Knock-Off Topopo Salad

There is a little Mexican restaurant here in town that makes a stellar salad - it's so good I don't think I've ever ordered anything else. And it's HUGE so sharing is a must, it isn't a salad that's going to hold over very well but it's too delicious to waste...so if you go there bring a friend! I have adapted this salad to make it more user friendly (and smaller) at home by skipping a couple steps and changing a few things.

The original salad has a base of mashed pinto beans and cheese on tortilla chips, then spread with guacamole, and topped with (a LOT of) salad. Here's how I make it...

For the salad, mix together in a large bowl:
-4 cups shredded iceberg lettuce
-2 1/2 oz. diced tomatoes
-2 1/2 oz. shredded chicken
-2 1/2 oz. shredded cheddar cheese
-2 1/2 oz. shredded monterey jack cheese
-2 1/2 oz. thawed frozen peas
-2 1/2 oz. scallions, chopped
- 1 diced avocado
season with oil and vinegar, salt and pepper to taste

Chip layer:
Spread tortilla chips on a baking sheet, spread mashed, whole, or refried beans on top. Sprinkle with a big handful of shredded cheddar and bake until the cheese is melted (you can also microwave this if you use a large plate instead of the baking sheet).

To serve: you have two choices - either put the chip layer on a large serving dish and top with all of the salad (then everyone helps themselves) or divide the chips onto individual plates and proportion out the salad on top of each one. Sprinkle parmesan cheese over the top of the salad.

Serves 4.

Note: I eyeball these ingredients - too much work to measure 2 1/2 ounces of each of those things, just wing it! It'll be good (and messy) I promise! Oh, and this is the place that only serves margaritas, beer, and tequila that I told you about, and the waitress recommended tequila over a ton of fruit - yum. Click here for that post.