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GARDEN SALAD MIX: PREP all vegetables needed for recipe: 2 cups chopped lettuce, 1-2 diced tomato(es), 1-2 diced avocados, 1 thinly sliced green onion, 3 tablespoons chopped cilantro (cilantro for CILANTRO-LIME VINAIGRETTE included), 1/2 cup olives and 1/4 teaspoon fresh lime zest (divided, for CHILI-LIME SPICE GLAZE and CILANTRO-LIME VINAIGRETTE); SQUEEZE limes and reserve 4 teaspoons lime juice; COMBINE dry Garden Salad Mix in bowl; REFRIGERATE until needed.
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CILANTRO-LIME VINAIGRETTE: ADD the following ingredients into a salad-dressing cruet or jar with a lid: 1/2 cup Italian dressing, 1 tablespoon minced fresh cilantro, 2 teaspoons fresh lime juice, 1/4 teaspoon granulated sugar, 1/8 teaspoon freshly ground black pepper, and 1/8 teaspoon fresh lime zest: SEAL cruet or container; SHAKE well.
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Refrigerate until needed.
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MEAT: BROWN fresh ground meat or poultry into a skillet over medium heat; DRAIN if necessary.
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CHILI-LIME SPICE GLAZE: MEASURE recipe ingredients into a resealable plastic container with tight-fitting lid (3/4 cup cold water, 1 tablespoon fresh key lime juice, 1 tablespoon instant masa harina flour, 1 tablespoon instant onion flakes, 1 1/2 teaspoons ground cumin, 1 teaspoon Knorr instant chicken bouillon powder, 1 teaspoon unseasoned california chili powder, 1 teaspoon paprika, 1 teaspoon Lawry's seasoning salt, 1/2 teaspoon sugar, 1/4 teaspoon ground black pepper, 1/8 teaspoon garlic powder, 1/8 teaspoon fresh lime zest.
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1/8 teaspoon ground oregano); CLOSE lid; SHAKE well until dry ingredients are thoroughly dissolved; POUR mixture immediately into 1 lb cooked, drained ground beef; BRING to boiling, allowing liquid to reduce; REDUCE to medium heat; ALLOW to cook, stirring occasionally, until very little water remains and beef is moistened, yet not soggy; COVER and reduce heat to medium-low and simmer for 5-7 minutes to steam and tenderize the beef, allowing flavors to infuse fully; KEEP warm over lowest heat setting.
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CRISP SHELLS: POUR canola oil into a clean skillet over medium heat to about 1/2 inch; HEAT oil; ADD one tortilla at a time with metal tongs, allowing to lightly brown on one side (about 30 seconds), turning tortilla and folding to form a shell; BROWN lightly and evenly until shell surface begins to form crisp bubbles; REMOVE shell from oil and place on a paper-towel lined plate; CONTINUE to crisp the remaining tortillas the same way.
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FILLING: FILLeach shell with the meat mixture.
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TOP meat with sour cream.
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ADD the GARDEN SALAD FILLING.
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CRUMBLE the Cojito cheese over GARDEN SALAD FILLING.
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DRIZZLE with CILANTRO-LIME VINAIGRETTE; SERVE and enjoy!
