Mexican bean taco salad

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

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