Fresh Pico de Gallo
3 medium tomatoes, seeded and finely chopped
1 medium onion, white or yellow, finely chopped
1/2 cup chopped cilantro (or more if you are inclined to do so)
1 jalapeno pepper, seeded and finely chopped (ditto on the above)
Juice of 1 medium lime
Fajita seasoning to taste
Combine first five ingredients and stir well. Then I just start adding the fajita seasoning and tasting as I go (have some tortilla chips handy. It's a tough job, but someone's gotta do it.)
Pico is always better served the same day, but it tastes decent the next day. If you are going to serve it at a party, I would chop all ingredients beforehand and mix together right before serving.
(Now, I need you to be prepared, because this is a very complicated recipe.
Only seasoned chefs need attempt this one...)
Take 3 to 4 ripe avocados and mash to your desired consistency.
Add approx. 3/4 cup fresh pico de gallo to the mashed avocado.
The Horvath's Taco Salad
(I know that there are a lot of ways to put together a Taco Salad. But this blog is called "Hello, You've Reached the Horvath's", so we are going to stick with the way that we make it at our house.)
Green leaf or Romaine lettuce (Really, anything but iceburg. Run far, far away from iceburg. It has no nutritional value at all)
Tortilla Chips, broken into small pieces (A great dish to prepare when you are down to the bottom of the bag!)
Beans, black or pinto
Corn (we like the canned or frozen Mexican corn)
1 lb. lean ground beef, browned and drained - then add taco seasonings
Shredded cheddar cheese (which I forgot to add tonight)
Sour cream (which we were out of)
Fresh Pico de Gallo (or if you aren't feeling up to it, break open a jar of salsa)
If you are feeling crazy, squeeze some lime juice over the salad for a little extra zing.