Fiesta salad

Fiesta Salad recipe

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Six 8-inch flour tortillas
2 Tablespoons margarine, melted
1 pound lean ground beef
1 package taco seasoning mix
3/4 cup water
2 cups lettuce, shredded
One 15-ounce can pinto beans, drained
1 large tomato, chopped
1 medium red onion, sliced into rings
1/2 cup ripe olives, sliced
1 cup evaporated milk
2 cups cheese, shredded
Jalapeno pepper slices (optional)

Brush tortillas lightly with margarine. Make individual tortilla bowls by inverting oven-proof cereal bowls on cookie sheet. Mold one tortilla around each bowl. Bake at 350 degrees for 10 minutes.

Brown ground beef in skillet until crumbly. Drain off excess drippings and add seasoning mix and water. Simmer 10 minutes and remove from heat. Add beans, tomato, onion, and olives to beef mixture. Sprinkle 1/3 cup lettuce in each tortilla bowl. Spoon 1 cup meat mixture over each bowl of lettuce. Heat evaporated milk in saucepan until bubbly around edges. Add cheese and reduce heat to low. Stir until cheese melts. Add peppers, if desired. Pour cheese over meat mixture in each bowl.

Serves: 6

Tags: recipe, Fiesta salad, cooking, diy