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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This vegetarian taco salad is so quick and easy that dinner can be on the table in 20 minutes flat. Ingredients:
1 head iceberg lettuce |
3 medium tomatoes |
1 (15 ounce) can black olives |
1 (15 ounce) can original ranch style beans, including sauce |
8 ounces cheddar cheese, grated |
frito corn chip |
Directions:
1. Core lettuce and chop into bite size pieces.
2. Dice tomatoes.
3. Drain olives.
4. In large bowl, combine lettuce, tomatoes, grated cheese, olives, and beans including sauce.
5. Toss well.
6. The Frito chips can be added to the whole salad; but we prefer to crunch them into our individual bowls, then pile on the salad and mix.
7. Other ingredients such as chopped onions or meat could be added to suit your taste.
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