Mexican Bean Taco Salad 3/4 c Beef, Cooked, Shredded
3/4 c Pinto Beans, Dry, Cooked
1/2 c Green Onions -- Chopped
2 tb Green Chilies, Canned -- Diced
1/2 c Cheddar Cheese, Shredded
1/4 c Monterey Jack Cheese Shredded
Tortilla Bowls*
Garnishes:
1/4 c Olives, Black, Sliced
1/3 c Tomatoes -- Diced
Salsa, Bottled
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. Mexican Bean Taco Salad printer friendly version located here. (Just the recipe. Nothing else.)
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