb. ground beef
1 package taco seasoning mix
1 can black or kidney beans, heated
1 can corn, heated
shredded lettuce
grated cheese
salsa or pico de gallo
tortilla chips, slightly crushed
fresh tomatoes (optional)
olives (optional)

Directions:
Start the rice in rice cooker. Brown ground beef and add seasoning mix, following directions on envelope. Cut, grate, heat, and prepare all remaining ingredients. Pile on according to your liking for a delicious salad.

Notes:
I prefer to make my homemade pico de gallo recipe, so I don't do fresh tomatoes. Also, it's really good with the creamy tomatillo dressing from Cafe Rio. I often just pick that up to spice up my dinner.

Source:
Shari Lindsay

Cafe Rio Salad

I LOVE Cafe Rio salad, but can't always afford to eat there. Plus, it's kind of fun to make it myself. Here, I have the recipes for baked tortilla shells and pico de gallo. I purchase the dressing from the restaurant and enjoy the rest of my home-made salad!

Here's how I make my salad:
--homemade baked tortilla shell with melted cheese
--hot brown rice
--black beans
--chicken; marinated, grilled, and sliced (could do other meats)
--fresh chopped lettuce
--homemade pico de gall0
--tortilla strips (sometimes purchased from Cafe Rio)
--Cafe Rio dressing

Baked Tortilla Shells
Ingredients:
large flour tortillas
warm water
olive oil

Directions:
Preheat oven to 450°. Place an empty food can (or any oven-safe item that can be used to drape the tortilla over) on a baking sheet lined with tinfoil. Cover can with a square of tinfoil. For each tortilla, dip it in warm water mixed with 1/4 teaspoon olive oil. Drape tortilla over the tinfoil, and shape like an upside down bowl. Bake 4-5 minutes, or until golden and crisp to your liking. Using potholders, carefully lift shells off of tinfoil, and place right-side up, baking 2-3 additional minutes (I like to place grated cheese inside the bowl to melt while it bakes). Remove from oven. Fill and serve.

Source: adapted from http://www.food.com/recipe/how-to-make-baked-taco-salad-shell-bowls-54417#


Pico de Gallo
Ingredients:
2 1/2 cups tomatoes, chopped
3/4 cup white onions, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt

Directions:
Combine all ingredients in a bowl and stir well. Allow to rest at room temperature for an hour for flavors to blend.

Source: http://www.foodnetwork.com/recipes/emeril-lagasse/pico-de-gallo-with-homemade-tortilla-chips-recipe/index.html