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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This comes from Classic Pillsbury Cookbooks. This is a super summer main dish salad. Ingredients:
4 (6 inch) flour tortillas |
oil |
1/2 lb ground beef |
1/4 teaspoon salt |
1/4 teaspoon chili powder |
1/4 teaspoon pepper |
1/4 teaspoon cumin |
1 medium tomato, seeded, chopped |
1/2 small onion, chopped |
1 tablespoon fresh cilantro, chopped |
2 cups spinach leaves, shredded (can use part lettuce) |
1 cup monterey jack cheese, shredded |
Directions:
1. Heat oven to 400*. Brush one side of 2 tortillas with oil. Place, oil side down, on ungreased cookie sheet. Bake for 5-8 minutes or until crisp and lightly brown. Repeat for remaining tortillas.
2. Meanwhile, in medium skillet combine the ground beef, salt, chili powder, pepper and cumin. Cook until browned; drain. In small bowl, combine tomato, onion and cilantro. To assemble, top each tortilla with spinach, meat mixture, tomato mixture and cheese. Return to oven. Bake at 400* for 2-3 minutes or until cheese melts. Transfer to serving plates.
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