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.
Avg. 4.5/52 votos
Tiempo de Prep:
Mexican
Raciónes:2 bowls
Va Bien Con: whatever you like, margarita, fruit juice
Ingredientes
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
Direcciones
1.. Add water and salt to mashed kidney/pinto beans along with taco seasoning and bring it to pouring/dropping consistency.
2.. Spread chips in the serving dish, with a help of spoon, drop the bean mixture over these chips
3.. Now, layer it with some lettuce, tomatoes, scallions, guacamole, lemon juice, beaten yogurt, cheese & a dash of hot sauce.
4.. Sprinkle salt & pepper if desire..and its ready to eat..
Note: Lard*: Lard is made of rendered and clarified pork fat, which means high cholesterol content, but no trans fatty acids.
Substitue of Lard: Equal amount of vegetable oil/ butter for better flavor.
Receta Veg. Mexican Taco Salad
Mexican