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
1
Heat oil in a saucepan, add ajmo then garlic, stir.
2
Add beans, 1 tbsp salsa, cumin and taco seasoning, stir and cook for a couple of minutes.
3
Mash the beans slightly with a masher.
4
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.
5
Tacos: Stuff taco shells with the same ingredients but in less quantity and top with cheese.
6
Note: can substitute beans with cooked, seasoned meat.