Caj-Mex Taco Salad w/ Corn, Black Bean,Tomato Salsa + A Cajun Beer Fest

Here's another Caj-Mex favorite that is very popular at my house. Lots of spicy beef piled on with fresh, cool veggies, topped off with my Chipotle Ranch Dressing. Guaranteed to please your guests and family, cher! Serve with my Corn, Black Bean, and Tomato Salsa, (recipe below) and a cold beer! Fab! Bon appetit!

Caj-Mex Taco Salad

1 lb. lean ground beef

1 small can, chopped green chilies
1 tbs. Worcestershire sauce
1 tbs. chili powder
1 tsp. cumin
1 tbs. Cajun seasoning
1 onion, chopped
1 green bell pepper, chopped
2 Creole tomatoes, chopped
1 large head Romaine lettuce, chopped
1/4 cup fresh cilantro, chopped
1 bunch green onions, chopped
1 small can black olives, drained
1 (8 oz.) pkg. shredded Mexican cheese
1 bag Tortilla chips, lightly crushed

Brown ground beef in large heavy skillet and drain. Add Cajun seasoning, chili powder, cumin, and green chilies, stir,  and continue cooking for 5 minutes. Add Worcestershire sauce and mix well. Add a little water, if needed, to prevent sticking. Lower heat, cover and simmer for 15 minutes. Set aside.

While the meat mixture is cooking, chop the veggies. In large salad bowl, layer lettuce, half of the chips, beef mixture, onions, peppers, tomatoes, olives, cheese, and green onions. Top with remaining chips and serve with my Chipotle Ranch Dressing. (recipe below)

Chipotle Ranch Dressing

1/4 cup, no-fat buttermilk 

1/2 cup light sour cream
1/2  cup light mayo

1 tbs. Creole mustard

1 tbs. white wine vinegar

1 tbs. lemon juice 

1 tsp. crushed garlic

1 chipotle pepper in adobe sauce, chopped

1 tbs. fresh parsley, minced

Salt to taste

Whisk ingredients together in the order given, in a mixing bowl. Store in an airtight container in refrigerator, for up to one week. Shake well before each use.
 

Corn, Black Bean, and Tomato Salsa

1 cup grilled, frozen, or canned corn, (drained)
1 can black beans, rinsed and drained
1 small red onion, diced
1/2 green bell pepper, diced
3 Roma tomatoes, diced
1 tsp. crushed garlic
1 small can sliced black olives, drained
1 jalapeno pepper, seeded and diced
1/4 cup fresh cilantro, diced
1 tbs. olive oil
1/4 cup fresh lime juice

Dice veggies and place in large bowl with black beans, corn,  and olives and mix until well blended. In small bowl, combine olive oil, lime juice, and garlic. Mix well and add to veggie-bean mixture and stir to coat. Chill for several hours before serving.

I am sharing these at:

What's Cooking Wednesday ~ Cast Party Wednesday ~ Garden Variety Wednesday ~
These Chicks Cooked ~ Full Plate Thursday ~ Fresh Food Friday ~Show and Tell Friday ~

Fit and Fabulous Fridays ~ Amaze Me Monday

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Gulf Brew - A Cajun Beer Fest

We had an absolute blast at "Gulf Brew" on Saturday evening, at Parc International in Lafayette. A fund raiser for the Acadiana Center for the Arts, this incredible beer fest was serving up over 100 different varieties of beer, with microbreweries and brew masters from all over the South.

The lively crowds were like kids in a candy store and they got livelier with each new beer sample. And the air-conditioned beer tents were wonderful and kept everyone nice and cool.

And of course, there were lots of Cajun food booths and treats. Lots of yummy stuff, provided by Viva La Waffle, Romacelli's Bistro, and Freetown Fries. All cest bon!

And what Cajun festival would be complete without live music. Entertainment was provided by The Soul Express Brass Band , The Von Dukes, and Rex Moroux.

You may have seen this post come up yesterday on your sidebar or in your reader. I accidently hit the publish button when it was only half finished! LOL Sorry about that! Hope you're all having a fantastic week! Merci beaucoup for stopping by!