Cafe Rio Salads

Ingredients:
Tortillas (large, burrito size)
Crispy tortilla strips (like those skinny chips)
Guacamole
Sour Cream
Pico de Gallo
Tomatillo Dressing
Lettuce (I use Romaine, then shred it into strips)
Shredded cheese (Cheddar or Fiesta mix work well)
Chicken
Lime Rice
Corn Salsa

Directions:
Make above dishes as explained in previous posts (click on links above).
In a shallow, round, tin pan (like a pie crust pan, but with vertical sides instead of slanted), lay your warm tortilla. Then add shredded cheese (or add before warming up tortilla so the cheese will be melted). Then add rice, chicken, corn salsa, and lettuce. Then add remaining ingredients as desired. Dressing should be last.

Prep Time: Okay, honestly, it took me about 3 hours to make all this stuff on the same day. But it's so good and the left-overs can last for a long time. The other idea is to have a dinner party & then assign each person/couple one of the big dishes.

Source: My sister Erin

Variations: We turned this into burritos last week because I forgot to buy lettuce. The crispy tortilla strips aren't necessary, but they sure make it taste like the original salad.

Marcos' Rating: 9