| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Mexican | 2 | Servings |
INGREDIENTS
| 3/4 | c | Beef,Cooked,Shredded |
| 3/4 | c | Pinto Beans,Dry,Cooked |
| 1/2 | c | Green Onions — Chopped |
| 2 | tb | Green Chilies,Canned — |
| Diced | ||
| 1/2 | c | Cheddar Cheese,Shredded |
| 1/4 | c | Monterey Jack Cheese |
| Shredded | ||
| Tortilla Bowls* | ||
| Garnishes | ||
| 1/4 | c | Olives,Black,Sliced |
| 1/3 | c | Tomatoes — Diced |
| Salsa,Bottled | ||
| Sour Cream |
INSTRUCTIONS
*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
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