Toss everything you love about tacos–from the shells to the cheese–into a hearty salad.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- Four 6-inch corn tortillas, preferably white, cut into 1/4-inch thick strips
- 4 tablespoons vegetable oil
- 2 1/2 teaspoons taco seasoning
- Kosher salt
- 2 tablespoons chopped pickled jalapenos, plus 3 tablespoons brine
- Two 15-ounce cans black or pinto beans (or a mix), rinsed and drained
- One 14-ounce bag coleslaw mix
- 2 cups loosely packed and roughly chopped fresh cilantro
- 1 cup shredded Cheddar
- 2 medium tomatoes, chopped
- 1/2 small red onion, finely chopped
- 1/3 cup sour cream (optional)
Instructions
- Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
- Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
- Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 746 |
| Total Fat | 40 g |
| Saturated Fat | 11 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 17 g |
| Sugar | 17 g |
| Protein | 25 g |
| Cholesterol | 43 mg |
| Sodium | 1126 mg |
| Serving Size | 1 of 4 servings |
| Calories | 746 |
| Total Fat | 40 g |
| Saturated Fat | 11 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 17 g |
| Sugar | 17 g |
| Protein | 25 g |
| Cholesterol | 43 mg |
| Sodium | 1126 mg |
Reviews
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