Lope’s Easy Taco Salad
November 7, 2008I get a lot of emails about vegetarian recipes that I make frequently (although, I’ve added some fish to my diet now that I am pregnant), so I thought I’d start sharing some of them here on the ol’ blog. Below is one I make a lot because it’s super yummy, very easy and always has leftovers which are good to reheat the next day (free lunch!). Hope you try this and dig it!
Lope’s Easy Taco Salad
Ingredients:
2 cans organic black beans
1 packet of taco seasoning
3 large tomatoes - diced
1/2 - 3/4 head of lettuce - shredded
1 12 oz bag of shredded taco cheese
tortilla chips
Heat oven to 350•F.
Drain beans and put into a sauce pan with a little water and the packet of taco seasoning. Place over medium heat and stir occasionally until bubbling.
In the meantime, chop up all your veggies and set aside.
Spread a layer of broken up tortilla chips in a 9×13 baking dish.
After beans are bubbling, remove from heat, drain and spread as the first layer over the tortilla chips. Next add a layer of tomatoes. Then a layer of lettuce (make sure you dry it a little after washing. We don’t like soggy lettuce.). Then add the bag of cheese over the whole shebang.
Cover with foil and bake for about 20-25 minutes. Remove foil and bake for an additional 5 or so (until cheese is melted). (Sorry… I forgot to take a pic of the final product. Too busy eating it. :))
Top with salsa and hot sauce (I love the green Jalapeno sauce) to taste.
Makes 6-8 servings.
This is really good served with refried beans or spanish rice.
Happy Friday everyone! I hope you enjoy your weekend.
xo, penny
November 7th, 2008 at 2:24 pm
Yum!!! Thank you so much for sharing! I can’t wait to try it!
ps - I LOVE all your art!!!!!!!!!!! :-D
November 8th, 2008 at 9:21 am
I make a very similar recipe as this and could probably live off of it!
November 8th, 2008 at 4:30 pm
I have had this salad at Penelope’s and it’s yummy!
November 9th, 2008 at 1:06 pm
I saw this and new I had to try - a cold and snowy Sunday was just the place!
It made the house smell great
and it tasted great!
I have enough for supper this whole week!
November 10th, 2008 at 7:51 am
I stumbled upon you while making lesson plans for a week’s worth of Emily Dickinson and now I absolutely need to get your 2007 poster for my classroom. Your art is beautiful, so redemptive and ethereal yet also grounded in the images of routine and everyday. Congratulations on your baby!
November 10th, 2008 at 10:04 am
Yummy! Made this last night and am eating it right now as left-over lunch. I have to admit, I was a bit apprehensive about the lettuce - cooked warm lettuce??? but it didn’t get soggy at all :-)
Looking forward to the next one!
PS Am also going to try this with brown rice instead of tortilla chips and spinach instead of the lettuce just to see what happens.
November 10th, 2008 at 10:55 am
Glad some of you tried it and liked it! Yay!
November 10th, 2008 at 7:32 pm
Wow. That sounds awesome. I’m foaming at the mouth right now (or drooling, rather, since I’m not rabid and all). I’m gonna make that as soon as I can get a head of lettuce! Such an inspiring veggie girl :) Thanks for sharing. I hope to have it for dinner at your place someday soon. But it’s Hacienda, cha cha cha for us this weekend! Ole!
xo,
YSIL
November 13th, 2008 at 6:50 am
thank you for sharing the recipe, penny! and blessing re; your lil’ bun in the oven!
November 20th, 2008 at 8:46 am
Yum, thanks for the recipe sounds easy peasy and delicious!