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ENSALADA MEXICANA (Taco Salad)
1 lb. lean ground beef
3 tbsp. Cactus Willy Southwest Seasoning
1 15 oz. can pinto beans, drained
Lettuce, shredded
Tomato, diced
One bunch green onions, chopped including some of the tops
Ripe olives, diced
Cheddar or longhorn cheese, grated
Sour cream
Salsa
Tortilla chips
Crumble beef in 2 quart casserole, cover with waxed paper and microwave on High for 5 minutes, stirring once. Drain off fat, add Cactus Willy Southwest Seasoning and pinto beans. Cover and microwave mixture on Medium High (70%) for 5 minutes.
To serve: Place tortilla chips on plate and crush. Top with meat mixture. Pass cheese, lettuce, tomato, onion, olives, sour cream, and salsa. Or tear lettuce in bite size pieces in a large salad bowl. Add meat mixture and crushed tortilla chips and toss. Serve on plate and top with cheese, onion, tomato, etc.
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