Topopo Salad (serves 3-4

EL AZTECO Stolen from LSJ http://www.lansingstate article?AID=/20080521/GLW/ 805220317/1132/GLW

4 cups of iceberg lettuce 2 1/2 ounces Roma tomatoes, diced 2 1/2 ounces cooked, shredded chicken 2 1/2 ounces cheddar cheese 2 1/2 ounces Monterey Jack Jalapenos, minced, to taste 2 1/2 ounces frozen peas, thawed out 2 1/2 scallions, chopped Oil and vinegar dressing (equal parts oil and vinegar), to taste 4 ounces fried tortilla chips 4 ounces pinto beans, mashed 4 ounces additional cheddar cheese 3 ounces guacamole 1 tablespoon Romano grated cheese

Combine iceberg lettuce, tomatoes, chicken, first two cheeses, jalapenos, peas and scallions in a bowl. Mix well. In a separate bowl, mix oil and vinegar. Toss with salad mixture. Take tortilla chips and spread evenly on a serving plate. Spread pinto beans over the chips. Spread additional cheddar cheese over the pinto beans. Put in the microwave for about one minute, or until melted. (You may also place in an oven pre-heated to 350 degrees for about 10 minutes.) Spread guacamole over the melted cheese. Top with salad mixture to form a mound. Sprinkle with Romano grated cheese. Number of Servings: 1 Recipe submitted by SparkPeople user ZIMMER62.

Number of Servings: 1

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