Tuesday, July 7, 2009

QUICK AND EASY FIESTA TACO SALAD

6 (6-inch) flour tortillas
1 lb ground beef
1 can (15-oz) chili beans
1 head iceberg lettuce, chopped or shredded
1 bunch green onions, chopped
2 tomatoes, chopped
1 medium pkg tortilla chips, crushed
1 cup shredded Monterey Jack cheese (pepper Jack is even better)

Preheat oven to 425 degrees. Line 2 baking sheets with foil. Invert 3 6-oz custard cups on each of the baking sheets; place about 3-inches apart. Spray the tortillas with nonstick cooking spray and drape one tortilla over each inverted cup. Bake at 425 until lightly browned and crisp, about 8 minutes. Let stand until cool.

Meanwhile, brown the beef in a large skillet over medium heat. Stir meat to crumble. Drain the meat to remove excess fat. Return meat to the skillet and add the chili beans. Simmer mixture, stirring frequently, for about 5 minutes.

Invert the tortilla bowls and layer with lettuce, beef mixture, green onions, and tomatoes. Sprinkle with chips and cheese.

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