CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy, Meats |
Mexican |
|
1 |
Servings |
INGREDIENTS
6 |
c |
Shredded romaine |
1 |
|
15 oz. kidney beans |
|
|
rinsed and drained |
1 |
c |
Shredded Jack cheese |
2 |
|
Tomatoes, diced |
1 1/2 |
c |
Diced cooked chicken |
1 |
|
Avocado, diced |
1/4 |
c |
Minced red onion |
1 1/2 |
c |
Diced jicama |
6 |
|
Bacon, cooked and crumbled* |
INSTRUCTIONS
Stir all till blended. 1 can (4 oz.) diced green chilies 1/4 c.
chopped fresh cilantro 2 tbsp. fresh lime juice 1/2 tsp. freshly
ground pepper 1/4 tsp. salt Layer the lettuce, beans, cheese and half
the tomatoes in a large glass bowl. Add the chicken, avocado, onion,
tomatoes, jicama and bacon in rows. Toss with dressing and serve
immediately. Makes 6 servings. Posted to FOODWINE Digest 03 Oct 96
From: Joe Ames <ames@PROLOG.NET> Date: Fri, 4 Oct 1996 10:18:29
-0400
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