Mexican Bean Taco Salad

Photo: flickr user mjuzenas

Ingredients

3/4 cup Beef,Cooked,Shredded

3/4 cup Pinto Beans,Dry,Cooked

1/2 cup Green Onions -- Chopped

2 tablespoons Green Chilies,Canned --

Diced

1/2 cup Cheddar Cheese,Shredded

1/4 cup Monterey Jack Cheese

Shredded

Tortilla Bowls*

Garnishes

1/4 cup Olives,Black,Sliced

cup Tomatoes -- Diced

Salsa,Bottled

Sour Cream

Preparation

*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