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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Mexican Polkadot, Ummm…, Mexican, Ground meat 1 Servings

INGREDIENTS

1 lb Ground Beef
1 md Onion, chopped
2 c Picante sause (salsa for you people that aren't cooking-literate)
1 15-ounce can pinto or black bean, rinsed and drained (We leave these out because of my allergies)
1 ts Chili powder (We use more)
1 lg Tomate, chopped
1 lg Or 2 small ripe avocados, seeded and diced
1/2 c Sliced ripe olives
1 c Grated cheddar cheeses (4 ounces)
1/2 To 1 cup sour cream, as desired
Tortilla chips
Warmed flour tortillas

INSTRUCTIONS

In a 12-inch skillet, brown meat with onion; drain. Add picante sauce,
beans, and chili powder; bring to a boil. Reduce heat and simmer uncovered
5 minutes. Stil in tomato, avocado and olives; remove from heat. Sprinkle
with cheese; spoon sour cream onto center of meat mixture. Place a row of
tortilla chips around edge of skillet; serve immediately with additional
tortilla chips, flour tortillas, and additional picanta sauce.
This recipe was conceived by Michael Koelsch, a high-school junior from
Idaho Falls, Idaho; he won $1,000 for it in the 6th annual Pace Picante
Sauce Young Cooks Recipe Contest.
You can cut the fat in this recipe by using extra-lean ground beef, low-fat
cheese, and nonfat sour cream, but it doesn't taste as good. ;)
* The Polka Dot Palace BBS  1-201-822-3627  Posted by UMMM... on 06-28-95
Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9

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