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| Mexican Bean Taco Salad Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 2
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Ingredients
3/4 cup beef,cooked,shredded
3/4 cup pinto beans,dry,cooked
1/2 cup green onions -- chopped
2 tablespoon green chilies,canned --
1 diced
1/2 cup cheddar cheese,shredded
1/4 cup monterey jack cheese
1 shredded
1 tortilla bowls*
1 garnishes
1/4 cup olives,black,sliced
1/3 cup tomatoes -- diced
1 salsa,bottled
1 sour cream
Cooking 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
mexican
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