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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Topopo Salad from El Azteco Recipe

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This recipe for Topopo Salad from El Azteco is from The Dobbrastine Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups iceberg lettuce
2 1/2 oz Roma Tomatoes, diced
2 1/2 oz cooked, shredded chicken
2 1/2 oz cheddar cheese
2 1/2 oz Monterey Jack cheese
Jalapeņos, minced, to taste
2 1/2 oz frozen peas, thawed
2 1/2 scallions, chopped
Oil and vinegar dressing, equal parts, to taste
4 oz fried tortilla chips
4 oz pinto beans, mashed
4 oz additional cheddar cheese
3 oz guacamole
1 tbsp Romano grated cheese
Directions:
Directions:
Combine lettuce, tomatoes, chicken, first two cheese, jalapeņos, peas and scallions in a bowl. Mix well. In separate bowl, mix oil and vinegar. Toss with salad mixture. Take tortilla chips and spread evenly on a serving plate. Spread pinto beans over the chips. Spread additional cheddar cheese over the pinto beans. Put in the microwave or about one minute, or until melted,or use 350 oven for 10 minutes. Spread guacamole over the melted cheese. Top with salad mixture to form a mound. Sprinkle with Romano grated cheese.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The recipe for this Lansing favorite appeared in the June 2008 Greater Lansing Women magazine. The "at home" version cannot compare to the El Azteco roof deck in East Lansing and their margaritas, but it will do in a pinch.

 

 

 

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