Steak taco salad from Cook’s Country Magazine, Apr/May 2018 (page 6)

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Notes about this recipe

  • Rinshin on March 24, 2018

    This is just what I expect in taste and appearance from some of the better Southwest/CalMex restaurants. Very easy to put together within 1 hour. Instead of pinto, used black beans. The buttermilk/avocado dressing was suited in this salad with the right piquancy and acidity from limes. The only minus was their use of Fritos. The texture of Fritos was too hard and crunchy to eat easily. Next time I am using more light textured corn chips or flax chips slightly crushed for easier eating. Photo added.

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