| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Grains |
Mexican |
Meats, Vegetables, Mexican, Cheese |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Beef; Cooked, Shredded |
| 8 |
|
Flour Tortillas; * |
| 2 |
c |
Tomatoes; Chopped, 2 Medium |
| 1 |
c |
Refried Beans; Below |
| 2 |
c |
Lettuce; Shredded |
| 1 |
c |
Cheddar Cheese; Shredded |
| 1/2 |
c |
Lard Or Vegetable Oil |
| 2 |
tb |
Chile Powder |
| 1 |
ts |
Salt |
| 2 |
c |
Pinto Beans; Cooked |
| 1 |
tb |
Cumin; Ground |
| 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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