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Crispy Tortilla Salad Recipe

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This recipe for Crispy Tortilla Salad, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, June 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 corn tortillas, 6-inch diameter
1 head iceberg lettuce, shredded (about 6 cups)
4 oz. part-skin mozzarella cheese, shredded
2 oz. reduced fat cheddar cheese
1 19-oz. can kidney beans, rinsed and drained
3 medium tomatoes, chopped
1 cup salsa

Directions:
Directions:
1. Preheat oven to 350. bake tortillas in a single layer on a baking sheet for 10 to 15 minutes, or until crisp and lightly browned.
2. top each tortilla with layers of shredded lettuce, cheeses, kidney beans, tomato and salsa. Serve with additional salsa on the side.

Number Of Servings:
Number Of Servings:
6

 

 

 

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