Category : International Cuisine
Author : excite
Hits : 3612
Date : 14/03/2001
8 cups (10 oz pkg) torn romaine lettuce 2 cups (8 oz) Mild Cheddar Shredded Cheese, divided 1 ripe avocado, diced (optional) 1/2 cup (4 oz can) Diced Green Chiles 1/2 cup canned black beans, drained and rinsed 1/4 cup frozen whole-kernel corn, thawed 1/3 cup Caesar salad dressing 1/4 cup Thick & Smooth Taco Sauce 1 pkg (12) Taco Shells, warmed Diced tomatoes
COMBINE lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl. Combine dressing and taco sauce in small bowl; mix well. Pour over lettuce mixture; toss well to coat.FILL each taco shell with salad mixture; top with remaining cheese and tomatoes.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich