| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Polkadot, Ummm…, Mexican, Ground meat | 1 | Servings |
INGREDIENTS
| 1 | lb | Ground Beef |
| 1 | md | Onion, chopped |
| 2 | c | Picante sause (salsa for you people that aren't cooking-literate) |
| 1 | 15-ounce can pinto or black bean, rinsed and drained (We leave these out because of my allergies) | |
| 1 | ts | Chili powder (We use more) |
| 1 | lg | Tomate, chopped |
| 1 | lg | Or 2 small ripe avocados, seeded and diced |
| 1/2 | c | Sliced ripe olives |
| 1 | c | Grated cheddar cheeses (4 ounces) |
| 1/2 | To 1 cup sour cream, as desired | |
| Tortilla chips | ||
| Warmed flour tortillas |
INSTRUCTIONS
In a 12-inch skillet, brown meat with onion; drain. Add picante sauce, beans, and chili powder; bring to a boil. Reduce heat and simmer uncovered 5 minutes. Stil 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 picanta sauce. This recipe was conceived by Michael Koelsch, a high-school junior from Idaho Falls, Idaho; he won $1,000 for it in the 6th annual Pace Picante Sauce Young Cooks Recipe Contest. You can cut the fat in this recipe by using extra-lean ground beef, low-fat cheese, and nonfat sour cream, but it doesn't taste as good. ;) * The Polka Dot Palace BBS 1-201-822-3627 Posted by UMMM... on 06-28-95 Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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