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Shredded Beef Tex-Mex Salad
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Description
I could literally eat some variation on a taco salad every single day. I love having tender, shredded meat on hand and adding some taco seasoning to leftover pot roast gives it a Tex-Mex flair. You can use the seasoned meat on salads, enchiladas, tacos, tostadas, and even oven nachos!
From Natalie Perry of Perry’s Plate.
Ingredients
- 2 cups To 3 Cups Leftover Shredded Pot Roast With Juices
- 1 Tablespoon Taco Seasoning, Up To Double The Amount, To Taste
- 1 cup Ranch Dressing
- ⅓ cups Salsa, Red Or Green
- Salad Greens, Chopped Vegetables, Avocado, And Other Toppings
Preparation
Put the beef in a large skillet with 1 tablespoon of taco seasoning. Cook over medium-high heat until beef is heated through. Taste, and add more taco seasoning if you like.
Combine ranch dressing and salsa.
Spoon some shredded beef over a bed of salad greens and top with preferred toppings and a drizzle of Mexi-ranch.
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