Santa Fe Salad Recipe

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Santa Fe Salad

Lynnda Cloutier


My Old Recipes

pinch tips: How to Cut Cherry Tomatoes




1 lb. ground beef, browned
1 small onion, chopped
2 cups cooked kidney beans, drained
1/2 cup oil and vinegar dressing or french dressing
1/2 cup water
1 tbsp. ground red chile
2 garlic cloves, minced
4 to 6 tortillas
fat or oil
1 quart chopped lettuce
2 cups chopped red leaf lettuce
1/2 cup shredded purple cabbage
1/2 cup sliced scallions
1 cup cherry tomatoes, halved
2 cups jack or cheddar cheese
1 avocado, cut into long thin slices
8 oz. tostados

Directions Step-By-Step

Mix browned beef with chipped onion, kidney beans, French dressing, water, chile, and garlic. Simmer for 15 minutes. Season with salt to taste. Allow to cool for several hours if possible so that flavors blend. Skim off extra fat.
Fry tortillas in deep fat or oil. Fry one side, turn, pinch up corners and hold with tongs to form cup shapes or fry flat and crisp.
Mix lettuce (both kinds) with purple cabbage scallions, tomatoes, and 1 1/2 cups of the cheese. Reheat meat mixture. Mix both mixtures and spoon generously into the crisp fried tortilla cups.
Garnish servings with avocado slices and remaining cheese. Stick a tostado into the tip of each serving. Serve with a basket of crisp tostados. Serves 4 to 6
My Old Recipes

About this Recipe

Course/Dish: Lettuce Salads, Beef Salads