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Source: Food and Wine Quick from Scratch

Southwestern Tortilla Salad
This satisfying Tex-Mex favorite comes together in minutes.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 13 minutes
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8 taco shells
5 1/2 tablespoons cooking oil
2 cups kidney beans, drained and rinsed (from one 19-ounce can)
1/3 cup tomato salsa
3/4 teaspoon salt
1 1/2 tablespoons white wine vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1/4 teaspoon chili powder
1/4 cup cilantro, chopped (optional)
1 head romaine lettuce, shredded
2 large tomatoes, chopped
1 avocado, cut into thin slices
1/4 pound Cheddar cheese, grated (about 1 cup)
1 roasted chicken, bones and skin removed, meat shredded (about 1 pound meat)
1/3 cup Kalamata olives, (or other black olives) halved and pitted

Heat the oven to 350 degrees. Put the taco shells on a baking sheet and bake them until crisp, about 8 minutes. Break each one in half.

In a medium saucepan, heat 1 tablespoon of the oil over moderate heat. Add the beans, salsa, and 1/4 teaspoon of the salt. Cook, mashing with a potato masher, for about 5 minutes.

In a small glass or stainless-steel bowl, whisk together the vinegar, mustard, pepper, chili powder, and the remaining 1/2 teaspoon salt. Add the remaining 4 ½ tablespoons oil, whisking. Add the cilantro.

To serve, spread one side of the taco-shell halves with the refried beans and put four on each plate. Top with layers of the lettuce, tomatoes, avocado, cheese, chicken, and olives. Pour the dressing over the salads.

You’ll be surprised by how quick and easy it is to make your own refried beans - and how much better they taste than the ready-made variety.

Wine Recommendation: The forceful flavor of cheddar cheese and the saltiness of the olives will go very nicely with a crisp and lively sauvignon blanc from California.

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Greek Salad with Pepperoni
Source: Food and Wine Quick from Scratch
Read Comments

Pepperoni - sliced thin, sauteed until crisp - is a tempting addition to this traditional combination of greens, vegetables, and feta cheese and makes the salad substantial enough for dinner.
View the full recipe

Spaghettini with Mushrooms,Garlic & Oil
Source: Food and Wine Quick from Scratch
Read Comments

Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.
View the full recipe


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