So tonight, for the record, I made taco salad without questionable salad greens.
|Me as a Bean Dip... obviously the focal point of the party|
So for my taco salad, I begin with my bean dip recipe, and instead of a pie dish, I pile it high on top of lettuce and tortilla chips. Each time I may add avocado, or fresh tomato, onion, cilantro, or whatever else is in the fridge that might be wilting and I can pass off in a heap. Don't tell JW.
W Famous Bean Dip: (im making up the portions because i do this so much- feel free to improvise- you honestly cant go wrong. JW one time added butter to the beans- unnecessary- but what are you going to do?)
1 can refried beans (i like fat free or vegetarian- they taste the same!)
1 can black beans (drained)
dash of the following garlic powder, red pepper flakes, cayenne, paprika, chili powder --- (or use 1 tablespoon taco seasonings) BUT- heavy on the cumin! (I dust the whole pan of beans)
4 oz sour cream (i like light sour cream- tastes the same!)
8 oz salsa (i like medium heat- its a crowd-pleaser)
6 oz shredded cheese (I like a mixture- usually just easier to buy a taco or mexican mixed bag- but cheaper to grate your own Monterrey or Colby Jack)
Combine refried beans and black beans in a saute pan.
Warm in pan mixed with a dash of the spices.
Layer in beans in a pie dish.
Layer sour cream on top.
Pour on salsa and shake dish to spread evenly.
Layer shredded cheese on top.
Microwave for 5 minutes or until melted. Or 350° oven for 10 minutes.
The trick to taco salad, however, is to put everything on the plate, top with cheese, THEN the hot beans, THEN more cheese and sour cream. Duh.