If you can't find tortilla salad shells
in your grocery store, serve over tortilla chips.
Mexican Dinner Salad
1 pound lean ground beef
1 large onion, chopped
1 (14 1/2-ounce) can chopped tomatoes, undrained
1 (1/4-ounce) envelope taco seasoning mix
3/4 cup water
1 (16-ounce) can pinto beans, rinsed and drained
1 (8-ounce) package pasteurized process cheese spread, cut up
Shredded lettuce
4 tortilla salad shells or boats
Toppings: chopped tomato, sliced ripe olives
- Cook ground beef and onion in a large
skillet, stirring until beef crumbles and is no longer pink.
Drain. Stir in tomatoes, seasoning mix, and 3/4 cup water; cook
over medium heat 10 minutes or until liquid evaporates.
- Stir in pinto beans and cheese spread,
and cook until cheese spread is melted. Serve over shredded lettuce
in tortilla salad shells with desired toppings.
Makes 4 servings.
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