A hearty, flavor-filled meal for those hot summer nights!
Don't forget to order your copy of Mom's Pantry's By Heart Cookbook!
Prep Time: 20 minutes Cook Time: 20 minutes
Yield: serves: Makes 6 servings
Here's another great little recipe I picked up on our recent trip to South Texas. A great combination of hot beef filling with cool avocados and lettuce, and crunchy tortilla chips, satisfies all of the taste sensors and your appetite too!
A quick meal for those hot summer nights.
1 lb ground beef 1/2 cup chopped onion 1 (15 oz) can pinto beans, drained 1 tbsp chili powder 1/2 cup picante sauce 1/2 cup Italian salad dressing Lettuce 1/2 cup sliced green onions tortilla chips 1 cup cheese (cheddar or Tex-Mex mix) 1 small avocado, sliced and coated with lemon 1 small tomato chopped
Cook ground beef and chopped onions in skillet. Drain.
Add beans and chili powder and cook until heated.
Remove from heat, and add picante sauce and salad dressing. Allow mixture to cool slightly.
I made lettuce bowls from my head of lettuce, but you can also use a bed of shredded lettuce and chopped green onion as a base. Crush some of the tortilla chips on top of lettuce. Spoon on warm bean mixture.
Top with shredded cheese, chopped tomatoes, and avocado slices. Add whole tortillas to the plate for presentation and dipping.