Mexican bean taco salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Beef,Cooked,Shredded |
| ¾ | cup | Pinto Beans,Dry,Cooked |
| ½ | cup | Green Onions -- Chopped |
| 2 | tablespoons | Green Chilies,Canned -- |
| Diced | ||
| ½ | cup | Cheddar Cheese,Shredded |
| ¼ | cup | Monterey Jack Cheese |
| Shredded | ||
| Tortilla Bowls* | ||
| Garnishes | ||
| ¼ | cup | Olives,Black,Sliced |
| ⅓ | cup | Tomatoes -- Diced |
| Salsa,Bottled | ||
| Sour Cream | ||
Directions
*To make tortilla bowls: Lightly spread flour tortillas with softened margarine; place upside down over metal cups such as measuring cups. Crimp the edges 5-6 times to flute and bake for 10 minutes or until crisp in a 350 degree oven. Combine first 6 ingredients; add salt and pepper to taste.
Divide into tortilla bowls. Add garnishes and serve with salsa and sour cream. Note: this is good served with guacamole also. Jo Anne Merrill Recipe By : Jo Anne Merrill, recipe winner from Del Mar File