Mexican Dinner Salad
If you can't find tortilla salad shells in your grocery store, serve over tortilla chips.
1 pound lean ground beef
1 large onion, chopped
1 (14.5-ounce) can chopped tomatoes, undrained
1 (1.25-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
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.