Mexican Bean Taco Salad
By: Anonymous
Published: Thursday, February 18, 2010 - 1:10am

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

1 *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. 2 Divide into tortilla bowls. Add garnishes and serve with salsa and sour cream. 3 Note: this is good served with guacamole also. Jo Anne Merrill