Tacodillas
Black Bean Salsa and Tortilla Chips
Ingredients
- 1½ lb ground beef
- 1 (10-oz) can diced tomatoes with green chiles
- 2 tsp ground cumin
- 1 tsp garlic salt
- 12 soft taco-size flour tortillas
- 2 (8-oz) pkg shredded Mexican-blend cheese
- 6 Tbsp butter, divided
- 1 (16-oz) container guacamole
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in tomatoes, cumin, and garlic salt. Cook, stirring, 5 minutes.
- Transfer mixture to a large bowl; wipe skillet clean.
- Spoon about ½ cup beef mixture on 1 side of each tortilla; sprinkle each with about ⅓ cup cheese. Fold sides of each tortilla over filling.
- Melt 1 Tbsp butter in skillet over medium heat. Cook tortillas, 2 at a time, in 1 Tbsp butter per batch in hot skillet 3 to 4 minutes per side or until tortillas are browned and cheese is melted.
- Cut into wedges, and serve with guacamole.
Side Dish Ingredients
- 1 (15-oz) can black beans, drained and rinsed
- 1 (8-oz) container fresh salsa
- 1 tsp Mexican seasoning
- 1 (16-oz) pkg tortilla chips
Side Dish Instructions
- Combine beans, salsa, and Mexican seasoning. Serve salsa with chips.
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