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