Cinco De Mayo And Veg. Mexican Taco Salad

Welcoming all our reader friends back, after much needed break and we are celebrating Cinco De Mayo, (5th May) all this week, not with margarita but with some authentic Mexican food..In the United States Cinco de Mayo has taken on a significance beyond that in Mexico.The date is perhaps best recognized in the United States as a date to celebrate the culture and experiences of Americans of Mexican ancestry, much as St. Patrick's Day, Oktoberfest, etc. Cinco de Mayo is observed by many Americans regardless of ethnic origin. Celebrations tend to draw both from traditional Mexican symbols, such as the Virgin de Guadalupe, and from prominent figures of Mexican descent in the United States, including César Chávez.To celebrate, many display Cinco de Mayo banners while school districts hold special events to educate pupils about its historical significance. Special events and celebrations highlight Mexican culture, especially in its music, regional dancing, food, beverages and music. For us, its one more reason to have Mexican feast.  Goes directly to Panch Pakwan & Preeti's Green Gourmet Event.

Know What U Eat: A quick and healthy, after school veg. Mexican snack/lunch/or even a better dinner idea for warm weather now-a-days is famous in my house, which also gives you lot of time to enjoy outdoors with kids/other activities. I have incorporated this dish with organic whole corn low sodium tortilla chips, mashed beans instead of using refried high sodium, high cholesterol beans minus lard* with lots of lettuce, tomatoes, scallions, guacamole, skimmed cheese & a dash of hot sauce, everything UNDER 15 MINS. Very happy to be back blogging again, although waiting for my test scores, due later this month.

Ingredients:

Organic corn tortilla chips (spread in the dish, use as per need)

1 C boiled, mashed kidney/pinto beans minus lard* (vegetarian)

1 Tbsp Taco seasoning

2 C lettuce, finely shredded

1/2 C tomatoes, finely chopped

1/2 C scallions, finely chopped

2-3 Tbsp of guacamole, freshly prepared
2-3 Tbsp beaten yogurt or sour cream

Few drops of lemon juice

Salt & pepper

Hot sauce of your choice, I used Ortega Hot Sauce

1/4 C Authentic 4 cheese mexican, finely shredded

Method:

1.. Add water and salt to mashed kidney/pinto beans along with taco seasoning and bring it to pouring/dropping consistency.

2.. Spread chips in the serving dish, with a help of spoon, drop the bean mixture over these chips

3.. Now, layer it with some lettuce, tomatoes, scallions, guacamole, lemon juice, beaten yogurt, cheese & a dash of hot sauce.

4.. Sprinkle salt & pepper if desire..and its ready to eat..

Note: Lard*: Lard is made of rendered and clarified pork fat, which means high cholesterol content, but no trans fatty acids. 

Substitue of Lard: Equal amount of vegetable oil/ butter for better flavor.

Posted in: Beans,kidfriendly,mexican,quickeasy,snacks,taco salad