SPICY TACO SALAD

Spicy Taco Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Four 6-inch corn tortillas, preferably white, cut into 1/4-inch thick strips
4 tablespoons vegetable oil
2 1/2 teaspoons taco seasoning
Kosher salt
2 tablespoons chopped pickled jalapenos, plus 3 tablespoons brine
Two 15-ounce cans black or pinto beans (or a mix), rinsed and drained
One 14-ounce bag coleslaw mix
2 cups loosely packed and roughly chopped fresh cilantro
1 cup shredded Cheddar
2 medium tomatoes, chopped
1/2 small red onion, finely chopped
1/3 cup sour cream (optional)

Steps:

Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
Copyright 2016 Television Food Network, G.P. All rights reserved.