You are here

Santa Fe Salad

Mexican.Chef's picture
Ingredients
  Ground beef 1 Pound, browned
  Onion 1 Small, chopped
  Cooked kidney beans 2 Cup (32 tbs), drained
  Vinegar oil salad dressing 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Ground red chili 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Salt To Taste
  Tortillas 6
  Fat/Oil 1 Tablespoon
  Coarsely chopped lettuce/Endive 2 Cup (32 tbs) (Romaine Or Red Leaf)
  Shredded purple cabbage 1⁄2 Cup (8 tbs)
  Sliced scallions 1⁄2 Cup (8 tbs)
  Cherry tomatoes 1 Cup (16 tbs), halved
  Grated cheese 2 Cup (32 tbs) (Cheddar Or Monterey Jack)
  Avocado 1 , cut into long, thin slices
  Tostados 8 Ounce
Directions

1 Combine the browned beef with the chopped onion, kidney beans, French dressing, water, chile and garlic. Simmer for 15 minutes. Season with salt to taste. Allow to cool for several hours, if possible, so that flavors blend. Skim off extra fat.
2 Fry tortillas in deep fat or oil. Fry on one side, turn, pinch up corners and hold with tongs to form cup shapes; or fry flat and crisp.
3 Combine the lettuce (both kinds) with the purple cabbage, scallions, tomatoes and 1 1/2 cups of the cheese. Reheat the meat mixture.
4 Combine both mixtures and spoon generously into the crisp-fried tortilla cups. Garnish servings with avocado slices and remaining cheese. Stick a tostado into the top of each serving. Serve with a basket of crisp tostados.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Fried
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.216665
Average: 4.2 (18 votes)