This is a print preview of "Mexican Bean Taco Salad" recipe.

Mexican Bean Taco Salad Recipe
by Global Cookbook

Mexican Bean Taco Salad
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 2

Ingredients

  • 3/4 c. Beef,Cooked,Shredded
  • 3/4 c. Pinto Beans,Dry,Cooked
  • 1/2 c. Green Onions -- Minced
  • 2 Tbsp. Green Chilies,Canned -- Diced
  • 1/2 c. Cheddar Cheese,Shredded
  • 1/4 c. Monterey Jack Cheese Shredded Tortilla Bowls* Garnishes
  • 1/4 c. Olives,Black,Sliced
  • 1/3 c. Tomatoes -- Diced Salsa,Bottled Lowfat sour cream

Directions

  1. To make tortilla bowls: Lightly spread flour tortillas with softened margarine; place upside down over metal c. such as measuring c.. Crimp the edges 5-6 times to flute and bake for 10 min or possibly till crisp in a 350 degree oven. Combine first 6 ingredients; add in salt and pepper to taste.
  2. Divide into tortilla bowls. Add in garnishes and serve with salsa and lowfat sour cream.
  3. Note: this is good served with guacamole also. Jo Anne Merrill