COLBY FIESTA SALAD|
6 (6-inch diameter) flour
2 Tbsp. melted butter
1 lb. ground chuck
1 pkg. (1 1/4 oz.) taco
3/4 c. water
2 c. shredded iceberg lettuce
1 can (15 1/2 oz.) garbanzo
beans, rinsed and drained
1 large tomato, chopped
1 medium onion, sliced into
1/2 c. pitted ripe olives
1 c. evaporated milk
2 c. (8 oz.) shredded Colby
chopped jalapeno peppers (if
Brush tortillas lightly with butter. Place tortillas,
overlapping slightly, in a round pie plate. Bake in 350 degrees oven
for 10 minutes. Brown ground chuck in skillet until crumbly;
drain off excess drippings. Add seasoning mix and water;
simmer, uncovered, 10 minutes. Meanwhile sprinkle lettuce over
tortillas. Combine ground beef mixture, beans, tomatoes,
onions and olives. Spoon over lettuce.
Heat evaporated milk in medium-sized saucepan until
bubbles form around edges. Reduce heat to low, stirring cheese
until melted. Add peppers, if desired. Pour over ground meat
mixture. Carefully lift out tortillas and topping.
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