1
Preheat oven to 180°C Divide the tortillas between two baking trays. Bake for 5 minutes, or until crisp. Cut the tortillas into wedges.
2
Place the eggs in a saucepan and cover with cold water. Bring to the boil, stirring occasionally to centre the yolks, boil for 7 minutes. Drain and plunge into cold water. Peel eggs and cut into quarters.
3
Combine the salad (including bacon and croutons from the salad mix), red kidney beans and avocado with the eggs and tortilla. Whisk the Caesar salad dressing with the taco seasoning and sour cream. Drizzle the dressing over salad, and serve immediately.

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Nutrition Facts
Serving Size 1 (253g) Recipe makes 4 servings The following items or measurements are not included below: mixed salad greens taco seasoning mix
Calories 426
Calories from Fat 141		(33%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 221mg		73%
Sodium 380mg		15%
Potassium 742mg		21%
Total Carbohydrate 51.6g		17%
	Dietary Fiber 10.8g	43%
	Sugars 1.8g
Protein 20.6g		41%
Vitamin A 374mcg		7%
Vitamin B6 0.3mg		14%
Vitamin B12 0.8mcg		12%
Vitamin C 4mg		6%
Vitamin E 1mcg		4%
Calcium 157mg		15%
Iron 5mg		31%
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Mexican Style Caesar Salad