You can use a jar of salsa, or make my famous Pico de Gallo. This is my husband and youngest daughter's absolute favorite salsa! They just eat it out of the container with a spoon. That recipe is worth the price of admission! **
** Since I don't use a lot of tortilla chips, I sometimes make Southwest Garlic Bread to go with it instead (posted under bread) **
TACO SALAD
1/2 to full head of iceberg lettuce, shredded
1-2 cups grated cheese (Cheddar or Mexican blend)
1 jar Salsa (16 oz ~ but probably won’t use all of it) or homemade
2-3 Roma tomatoes, chopped
1/2 onion, chopped (or 4-5 green onions, chopped)
1 can chili beans, undrained (pinto beans are fine too)
1 avocado, cut into pieces
1 small jalapeno, seeded & minced (optional)
1 small can sliced black olives (optional)
1-2 handfuls tortilla chips (slightly crunched)
***
Mix everything together (start with only 1/2 jar of Salsa) and serve immediately. If you want to do it ahead, layer the beans & salsa on bottom of large bowl; then tomatoes, onion, olives, avocado, cheese ~ ending with lettuce on top (so it won’t wilt). Don’t add the tortilla chips until you’re ready to serve. * 4-6 Main Dish servings
You could also add 1 can of corn, drained, if you want
***
My award-winning PICO de GALLO
1 bunch of cilantro (pulsed finely in food processor or minced finely)
3-4 medium-small tomatoes..........................1-2 green peppers, seeded
1-4 jalapenos, seeded (depending how HOT you like it)
1/2 white onion
Pulse the above vegetables in food processor, until chunky chopped. Put in a bowl with the cilantro and add:
1 heaping TB crushed garlic..........................1 tsp oregano
1 tsp Kosher or sea salt...................................1 TB EACH white vinegar AND olive oil
Chill and serve with tortilla chips or however you like it!