Title: Taco, Tostado & Burrito Filling
Categories: Entree Meat
Yield: 6 Servings

3/4	lb	Ground chuck
16	oz	Can Pinto Beans
1	cl	Garlic, minced
2	tb	Onion, finely minced
2	tb	Chili powder
1	ts	Cumin
2	tb	Picante or Salsa

Brown ground chuck over medium heat with onions and garlic. Drain well. Add the picante or salsa, pinto beans, chili powder and cumin. Turn heat to low to medium low and cook slowly, mashing pintos as you stir. Cook until pintos have blended with the meat to form a thick mixture. Spoon into corn or flour tortillas, garnish with any or all of the following: Lettuce, tomato, onion, guacemole, sour cream, salsa.

Serve with Spanish Rice and this easy version of Quesa Dillas: Lay a flour tortilla on a microwave-safe plate. Cover the tortilla with shredded Monterey Jack cheese. Sprinkle with a few peeled, seeded chopped chilis (buy them canned for convenience). Lay another flour tortilla on top and microwave until cheese melts, about 45 seconds. Cut into quarters and serve.

previous

next