How Do I Order Border Mx Mexican Grill And Cantina Delivery Online In Mississauga
There are 2 ways to place an order on Uber Eats: on the app or online using the Uber Eats website. After youve looked over the Border MX Mexican Grill and Cantina menu, simply choose the items youd like to order and add them to your cart. Next, youll be able to review, place, and track your order.
On The Border Taco Salad Recipes
Make and share this Tacos on the Border recipe from Food.com.
Provided by ceruleanseven
Yield 12 tacos, 4 serving
Number Of Ingredients 5
|4 cups shredded roast beef, I use leftovers from French Dip Roast Beef for the Crock Pot|
|1 1/2 cups barbecue sauce|
|2 ounces French-fried onions|
|8 slices reduced fat provolone cheese|
|12 white corn tortillas|
- Combine first three ingredients in baking pan. Broil on high for 10 minutes, mixing after 5.
- Top with provolone, broil until cheese is brown and bubbly.
- Serve in corn tortillas. I also like to serve this with black beans and rice.
Nutrition Facts : Calories 423.8, Fat 18.6, SaturatedFat 10.1, Cholesterol 38.6, Sodium 1287, Carbohydrate 45.3, Fiber 5.7, Sugar 4.6, Protein 20.1
How Do I Get $0 Delivery Fee At Border Mx Mexican Grill And Cantina In Mississauga
The Delivery Fees may vary depending on a number of factors, like your location. Enter your Mississauga address to see the current Delivery Fee. You can also explore the Uber Eats membership and subscription options available in your area to see if you can save money on Border MX Mexican Grill and Cantina delivery with $0 Delivery Fee on select orders.
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ON THE BORDER LUNCH TACO SALAD WITH SPICY CHICKEN . … Recipes Challenges Fitness Community. Food Search. Food Search Search . 151 to 160 of 47316 for On The Border Lunch Taco Salad with Spicy Chicken Pasta or Macaroni Salad with Oil and Vinegar-Type Dressing. Per 1 cup – Calories: 250kcal | From fatsecret.comSee details
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On The Border’s Carne Asada Tacos
I recently ate Carne Asada Tacos at On the Border Restaurant and fell in love with them. Their menu description is: Premium, mouthwatering carne asada steak drizzled with Jalapeno Ranch dressing and topped with melted cheese and crispy-fried onion strings, all in grilled flatbread tortillas. I came up with this recipe which I believe is a pretty good copy cat. I used the marinade from recipe 103372 by Sharlene–W and modified the dressing recipe 195520 by –Miss Diggy*–.
Provided by Amy in Kansas
Yield 6-8 Tacos, 6-8 serving
Number Of Ingredients 15
|2 lbs flank steaks or 2 lbs round steaks|
|1/3 cup freshly squeezed lime juice|
|2 teaspoons garlic powder|
|1 tablespoon crushed red pepper flakes|
|fresh ground black pepper, to taste|
|2 tablespoons finely ground Mexican oregano|
|1/4 cup light mayonnaise|
|1/4 cup light sour cream|
|1 1/2 teaspoons buttermilk ranch salad dressing mix|
|2 tablespoons diced jalapeno peppers|
|1 teaspoon jalapeno juice, from diced jalapeno peppers can|
|1 tablespoon cilantro, finely chopped|
|6 -8 pieces flat bread|
|2 cups Mexican blend cheese|
|1/2 cup French-fried onions|
Nutrition Facts : Calories 468.8, Fat 30.1, SaturatedFat 14.7, Cholesterol 155.9, Sodium 667.2, Carbohydrate 5.8, Fiber 0.3, Sugar 3, Protein 42.2
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Tips From The Betty Crocker Kitchens
- tip 1 We’ve replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
- tip 2 In a hurry? Just toss all of the ingredients except chips in a large bowl and serve family-style with chips.
- tip 3 Avocado slices make a perfect garnish for this zesty salad.
- tip 4 You can make your own baked tortilla chips: Cut corn or flour tortillas into wedges or strips. Brush lightly with oil and place on an ungreased cookie sheet bake at 375°F for 8 to 12 minutes or until crispy.
South Of The Border Salad
“Several years ago, a co-worker gave me the recipe for this fast-to-fix summer salad,” recalls Paula Ishii of Ralston, Nebraska. “I usually have all the ingredients on hand, so I frequently take it to potlucks when I’m short on time.”
Provided by Taste of Home
|2 cans whole kernel corn, drained|
|2 cans black beans, rinsed and drained|
|1 can diced tomatoes and green chilies, undrained|
|3/4 cup thinly sliced green onions|
|1/3 cup olive oil|
|1 tablespoon minced fresh cilantro|
|1 teaspoon salt|
|1 teaspoon ground cumin|
- In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 138 calories, Fat 8g fat , Cholesterol 0 cholesterol, Sodium 549mg sodium, Carbohydrate 13g carbohydrate , Protein 3g protein.
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