Zesty Tortilla Salad
From chefmeow 16 years ago
- 20 minutes to make
- Serves 4
Incredible taco salad so full of wonderful spicy flavors.
Ingredients
- 8 taco shells shopping list
- 5-1/2 tablespoons cooking oil shopping list
- 2 cups drained and rinsed kidney beans shopping list
- 1/3 cup tomato salsa shopping list
- 3/4 teaspoon salt shopping list
- 1-1/2 tablespoons wine vinegar shopping list
- 3/4 teaspoon spicy mustard shopping list
- 1/4 teaspoon freshly-ground black pepper shopping list
- 1/4 teaspoon chili powder shopping list
- 1/4 cup chopped cilantro shopping list
- 1 head romaine lettuce shredded shopping list
- 2 large tomatoes chopped shopping list
- 1 avocado cut into thin slices shopping list
- 1/4 pound cheddar cheese grated shopping list
- 1 roasted chicken shredded shopping list
- 1/3 cup black olives halved and pitted shopping list
How to make it
- Preheat oven to 350.
- Put taco shells on a baking sheet and bake for 8 minutes then break each one in half
- In medium saucepan heat 1 tablespoon of the oil over moderate heat
- Add beans, salsa and 1/4 teaspoon of the salt
- Cook mashing with a potato masher for 5 minutes
- In small glass bowl whisk together vinegar, mustard, pepper, chili powder and remaining salt
- Add remaining oil whisking then add cilantro
- To serve spread one side of the taco shell halves with refried beans and put four on each plate
- Top with layers of lettuce, tomatoes, avocado, cheese, chicken and olives.
- Pour dressing over the salads
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
- lovemybirds Dayton, OH
- eclaires Chicago, IL
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
Great use of shredded chicken. These were great tacos. Thanks for the post.
notyourmomma
in South St. Petersburg loved it
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