Mexican Haystack (All-Purpose Ground-Meat Mix) Recipe

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Ingredients:

8 flour tortillas
2 cup All-Purpose Ground-Meat Mix (see re
or Chicken Mix, (see recipe)
1/2 tsp ground cumin
Shredded lettuce
4 cup Pinto Bean Mix, (see recipe)
3 medium tomatoes, diced
1 cup Guacamole, (see recipe)
2 cup shredded Longhorn cheese
1/2 cup chopped green onions
1 cup sour cream
7 oz green-chile salsa

Instructions:

Preheat oven to 375°F. Lightly spray baking sheet with vegetable cooking
spray. Cut tortillas into 1/4" strips; place on prepared baking sheet.
Lightly
spray tortilla strips. Bake 5 to 8 minutes, until strips are lightly
browned.
Carefully remove from oven and cool. In a skillet heat All-Purpose
Ground-Meat
Mix. Add cumin and simmer until heated through, about 10 minutes. On
individual serving plates layer all ingredients. First stack tortilla
strips
and meat mixture. Then layer shredded lettuce, beans, tomatoes, Guacamole,
cheese, onion, sour cream and salsa as desired.

Description:
"Baked tortilla strips are amazingly crisp and so much better for you
than fried."
Source:
"Make-A-Mix"
S(MC formatted by):
"Sandy McClure <sandyklaws@aol.com>"

Per serving: 631 Calories (kcal); 33g Total Fat; (46% calories from fat);
21g Protein; 64g Carbohydrate; 57mg Cholesterol; 914mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 6 Fat; 0 Other Carbohydrates

Recipe by: Karine Eliason, Nevada Harward & Madeline Westover

Converted by MM_Buster v2.0n.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 470 Calories; 21g Fat (39.2%
calories from fat); 11g Protein; 61g Carbohydrate; 5g Dietary Fiber; 17mg
Cholesterol; 536mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6

 

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