Taco Salad/Tacos
Ingredients
- Corn tortilla chips (as needed)
- 1 can Pinto beans (15 oz, rinsed)
- 1 tbsp Oil
- ¼ tsp Ajmo
- ½ tsp Garlic (crushed)
- Salsa (as needed)
- ½ tsp Ground cumin
- 1 tsp Taco seasoning
- Lettuce (shredded, as needed)
- Colored bell peppers (finely chopped, as needed)
- Onion (finely chopped, as needed)
- Tomatoes (finely chopped, as needed)
- Green chilies (optional)
- Corn kernels (boiled, as needed)
- pickled jalapeños (finely chopped, as needed)
- Guacamole (recipe under “appetizers”. as needed)
- Sour cream (as needed)
- Grated cheese (as needed)
- Green onions (chopped, for garnish)
- Taco shells
Instructions
- Heat oil in a saucepan, add ajmo then garlic, stir.
- Add beans, 1 tbsp salsa, cumin and taco seasoning, stir and cook for a couple of minutes.
- Mash the beans slightly with a masher.
- Salad: in a large bowl, layer crunchy tortillas, beans, lettuce then the vegetables. Top with some salsa, jalapenos, guacamole and sour cream. Sprinkle cheese and garnish with chopped green onions.
- Tacos: Stuff taco shells with the same ingredients but in less quantity and top with cheese.
- Note: can substitute beans with cooked, seasoned meat.
