Three recipes down two to go! Today we have Hearty Meatless Taco Salad served with Orange Wedges, the "Wednesday" meal from Paula Deen Magazine. Being a lover of Spanish foods, I must say I was a bit skeptical but ended up being pleasantly surprised!
1 head iceburg lettuce, torn into 1-inch pieces
1 head romaine lettuce, torn into 1-inch pieces
1 (15.5 oz) can chili beans, drained and rinsed
1 (15.25 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (8 oz) package of shredded Mexican Cheddar Jack cheese blend
1 tomato, diced
1 (9.25 oz) bag of corn chips
Light Catalina salad dressing
1. In large bowl, combine lettuces, chili beans, corn, black beans, cheese, and tomato.
2. Just before serving, add corn chips and desired amount of salad dressing; tossing gently to coat. Serve immediately with fresh orange wedges.