Tossed Tostada Salad

This Southern California luncheon favourite is a complete meal.

Ingredients:

• 4 cup torn mixed greens
• 1 can kidney beans, rinsed and drained
• 1 medium tomato, cut in wedges
• 1 can sliced olives, drained
• 1/2 cup shredded sharp cheddar cheese
• tostada beef, see below
• 1 cup coarsely crushed corn chips
• 1/4 cup oil
• 3 tablespoon lemon juice
• salt, to taste
• sour cream
• 1/2 avocado, peeled and sliced (if desired)

Directions:

• Place mixed greens into a large bowl.
• Top with drained beans, tomato wedges, olives, and cheese.
• Cover with damp paper towel and refrigerate.
• Prepare tostada beef.
• Before serving, sprinkle crushed corn chips over salad.
• Stir oil into warm tostada beef.
• Toss with salad .
• When all ingredients are coated with oil, toss in lemon juice and salt to taste.
• Top with a spoonful of sour cream and garnish with avocado.

Tostada Beef

Ingredients:

• 1/2 lb lean ground beef
• 1/4 cup minced onion
• 1/4 cup minced green pepper
• 1 garlic clove, minced
• 2 teaspoon chili powder
• 1/2 teaspoon salt
• 1 teaspoon flour
• 1/4 cup water

Directions:

• Sauté ground beef in a medium skillet over medium heat, breaking meat into small chunks.
• Add onion, green pepper, and garlic.
• Sauté until vegetables are tender and ground beef is cooked through.
• Drain excess drippings
• Stir in chili powder.
• Simmer 30 seconds.
• Add salt and flour.
• Stir until mixed well.
• Stir in water.
• Simmer and stir until water is absorbed or evaporated and mixture is moist but crumbly.