Ingredients
- 6 old el paso flour tortillas
- 4 eggs
- 270 g complete caesar salad in a bag (Woolworths Fresh Caesar salad )
- 420 g red kidney beans
- drained
- rinsed
- 12 avocado
- sliced lengthways
- 3 teaspoons taco seasoning mix
- 12 cup light sour cream
Instructions
- Preheat oven to 180C Divide the tortillas between two baking trays.
- Bake for 5 minutes, or until crisp.
- Cut the tortillas into wedges.
- Place the eggs in a saucepan and cover with cold water.
- Bring to the boil, stirring occasionally to centre the yolks, boil for 7 minutes.
- Drain and plunge into cold water.
- Peel eggs and cut into quarters.
- Combine the salad (including bacon and croutons from the salad mix), red kidney beans and avocado with the eggs and tortilla.
- Whisk the Caesar salad dressing with the taco seasoning and sour cream.
- Drizzle the dressing over salad, and serve immediately.
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