Difference between revisions of "Santa Fe Salad"
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== Ingredients == | == Ingredients == | ||
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* [[sour cream]] for garnish | * [[sour cream]] for garnish | ||
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# Heat [[oil]] in large skillet over medium-high heat. | # Heat [[oil]] in large skillet over medium-high heat. | ||
# Add [[green bell pepper|green peppers]] and [[onion]]s; cook until tender-crisp. | # Add [[green bell pepper|green peppers]] and [[onion]]s; cook until tender-crisp. | ||
Latest revision as of 06:39, 14 July 2012
Ingredients
- 1 tsp vegetable oil
- 2 med green peppers, julienned
- 2 med onions, sliced
- 16 oz jar of salsa
- 2 x 15 oz can of kidney beans, drained and rinsed
- 2 x 11 oz can of mexican-style corn, drained
- 3 cup cooked rice
- 6 cup shredded lettuce
- 10½ oz bag of tortilla chips
- 1½ cup shredded Cheddar cheese
- sour cream for garnish
Procedures
- Heat oil in large skillet over medium-high heat.
- Add green peppers and onions; cook until tender-crisp.
- Add salsa, beans, corn and rice. Cook until thoroughly heated.
- For each serving, place 1 cup lettuce on serving plate.
- Surround lettuce with tortilla chips.
- Top with warm vegetable mixture.
- Sprinkle ¼ cup cheese evenly on top of each serving. Garnish with sour cream.
