Yield: 4-6 servings 1 head iceberg lettuce 3/4 cup corn chips, crushed 2 cups cooked pinto beans 1/2 cup Italian salad dressing 1/4 pound sharp cheddar 1 avocado sliced cheese, grated 2 tomatoes, cut in wedges Chopped green chile* Ripe pitted olives (optional) 1. Tear crisp lettuce into a large bowl. Toss with beans, cheese, chile, and chips. 2. Add dressing and toss lightly 3. Garnish with avocado, tomato, and olives. Chill and serve as a main course.* Varied amounts may be used.
Yield. 4-6 servings 2 1/2 cups cooked pinto beans 1 tablespoon chile sauce 4 hard-cooked eggs, chopped 1 teaspoon mustard 1 cup sharp cheddar cheese, cut 1/4 teaspoon salt into 1/2 inch cubes 1/4 teaspoon pepper 1 small onion, thinly sliced 1/4 cup bacon bits 2 tablespoons Italian salad (optional) dressing 1. Combine beans, eggs, cheese, and onion in a large bowl. Chill. 2. Combine remaining ingredients and pour over the bean mixture. Top with bacon bits and serve on lettuce cups.
Order your copy of Cocinas De New Mexico.
Back to Cocinas De New Mexico.
Back to VIVA New Mexico!
© 1994 Public Service Company of New Mexico.
Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico.Comments? Try the recipes and send us your reviews! Reviews will be put on-line with the recipes! We soon will be putting in an automated form here for your reviews. In the meantime, send reviews to: firstname.lastname@example.org