| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Vegetables | Meat | 8 | Servings | |
INGREDIENTS
| 2 | c | Beef; Cooked, Shredded |
| 1 | c | Refried Beans; Below |
| 8 | Flour Tortillas; * | |
| 2 | c | Lettuce; Shredded |
| 2 | c | Tomatoes; Chopped, 2 Medium |
| 1 | c | Cheddar Cheese; Shredded |
| 1/2 | c | Lard Or Vegetable Oil |
| 2 | c | Pinto Beans; Cooked |
| 2 | tb | Chile Powder |
| 1 | tb | Cumin; Ground |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
REFRIED BEANS * Tortillas should be 10-inches in Diameter and warmed. Heat beef and refried beans separately. Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired. Date: Tue, 11 Jun 1996 02:59:32 -0400 From: Dennis <dennisjy@ix.netcom.com> MM-Recipes Digest V3 #162 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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