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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Incredible taco salad so full of wonderful spicy flavors. Ingredients:
8 taco shells |
5-1/2 tablespoons cooking oil |
2 cups drained and rinsed kidney beans |
1/3 cup tomato salsa |
3/4 teaspoon salt |
1-1/2 tablespoons wine vinegar |
3/4 teaspoon spicy mustard |
1/4 teaspoon freshly-ground black pepper |
1/4 teaspoon chili powder |
1/4 cup chopped cilantro |
1 head romaine lettuce shredded |
2 large tomatoes chopped |
1 avocado cut into thin slices |
1/4 pound cheddar cheese grated |
1 roasted chicken shredded |
1/3 cup black olives halved and pitted |
Directions:
1. Preheat oven to 350.
2. Put taco shells on a baking sheet and bake for 8 minutes then break each one in half
3. In medium saucepan heat 1 tablespoon of the oil over moderate heat
4. Add beans, salsa and 1/4 teaspoon of the salt
5. Cook mashing with a potato masher for 5 minutes
6. In small glass bowl whisk together vinegar, mustard, pepper, chili powder and remaining salt
7. Add remaining oil whisking then add cilantro
8. To serve spread one side of the taco shell halves with refried beans and put four on each plate
9. Top with layers of lettuce, tomatoes, avocado, cheese, chicken and olives.
10. Pour dressing over the salads
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