Tuesday, April 6, 2010

Taco Salad

2-3 heads romaine lettuce (or lettuce mix), torn into bite sized pieces
1/2 c. shredded cheddar, monterey jack, or mexican blend cheese
1 bottle black, pinto, or red beans, drained and rinsed
1 small can sliced black olives
3+ green onions, cleaned and thinly sliced
1-2 medium tomatoes, seeded and diced into bite sized pieces
3 c. tortilla chips
1 bell pepper, any color seeded and diced (optional)

Salsa, ranch dressing, and sour cream OR creamy cilantro-lime dressing.

Crush tortilla chips lightly so they are in bit sized pieces. Lay in the bottom of a large serving platter. Arrange the lettuce on top, and the sprinkle with beans, cheese, tomatoes, onions, and olives. Drizzle with ranch and salsa OR cilantro-lime dressing, dollop with sour cream, and serve immediately.

Notes: If you don't like cilantro, you can omit it from the cilantro-lime dressing and still have a fabulous salad dressing.

This is also good with ground beef or turkey. Use a package of taco seasoning to flavor it and follow the package directions for cooking, then layer it in the salad on top of the corn chips. Or you can toss in some leftover shredded pot roast or diced chicken. There are endless possibilities.

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