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Taco Salad Recipe


1 (2 ounce) can tomato paste

3 cups water

1 (5 ounce) can Mexican-style diced tomatoes

2 (4 ounce) cans black beans, rinsed and drained

1 (8 ounce) can cream-style corn

1 (16 ounce) can refried beans

2 (2.5 ounce) cans refried beans with chicken, drained

2 cups shredded Cheddar cheese

1 cup shredded lettuce

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded lettuce


In a medium bowl, mix tomato paste, water, Mexican-style diced tomatoes, black beans, cream-style corn, refried beans, refried beans with chicken, Monterey Jack cheese, lettuce and Monterey Jack cheese until well blended. Serve for lunch or dinner.