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Portable taco salad
| Okay, so this takes a little assembly at lunch time--but it’s so worth it. If you have a sectional plastic container, here’s the perfect use for it. Otherwise, just use a few individual ones--it all goes together in the end. |
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Ingredients
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2 cups (500 mL) shredded romaine or iceberg lettuce |
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1/4 cup (50 mL) chopped tomato |
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1/2 cup (125 mL) canned kidney or pinto beans, rinsed and drained |
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1/2 cup (125 mL) salsa |
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1/2 cup (125 mL) shredded Monterey jack or Cheddar cheese |
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1/4 cup (50 mL) sour cream (regular or low fat) |
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1 cup (250 mL) tortilla chips (regular or baked) |
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1. In a plastic container big enough to use as a bowl for the finished salad, toss together the lettuce and tomato. In a small plastic container with a tight-fitting lid, stir together the beans and the salsa. Pack the shredded cheese and sour cream in separate plastic containers. Finally, pack the tortilla chips in a zip-top plastic bag. |
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2. Okay, you’ve got all the components. Now what? At lunch time, open the container of lettuce. Dump the bean mixture on top, add a dollop of sour cream and sprinkle with shredded cheese. Finally, crumble the tortilla chips on top and lunch is served! |
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Makes 1 serving. |
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How kids can help
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Prepare all the ingredients for the taco salad and place in containers. |
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Assemble at lunch time. |
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