YIELD Makes 6 servings
This picnic salad is a specialty of San Juan River rafting trips. The precooked meat and shredded cheese are transported in plastic bags; the final assembly takes place on the river bank.
INGREDIENTS
1 pound 90% lean ground beef 1 jar (8 ounces) mild or medium picante sauce, divided 1/2 teaspoon dried oregano 1/2 teaspoon salt 1 can (15-1/2 ounces) kidney beans, drained 1 can (2-1/4 ounces) sliced pitted black olives, drained 1 medium head iceberg lettuce, shredded 2 medium tomatoes, diced 1/2 small red onion, chopped 1 cup (4 ounces) shredded Cheddar cheese 1 large avocado, peeled and pitted 1/2 cup sour cream 1/2 cup French dressing 1 teaspoon cumin seeds 1 bag (16 ounces) tortilla chipsPREPARATION:
- Crumble meat into large skillet; stir over medium-high heat until browned. Spoon off and discard pan drippings. Add 2 tablespoons of the picante sauce, the oregano and salt. Cook 2 minutes, stirring constantly; let cool. Combine meat mixture, beans, olives, lettuce, tomatoes, onion and cheese. Chop avocado; add to salad. Whisk sour cream, French dressing and 1/2 cup of the picante sauce in small bowl until well blended, reserving any remaining picante sauce for another use. Pour dressing over salad; sprinkle with cumin seeds. Toss gently to mix. Place 6 to 8 tortilla chips on each serving plate; top with salad. Serve with additional tortilla chips.