CINCO DE MAYO TOSTADA SALAD  
 
  SERVINGS: 4
 

PREP TIME:

COOK TIME:

 

SUBMISSION DATE: 3/30/2011

 
 
INGREDIENTS
 

1 pound lean ground beef
1 package chipotle or original taco seasoning
1¼ cup Zesty Catalina Dressing
½ cup water
8 fried tostada shells, halved
8 cups romaine lettuce, chopped

1 cup red onion, thinly sliced
1 cup cherub tomatoes, halved lengthwise

1 cup fresh cilantro leaves, stem removed

1 cup Mexican cheddar pepper jack cheese

1 cup Fresh Gourmet Santa Fe Style Tortilla Strips




  DIRECTIONS
 

Preheat oven 350°F. Preheat large skillet and add ground beef. After browning beef, add seasoning pack, ¼ cup dressing and ½ cup of water. Continue cooking and stirring until moisture has evaporated.

Heat fried tostada shells in preheated oven for five minutes. Remove from oven and gently break in half. Arrange shell halves in a fan shape around the edges of a salad bowl.

In a large mixing bowl toss romaine, red onion, tomato, cilantro and Catalina dressing, mixing well. Serve salad in bowl with tortillas and top with beef, cheese and tortilla strips.

Serve immediately with fresh salsa, guacamole, sour cream (optional)