Navajo Taco

1 tsp. oil
12 oz. ground beef or pork
15 oz. canned pinto beans, rinsed and drained
1 c. salsa
4 tsp. taco seasoning
8 flour tortillas
Shredded lettuce
Diced tomatoes
Sour cream
Shredded Monterey Jack or cheddar cheese

Heat oven to 450 degrees. Cover a cookie sheet with foil and coat with cooking spray. In a large nonstick skillet over medium heat, heat oil. Add meat and cook 4 to 5 minutes or until no longer pink; drain. Add beans, salsa, and taco seasoning. Bring to boil; reduce heat to low and simmer uncovered 5 to 6 minutes, stirring and mashing some of the beans as you stir, until thickened. Spoon meat mixture into center of each tortilla. Fold in half. Press down gently and place on prepared cookie sheet. Coat tortillas with cooking spray. Bake 8 to 10 minutes or until lightly browned. Garnish with lettuce, tomatoes, sour cream and cheese as desired.

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