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Steak Taco Salad Jars
Recipes
Ingredients:
– 1 1/2 cups Real California crumbled Cotija cheese, divided
– 1 cup Real California crema Mexicana
– 1 tablespoon chipotle peppers in adobo sauce
– Kosher salt and freshly ground black pepper, to taste
– 1 tablespoon olive oil
– 1 (12-14 ounce) New York strip steak, or beef top sirloin steak
– 1 (15-ounce) can black beans, drained and rinsed
– 2 cups cherry tomatoes, halved
– 1 head romaine lettuce, cut into bite-sized pieces
– 1 cup corn kernels, fresh or frozen, thawed
– 1/2 red onion, thinly sliced
– 1 cup tortilla strips
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Directions:
Prep time: 15 minutes
Cook time: 10 minutes
Combine 1/2 cup Cotija, crema and chipotle in food processor and blend, scraping down the sides, as needed, until a smooth dressing forms, about 30 seconds. Season with salt and pepper, to taste. Set aside.
Heat oil in large skillet over medium-high heat. Pat steaks dry with a paper towel and season with salt and pepper. Cook steak for 4 to 5 minutes per side, until a meat thermometer reads 145°F for medium, or reaches desired doneness. Allow steak to rest for 5 minutes before cutting into 1/2-inch slices.
Spoon Cotija dressing into bottom of 4 canning jars. Layer with sliced steak, beans, tomatoes, lettuce, corn, tortilla strips and onions.
Cover tightly with lid and refrigerate until ready to serve.
Yield: 4 servings
Tip: Salad can be stored refrigerated for up to 2 days.
Now you're cookin'
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© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.