Mexican bean taco salad

2 Servings

Ingredients

QuantityIngredient
¾cupBeef,Cooked,Shredded
¾cupPinto Beans,Dry,Cooked
½cupGreen Onions -- Chopped
2tablespoonsGreen Chilies,Canned --
Diced
½cupCheddar Cheese,Shredded
¼cupMonterey Jack Cheese
Shredded
Tortilla Bowls*
Garnishes
¼cupOlives,Black,Sliced
cupTomatoes -- 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