http://www.care2.com/greenliving/famous-taco-salad-recipe.html
Famous Taco Salad Recipe
Adapted from Picnic, by DeeDee Stovell (Storey Books, 2001).
They call this a salad but many folks we know make this Mexican-style treat for dinner—or as a very substantial appetizer. It’s made in layers, with good-quality protein from refried beans and cheese along with salsa, yogurt (healthier for us than the usual sour cream), and fresh veggies for added flavor, nourishment, and zip. Some of us like to scoop it up with taco chips, but the make-this-for-dinner people just crush the chips and add them as a layer.
Easy to make, fun to adapt, and a crowd-pleaser for people of all ages, Taco Salad is one of those recipes we find ourselves making again and again, all summer long. And we include a recipe for classic guacamole, too!
INGREDIENTS
One 15-ounce can refried beans
1 1/2 cups grated cheddar or Monterey Jack cheese
1 cup guacamole (see below)
1/2 cup salsa
1/2 cup plain yogurt
2 medium tomatoes, seeded and chopped
6 scallions, chopped, including the green tops
1 large bag taco chips
1. Spread the beans in an even layer on the bottom of a decorative deep-dish non-metal serving pan. Sprinkle the cheese over the beans. Place in a microwave oven for 30 seconds on high, until the cheese melts.
2. Spread guacamole over the cheese, then a thin layer of salsa. Spread yogurt gently over salsa.
3. Arrange tomatoes evenly around the outer edge of the pan, then make another ring of chopped scallions inside the ring of tomatoes. If making as a main meal, crush taco chips and place inside the rings of tomato and scallion. If serving as an appetizer, place chips in a basket and serve alongside.
Serves 8.
Classic Guacamole
1 ripe Haas avocado
1 medium tomato, seeds and juice removed
2 tablespoons minced onion
1 teaspoon hot sauce
Juice of 1 lime
1. Cut avocado in half and remove pit. Scoop out the flesh and place it in a medium-sized bowl. Mash the avocado with the back of a fork until smooth.
2. Add tomato, onion, hot sauce, and lime juice to the avocado and mix well. Place the guacamole in a covered container and refrigerate until ready to use.
Makes 1 cup.
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11 comments
add your comment »My Mother used to make almost this exact recipe at the cottage as an easy dinner she'd bake it on a huge pie plate, stick a bag of nachos next to us and that was dinner. Mmmmm, thanks for the reminder. Try adding black olives, bell peppers, cilantro, or red oinions for a change.
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wow this sounds delicious, will have to give it try when I go to the store and get the ingredients. Yummy
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Pat. A: You can buy fat-free or vegetarian style refried beans in a can.
As for this guacamole recipe, substitute a little minced jalapeno for the hot sauce and throw in some chopped cilantro (it's a bit more authentic this way)
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omg this looks sounds amazing!
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are refried beans rather fatty? i take plain canned beans and put them into the blender.
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Thanks for the great recipe!!! It's yummi!!!
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can you make your script on your recipes a bit larger it is hard to read.
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Is there anyway that you can enlarge your script when you are placing a recipe on your web site. When I print it off it is very hard to read
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