This makes 2 salads.
Put a taco shell in each of 2 salad dishes, or arrange taco chips in the bottom. You
can stick taco chips around the edges after the salad is in the dishes.

Put a layer of hot refried beans in the bottom, and a layer of heated chicken on top
of that, topped with a layer of shredded cheese and wait to allow it to melt some.

On the cheese add layers of lettuce, tomato, onion and Ro-Tel corn to taste.

Sprinkle more cheese on top. Garnish with a dollop of sour cream and a dollop of
guacamole to taste. Add some tomato salsa if desired.
The Salad Chef presents ...
Taco Salad
at The Fatted Café
More Mexican ...
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Guard Cat on Duty
2 taco shells, or Taco chips, arranged in 2 salad dishes
Refried beans
1 boneless, skinless chicken breast half, roasted ahead
   (slow roasted, then pulled apart, shredded)
Shredded cheese, Monterey Jack
   or Kraft's 4-Cheese Mexican Mix
Iceberg lettuce, sliced thin
Tomato, diced small
Sweet onion, diced small
Ro-Tel Corn (a can of whole kernel corn
    and a can of Ro-Tel, heated together)
Sour cream
Tomato salsa, optional