Mexican Composed Salad

Mexican Composed Salad
8 outer leaves of lettuce (optional)
6 cups shredded iceberg lettuce
8 corn tortillas, fried until barely crisp
3 cups refried beans (2 cans, each 1 lb.)
3/4 cup shredded cheddar cheese (3/4)
1 1/2 cup shredded cooked chicken breast (or 1 1/2 cups peeled and deveined cooked shrimp)
Guacamole (recipe follows)
8 green pepper rings
16 thinly sliced onion rings
8 pitted black olives
6 small ripe tomatoes, quartered
Put 1 lettuce leaf on each of 8 plates; top each with shredded lettuce. Put tortillas on cookie sheet. Spread each with refried beans. Sprinkle each with cheese. Broil until cheese melts, about 2 minutes. Put 1 tortilla on each lettuce lined plate. Sprinkle each with remaining lettuce, top each with chicken and guacamole; garnish each plate with a green pepper ring, onion slices an olive and tomato quarters. 
Guacamole: 1 medium ripe avocado, pared halved and seeded. 
1 T. lemon juice
1 medium tomato, peeled and coarsely chopped
2 T. chopped onion
2 T. chopped green chilies.
1/4 t. salt
1/8 t. pepper
Sprinkle avocado with lemon juice in medium bowl. Mash with a fork; add tomatoes, onion, green chilies, salt, and pepper. Blend well. Serve at once.
Serves 8
source: My Old Recipes
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes