Monday, January 2, 2012


Tacos and taco salad are one of my favorite things. This was a vegetarian twist on a taco salad and it was FANTASTIC! Making the homemade tortillas was so nice. We've used corn tortillas in a few recipes before, and Scott hates them! he actually likes them in this one! This dish just has so much flavor, and with the beans, you don't miss not having any meat. This would be great to make for lunch someday too!

Haystacks - Adapted from Every Day with Rachael Ray
Total Time: 30 Minutes
Serves 4
  • 8 corn tortillas, halved, then cut crosswise into 1/4 inch strips
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • 2 cans (15 ounces each) pinto beans
  • 1 1/2 cups jarred mild tomato salsa
  • 1/2 head romaine lettuce shredded
  • 1 cup shredded monterey jack cheese
  • 1/4 cup sour cream
  • 1/4 cup black olives, sliced
Preheat the oven to 400 degrees. IN a large bowl, toss the tortilla strips with olive oil and season to taste with salt and pepper. Arrange on a single layer on a baking sheet and bake until crisp, about 8 to 10 minutes. Let cool.

Meanwhile, in a medium saucepan, combine the beans and 1 cup salsa; bring to a simmer over high heat. Lower the heat to medium and cook, stirring, until thickened, about 5 minutes.

Allow diners to create their own haystacks with lettuce, bean mixture, topped with cheese, tortilla strips, sour cream and/or black olives.

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