Southwestern Tortilla Salad Recipe

Heat the oven to 350 degrees F. Put the taco shells on a baking sheet and bake them for about 8 minutes until crisp. Break each in half.

In a medium saucepan, heat 1 tablespoon of the oil over moderate heat. Add the beans, salsa, and ¼ teaspoon of the salt. Cook, mashing with a potato masher, for about 5 minutes.

In a small glass or stainless-steel bowl, whisk together the vinegar, mustard, pepper, chili powder, and the remaining salt. Add the remaining oil, whisking. Add the cilantro.

To serve, spread one side of the taco-shell halves with the refried beans and put 4 on each plate. Top with layers of lettuce, tomatoes, avocado, cheese, chicken, and olives. Pour the dressing over the salads.

Serve and enjoy.