Topopo Salad (serves 3-4)

SUBMITTED BY: ZIMMER62

EL AZTECO

Stolen from LSJ

http://www.lansingstate
journal.com/apps/pbcs.dll/
article?AID=/20080521/GLW/
805220317/1132/GLW

Ingredients
4 cups of iceberg lettuce
2 1/2 ounces Roma tomatoes, diced
2 1/2 ounces cooked, shredded chicken
2 1/2 ounces cheddar cheese
2 1/2 ounces Monterey Jack
Jalapenos, minced, to taste
2 1/2 ounces frozen peas, thawed out
2 1/2 scallions, chopped
Oil and vinegar dressing (equal parts oil and vinegar), to taste
4 ounces fried tortilla chips
4 ounces pinto beans, mashed
4 ounces additional cheddar cheese
3 ounces guacamole
1 tablespoon Romano grated cheese

Directions
Combine iceberg lettuce, tomatoes, chicken, first two cheeses, jalapenos, peas and scallions in a bowl. Mix well. In a separate
bowl, mix oil and vinegar. Toss with salad mixture.

Take tortilla chips and spread evenly on a serving plate. Spread pinto beans over the chips. Spread additional cheddar cheese
over the pinto beans. Put in the microwave for about one minute, or until melted. (You may also place in an oven pre-heated to
350 degrees for about 10 minutes.)

Spread guacamole over the melted cheese. Top with salad mixture to form a mound. Sprinkle with Romano grated cheese.

Number of Servings: 1

Recipe submitted by SparkPeople user ZIMMER62.

Number of Servings: 1