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  • Veg. Mexican Taco Salad

    2 votes
    Know What U Eat: A quick and healthy, after school veg. Mexican snack/lunch/or even a better dinner idea for warm weather now-a-days is famous in my house, which also gives you lot of time to enjoy outdoors with kids/other activities. I have incorporated this dish with organic whole corn low sodium tortilla chips, mashed beans instead of using refried high sodium, high cholesterol beans minus lard* with lots of lettuce, tomatoes, scallions, guacamole, skimmed cheese & a dash of hot sauce, everything UNDER 15 MINS.

    Ingredients

    • Organic corn tortilla chips (spread in the dish, use as per need)
    • 1 C boiled, mashed kidney/pinto beans OR store bought
    • 1 Tbsp Taco seasoning
    • 2 C lettuce, finely shredded
    • 1/2 C tomatoes, finely chopped
    • 1/2 C scallions, finely chopped
    • 2-3 Tbsp of guacamole, freshly prepared
    • 2-3 Tbsp beaten yogurt or sour cream
    • Few drops of lemon juice
    • Salt & pepper
    • Hot sauce of your choice, I used Ortega Hot Sauce
    • 1/4 C Authentic 4 cheese mexican, finely shredded

    Directions

    1. 1.. Add water and salt to mashed kidney/pinto beans along with taco seasoning and bring it to pouring/dropping consistency.
    2. 2.. Spread chips in the serving dish, with a help of spoon, drop the bean mixture over these chips
    3. 3.. Now, layer it with some lettuce, tomatoes, scallions, guacamole, lemon juice, beaten yogurt, cheese & a dash of hot sauce.
    4. 4.. Sprinkle salt & pepper if desire..and its ready to eat..
    5. Note: Lard*: Lard is made of rendered and clarified pork fat, which means high cholesterol content, but no trans fatty acids.
    6. Substitue of Lard: Equal amount of vegetable oil/ butter for better flavor.

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