This sounds like a light, Mexican version of the classic Seven-Layered Salad. You could add black beans, chicken breast, or other protein to make it more filling, if you wanted to serve it as a main-course salad. I think a mixture of sour cream and mayo would also be good in the dressing, and I think sliced olives would be nice on top, too.
A fun variation on nachos! I adapted this to our tastes from a recipe card found at the grocery store. I love how filling it is, so it could be used as an appetizer or as a hardy snack... even a meal with a lovely salad!
You can use leftover roast beef or steak in this main dish salad! Adapted from Woman's Day magazine (May, 2005) You may use the dressing posted here, or your own! I like this with balsamic dressing, but I pour the dressing posted here first, then the balsamic on top.
A popular Spanish coffee drink, often served at breakfast. The proportions should be equal quantities milk and strong coffee. The ingredients and instructions include making the coffee with a French press, but you can substitute any very strong brewed coffee or espresso. I wouldn't recommend instant coffee or decaf as neither would likely be strong enough. The scalded milk will be sweeter than fresh milk, so keep that in mind when adding sugar. This recipe is from mrbreakfast.com. Times are estimates.
My mom got this recipe from her mom, and passed it on to me. I've since lightened it up a bit (you can further lighten it by replacing the cheese with lowfat cheese--I just don't like lowfat cheese). I loved this recipe growing up, and my family loves my lighter version. I usually make it after roasting a turkey with some of the leftover turkey meat--it's just as good with turkey as with chicken! Leftovers reheat fine for a day or two, but it doesn't freeze well. You can adjust the heat by using hotter or milder salsa, and replacing the mild chilies with spicy chilies if desired.