Mexican Composed Salad

8 outer leaves of lettuce (optional) 6 cups shredded iceberg lettuce 8 corn tortillas, fried until barely crisp 3 cups refried beans (2 cans, each 1 lb.) 3/4 cup shredded cheddar cheese (3/4) 1 1/2 cup shredded cooked chicken breast (or 1 1/2 cups peeled and deveined cooked shrimp) Guacamole (recipe follows) 8 green pepper rings 16 thinly sliced onion rings 8 pitted black olives 6 small ripe tomatoes, quartered

Put 1 lettuce leaf on each of 8 plates; top each with shredded lettuce. Put tortillas on cookie sheet. Spread each with refried beans. Sprinkle each with cheese. Broil until cheese melts, about 2 minutes. Put 1 tortilla on each lettuce lined plate. Sprinkle each with remaining lettuce, top each with chicken and guacamole; garnish each plate with a green pepper ring, onion slices an olive and tomato quarters. Guacamole: 1 medium ripe avocado, pared halved and seeded. 1 T. lemon juice 1 medium tomato, peeled and coarsely chopped 2 T. chopped onion 2 T. chopped green chilies. 1/4 t. salt 1/8 t. pepper Sprinkle avocado with lemon juice in medium bowl. Mash with a fork; add tomatoes, onion, green chilies, salt, and pepper. Blend well. Serve at once. Serves 8 source: My Old Recipes

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