Taco Salad

From The Everything Glycemic Index Cookbook by Nancy Maar



Ingredients:
16 taco chips
1 cup grated Cheddar or Monterey Jack cheese
1 bag baby spinach, shredded
2 sweet red roasted peppers, chopped
1 sweet onion, chopped
1 cup salsa
1/2 cup sour cream

Directions:
Arrange taco chips on serving plates. Sprinke with cheese and place under broiler until cheese melts. Top taco chips with spinach, peppers, and onion. Serve with salsa and sour cream on the side.

Comments:
Remember what I said about Adam liking his nachos with all the crap up on top of it? Well this is that preference at work again. I left off the red peppers and subbed a green onion. Overall it was ridiculously simple and he ate it. I can't ask for more than that.