Ensenada Mexican Salad Recipe
A Mecxican taco salad recipe that is fun and delicious.
1 large tortilla shell
1/2 cup black olives, sliced
1 (15 ounce) cans kidney beans, drained
1 (15 ounce) cans garbanzo beans, drained
4 tomatoes, seeded and chopped
1 green bell pepper, seeded and chopped
1 red onion, chopped
1 head lettuce, shredded
garlic salt, to taste
cumin, to taste
chili powder, to taste
1 lb ground beef
1 -1 1/2 teaspoon cumin, to taste
1/3 cup jarred salsa or 1/3 cup picante sauce, to taste
1 tablespoon lemon juice
1 cup mayonnaise
1 lb cheddar cheese, grated
Brown ground beef in a skillet. Season with chili powder, cumin, and garlic salt to taste. Drain and set aside to cool.
Combine all salad ingredients. Toss to mix well.
Prepare dressing and pour over top. Toss and serve.
Combine all dressing ingredients at least an hour in advance in your taco shell.
Refrigerate until ready to use.