Taco Salad Bowl

1 pound thinly sliced, cooked roast beef
1 medium avocado, sliced
2 cups shredded lettuce
1 cup grated Cheddar cheese (4 oz)
1/2 cup Trappey's Green Dragon Sliced Jalapeno Peppers
1 medium tomato, cut into wedges
1/4 cup sliced red onion
2 cups tortilla chips
1 cup tomato juice
2 tbs chili sauce
1 tbs salad oil
1 tbs vinegar
1 tbs chopped onion
1 clove garlic, halved
1/4 tsp ground oregano
1/3 cup Torrido Hot Chili
1 Peppers

Roll roast beef slices into cornucopias. Arrange beef and avocado slices in a circle on a large plate. Mix lettuce, cheese, sliced Jalapeno peppers, tomato wedges and onion in bowl. Place lettuce mixture into center of plate. Garnish with tortilla chips by encircling entire lettuce mixture with chips.

Combine all ingredients for dressing in blender and blend until smooth. Serve dressing separately.

Serve 6 to 8.

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Cajun Country -- New Iberia, Louisiana