I am certain that anyone who likes taco salad already has a favorite recipe for it, so this is not for them. This is for me. I have made this three times this summer when it was too damn hot to cook. The first time was a veggie taco salad. The second time was with some bits of steak thrown in. The third time we made tostadas.
I am sure that by next summer I will have forgotten what I did to make this, hence this post. There are tons of possible variations.
TOSTADAS ON THE GRILL
- 1/4 cup mayonnaise
- 1 cup buttermilk
- 2 teaspoons cumin
- 2 teaspoon chili powder
- salt and pepper
Stir together and refrigerate.
Chopped tomato, chopped red onion, sliced black olives, 1 can corn, 1 can kidney beans or black beans, shaved cheese
Top that with
Romaine, iceberg lettuce, shredded cabbage
Wrap with plastic wrap and refrigerate.
On the grill:
Heat refried beans in skillet. Keep diced steak (or chicken, or pork) warm in foil packet.
Place corn tortillas on grill and lightly brush each side with oil.
Flip tortillas as necessary and let them get crisp.
Toss salad with dressing.
Smear crisp tortillas with refried beans. Top with a spoonful of Greek yogurt or sour cream, then with salad, bits of steak, and pour green and/or red salsa on top. Pick up to eat. Have lots of napkins available.
For taco salad, break up some bagged tortilla chips and toss with the salad and dressing. Some avocado would not be amiss with this.