| 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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