Recipe - Mexican Bean Taco Salad

Three fourths cup Beef,Cooked,Shredded
Three fourths cup Pinto Beans,Dry,Cooked
One half cup Green Onions Chopped
2 tablespoon Green Chilies,Canned
Diced
One half cup Cheddar Cheese,Shredded
One fourth cup Monterey Jack Cheese
Shredded
Tortilla Bowls*
Garnishes
One fourth cup Olives,Black,Sliced
1/3 cup Tomatoes Diced
Salsa,Bottled
Sour Cream

*To make tortilla bowls: Lightly spread flour tortillas with softened
margarine; place upside down over metal cups such as measuring cups. Crimp
the edges 56 times to flute and bake for 10 minutes or until crisp in a
350 degree oven. Combine first 6 ingredients; add salt and pepper to taste.
Divide into tortilla bowls. Add garnishes and serve with salsa and sour
cream. Note: this is good served with guacamole also. Jo Anne Merrill

Recipe By : Jo Anne Merrill, recipe winner from Del Mar

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip