| 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
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”