The Prudent Wife

California Style – Taco Salad

Corn tortila chips

or corn tortillas to make your own chips 

Tomatoes, chopped (chop dill pickles too!)

Shredded cabbage or lettuce

Shredded cheese

Refried beans and salsa

Shredded beef (optional)

Cut  corn tortillas into 6ths and bake in preheated 350 oven for 8-15 minutes until crunchy and light golden brown.  If you overcook the tortillas, crumble them for Tortilla Soup OR make Tostado Salads!  While the corn tortillas are baking, chop tomatoes, shred cabbage and cheese and put in bowls on the table for a tostado buffet.  Heat beans and shredded beef in the microwave.

To make: Take a tostado shell, smear refried JBs on it, and top with cabbage, cheese, tomatoes, and then salsa…or top them any way you want.  Enjoy…they tend to drip down your arms as you eat…so watch out!