Mexican Dinner Salad


1 pound lean ground beef

1 large onion, chopped

1 (141/2-ounce) can chopped tomatoes, undrained

1 (1/4-ounce) envelope taco seasoning mix

3/4 cup water

1 (16-ounce) can pinto beans,

rinsed and drained

1 (8-ounce) package pasteurized process cheese spread, cut up

Shredded lettuce

4 tortilla salad shells or boats (see note below)

Toppings: chopped tomato, sliced ripe olives



Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain.

Stir in tomatoes, seasoning mix, and 3/4 cup water; cook over medium heat 10 minutes or until liquid evaporates.

Stir in pinto beans and cheese spread, and cook until cheese spread is melted.

Serve over shredded lettuce in tortilla salad shells with desired toppings.

Note: If you can't find tortilla salad shells in your grocery store, serve over tortilla chips.

Serves 4