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COLBY FIESTA SALAD 6 (6-inch diameter) flour tortillas 2 Tbsp. melted butter 1 lb. ground chuck 1 pkg. (1 1/4 oz.) taco seasoning mix 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 rings 1/2 c. pitted ripe olives 1 c. evaporated milk 2 c. (8 oz.) shredded Colby cheese chopped jalapeno peppers (if desired) 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |