(Some people call these "Haystacks." The dressing is what makes these different. This can feed a big crowd.)
Chopped tomatoes
Shredded lettuce
Grated Cheddar cheese
Pinto beans
Fritos
"Mexican Salad Dressing" (recipe below)
Assemble as you would a tostada: Layer each person's plate with Fritos, spoon a generous layer of beans over that, then layer with grated cheese, lettuce, and tomatoes. Top with Mexican Salad Dressing.
Notes:
Other corn chips might be suitable, but we like the flavor of Fritos the best. Beans should be home-cooked, not canned, and a little juicy.
2 tsp. paprika
½ tsp. black pepper
1½ tsp. herb seasoning
1 tsp. garlic salt
1 tsp. onion salt
1 T. dry mustard
½ C. sugar
¼ tsp. oregano
½ C. red garlic wine vinegar
¼ C. tarragon vinegar
¼ C. lemon juice
¼ C. Salsa Brava
1 can (15 oz.) tomato sauce
½ C. water
1 bottle (24 oz.) safflower oil
½ stick extra sharp grated Kraft Cracker Barrel cheese
Blend all ingredients together. Serve on Fritos & Beans.
Note: If you save the bottle the oil came in, the leftover dressing can be stored in it. Also. Salsa Brava, if you don't know, is a bottled taco sauce made by La Victoria. If you can't find it, you can substitute another bottled taco sauce -- not salsa -- taco sauce.
courtesy of:
