| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Beef, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
|
Medium onion, chopped |
| 2 |
c |
Pace Picante Sauce |
| 1 |
cn |
(15 oz) pinto or black beans |
|
|
Rinsed and drained |
| 1 |
ts |
Chili powder |
| 1 |
lg |
Tomato, chopped |
| 1 |
lg |
Avocado, seeded and diced |
| 1/2 |
c |
Sliced ripe olives |
| 1 |
c |
Shredded cheddar cheese |
| 1 |
c |
Sour cream, as desired |
|
|
Tortilla chips and/or |
|
|
Warmed flour tortillas |
INSTRUCTIONS
In 12-inch skillet, brown meat with onion; drain. Add Pace Picante Sauce,
beans and chili powder; bring to a boil. Reduce heat and simmer uncovered 5
minutes. Stir 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 Pace Picante Sauce.
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