Taco Salad

US FOODS RECIPES • ENTREES
Taco Salad
Servings: 1
INGREDIENTS
2 ea Molly's Kitchen™ Cheesy Chipotle Burst
1 ea 12" flour tortilla
3 oz mesclun salad mix
2 oz red kidney beans, drained
2 oz Gran Sabor del Pasado™ Queso Cotija
2 oz fresh pico de gallo
2 oz avocado, sliced
1 oz red onion, julienned
PREPARATION
Deep fry 12" flour tortilla, holding down in fryer oil
with 8 oz ladle to form a nice basket shell.
Deep fry 2 each Cheesy Chipotle Burst.
Assemble taco salad by filling crispy shell with
salad greens, fresh pico de gallo, kidney beans and
top with grated cotija cheese and two chipotle
cheese bursts.
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