Mexican Style Caesar Salad

1. 1

   Preheat oven to 180C Divide the tortillas between two baking trays.

2. 2

   Bake for 5 minutes, or until crisp.

3. 3

   Cut the tortillas into wedges.

4. 4

   Place the eggs in a saucepan and cover with cold water.

5. 5

   Bring to the boil, stirring occasionally to centre the yolks, boil for 7 minutes.

6. 6

   Drain and plunge into cold water.

7. 7

   Peel eggs and cut into quarters.

8. 8

   Combine the salad (including bacon and croutons from the salad mix), red kidney beans and avocado with the eggs and tortilla.

9. 9

   Whisk the Caesar salad dressing with the taco seasoning and sour cream.

10. 10

    Drizzle the dressing over salad, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.