Kat's
Fajita
Taco
Salad
1 to 1 1/4 pounds seasoned Beef Fajitas
1 can (15 ounce) kidney or black beans, rinsed and drained
1 large tomato, cut into wedges
1 avocado, cut into wedges
1 cup coarsely crushed tortilla chips
1/3 cup sour cream
2/3 cup salsa picante Tex Mex Sauces
16 oz. 1 bag of garden salad
1 cup shredded Monterrey Jack cheese
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat
gas grill on High 10 minutes with lid closed. Grill beef fajitas 4 inches above
Medium heat (375 degrees surface temperature) 8 to 10 minutes per side. Remove
from grill and cut across the grain into 1/4- inch thick strips. Set aside to
cool slightly. While fajitas grill, rinse and drain beans. Cut tomato and
avocado into wedges. Crush tortilla chips. Blend sour cream and salsa in a large
serving bowl and toss with salad blend, cheese, beans, tomato, avocado and
tortilla chips. Lay fajita strips over top and serve immediately.
...the best way to give advice to your children is to find out
what they want and then advise them to do it.
- Harry S. Truman