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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A nice twist on taco salad. I have taken this to potlucks at work and everyone loved it. Makes a nice meal in the summer when it's too hot to cook. Ingredients:
2 cups shredded lettuce |
1 (15 ounce) can dark red kidney beans, drained & rinsed |
2 medium tomatoes, chopped and drained |
1 tablespoon chopped green chili |
1/2 cup sliced black olives |
1 large avocado, mashed |
1/2 cup sour cream |
2 tablespoons italian dressing |
1 teaspoon minced onion |
3/4 teaspoon chili powder |
1/4 teaspoon salt |
1/2 cup shredded sharp cheddar cheese |
corn chips |
Directions:
1. In large bowl, combine lettuce, beans, tomatoes, chilies and olives; chill, covered until ready to serve.
2. In another bowl, blend avocado and sour cream.
3. Add Italian dressing, onion, chili powder, salt and a dash of pepper, mix well, cover and chill until ready to serve.
4. When ready to serve, toss salad mixture with dressing.
5. Top with shredded cheese and chips.
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