Tex Mex Tortilla Salad Recipe

Ingredients

• 8 taco shells ( the crispy ones)
• 5 ½ T cooking oil ( any kind will do)
• 2-15oz – cans kidney beans, drained and rinsed
• ½ cup tomato salsa
• ¾ t. salt
• 1 ½ T wine vinegar ( red or white)
• ¼ teaspoon Dijon mustard
• ¼ t. black pepper
• ¼ t. chili powder
• ¼ cup chopped cilantro
• 1 head lettuce ( romaine or iceburg)
• 2 large tomatoes, diced
• 1 avocado, thinly sliced
• 1 cup cooked kernel corn
• ½ small onion, diced
• ¼ pound of shredded cheddar cheese
• 1 pound warm shredded meat ( brisket, pork or chicken)
• 1/3 cup black olives
View Full Recipe at Eatin' on the Cheap