Photo by: mjuzenas
Mexican Bean Taco Salad
Food Ingredients:
3/4 cup Beef,Cooked,Shredded 3/4 cup Pinto Beans,Dry,Cooked 1/2 cup Green Onions — Chopped 2 tablespoons Green Chilies,Canned — Diced 1/2 cup Cheddar Cheese,Shredded 1/4 cup Monterey Jack Cheese Shredded Tortilla Bowls* Garnishes 1/4 cup Olives,Black,Sliced cup Tomatoes — Diced Salsa,Bottled Sour Cream
Recipe preparation:
1 *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. 2 Divide into tortilla bowls. Add garnishes and serve with salsa and sour cream. 3 Note: this is good served with guacamole also. Jo Anne Merrill
Recipe source: Foodista recipe
