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Tostada-Less Taco Salad

402 A Tostada-Less Taco Salad.jpg
402 A Tostada-Less Taco Salad.jpg

Tostada-Less Taco Salad


With all the summertime gatherings and BBQs, I always find that leftovers overflow my fridge and pantry. This tostada-less salad is inspired by just that! Simply peak in the fridge and pantry and instead of using a tostada (the shell that is usually used for taco salads) tuck tortilla chips under everything from leftover salad greens and chicken to black beans and sour cream. Genius, right?

Yield: 4 servings

Oven: N/A

Preparation time: 15 minutes

Cook Time: 4 minutes

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1, 15 1/2-ounce can black beans, liquid included

1/2 teaspoon cumin

1 head iceberg or bibb lettuce, cut or torn into bite size pieces

2 cups cooked Spanish rice – see kitchen note

2 cups cooked shredded chicken (2 chicken breasts) or pork, optional

1/2 onion roughly chopped (approximately 3/4 cups)

2 Roma tomatoes, seeds removed, cut into 1/4-inch cubes (approximately 2 cups)

1 avocado, cut into 1/2-inch cubes

2 green onions, thinly sliced (approximately 1/4 cup)

1 cup crumbled cotija cheese

cilantro, as desired for garnish

sour cream, as desired for garnish

1 bag corn tortilla chips, best quality possible


1.     In a small saucepan over low heat, add beans and cumin mixing until heated through. If desired, add a splash of water to thin consistency.

2.     In each serving bowl or plate, add ingredients in this order: salad greens, rice, beans (using a slotted spoon), chicken or pork (if using), onion, tomatoes, avocado, green onions, Cotija cheese, cilantro and sour cream, if using. Tuck potato chips around the sides and serve!


Kitchen Note:  If desired, omit the chips all together for a delicious and healthy weeknight meal!