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"Hunger is the best sauce in the world."--Cervantes

Crispy Tortilla Salad Recipe

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This recipe for Crispy Tortilla Salad is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 corn tortillas, 6-inch diameter
1 head iceberg lettuce, shredded (about 6 cups)
4 oz. part-skin mozzarella cheese, shredded
2 oz. reduced fat cheddar cheese
1 19-oz. can kidney beans, rinsed and drained
3 medium tomatoes, chopped
1 cup salsa
Directions:
Directions:
1. Preheat oven to 350º. bake tortillas in a single layer on a baking sheet for 10 to 15 minutes, or until crisp and lightly browned.
2. top each tortilla with layers of shredded lettuce, cheeses, kidney beans, tomato and salsa. Serve with additional salsa on the side.
Number Of Servings:
Number Of Servings:
6

 

 

 

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