Yield: 2 Servings
Measure | Ingredient |
---|---|
¾ cup | Beef,Cooked,Shredded |
¾ cup | Pinto Beans,Dry,Cooked |
½ cup | Green Onions -- Chopped |
2 tablespoons | Green Chilies,Canned -- |
\N \N | Diced |
½ cup | Cheddar Cheese,Shredded |
¼ cup | Monterey Jack Cheese |
\N \N | Shredded |
\N \N | Tortilla Bowls* |
\N \N | Garnishes |
¼ cup | Olives,Black,Sliced |
⅓ cup | Tomatoes -- Diced |
\N \N | Salsa,Bottled |
\N \N | Sour Cream |
*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