Taco salad?!
Taco salad?
i have 2 recipes for taco salad that i havent made for years and i dont know which one i made.
i'm sure they are both good, they both have same ingredients ( cream cheese, taco seasoning, top with salsa, cheese, gr. onions, peppers) except for
1 calls for cottage cheese
other calls for sour cream
what do you think would be better?
we like both sour cream and cottage cheese.
have you made it one way or the other?
Answers: Very good question, and my answer is to answer it yourself this way: Take the similar recipes and prepare half the recipe........so essentially, you're going to end up with a half recipe of taco salad, one of each, that way you can be the judge of which one your family prefers.........When it comes down to "which is better" I always do this as a test run......Or, even better, prepare both recipes for a group/company/office and see which goes over better with the general preferences of your friends/coworkers etc.....And while you're at it, you might want to compare the fat content, sour cream versus low fat cottage cheese. Enjoy!!
Christopher Source(s):
I was trained at Le Cordon Bleu........... I think sour cream would be better... i think it would be better with sour cream.. Sour cream. I don't know why anybody would use cottage cheese in it. *shudder* Definitely sour cream! Cottage cheese would be an odd combination with these ingredients. I use sour cream in a similar recipe. sour cream makes it a little lighter on the palate either sounds good. personally sour cream for classic taco
what is really good is get spicy nacho Doritos and mix it all together. or just dip the chips in the cottage cheese My family prefers sour cream, I like both the same. Use what you have. If you have guests, leave it on the side and let them add it themselves either one.
Make some Mexican rice and add it or have it on the side for a more authentic flavor.
Brown in hot oil one cup of rice. Add chopped onion, green pepper and celery. Add 1 teaspoon ground cumin, 1/2 teaspoon ground oregano or 1 tsp leaves, 1/2 teaspoon sweet basil, 2 chicken boulion cubes and 1 large (28oz or so) can of diced or stewed tomatoes and 2-3 cloves crushed or minced garlic. Add 1 chopped hot chili pepper (take out seeds for milder taste). Add 2 cups water and let boil. (can add 1 teaspoon paprika for color, optional.) Cover and simmer 20 minutes.
This tastes best when cooked in cast iron skillet or heavy skillet. Goes with any meats, ground beef, chicken, turkey, brunch, or with salad or by itself. Sour cream. I've never heard of cottage cheese in taco salad before. sour cream