Lettuce leaves
6 c. shredded lettuce
6 tortillas, fried crisp
3 c. refried beans
3/4 c. grated Cheddar cheese
1 1/2 c. shredded, cooked chicken meat or shrimp
1 1/2 c. guacamole
6 green pepper rings
18 thinly sliced onion rings
6 ripe olives
6 sm. tomatoes, quartered

Cover bottom of 6 dinner size plates with lettuce leaves and 1/2 cup each of shredded lettuce. Place tortillas on cookie sheet and cover each with 1/2 cup refried beans. On top of the beans, sprinkle 2 tablespoons grated Cheddar cheese, slip cookie sheet under broiler until cheese melts.

Place a tortilla with beans and cheese on top of shredded lettuce on each plate. Sprinkle each with another 1/2 cup of shredded lettuce, then add 1/4 cup shredded chicken or shrimp. Top each salad with 1/4 cup guacamole, garnish with green pepper ring and onion rings, top with ripe olives, tomato quarters. Serves 6.