Mexican Pizza Salad (Garden Fresh Salads & Vegetables)
|4 (6 inch)flour tortillas|
|oil; for brushing on tortillas|
|1/2 lbground beef|
|1/4 teaspoonchili powder|
|1 mediumtomato; seeded, chopped|
|1/2 smallonion; chopped|
|1 tablespoonfresh cilantro; chopped|
|2 cupsfresh spinach leaves; shredded|
|1 cupMonterey Jack cheese; shredded|
Mexican Pizza Salad (Garden Fresh Salads & Vegetables) Preparation
Heat oven to 400F. Brush one side of 2 tortillas with oil. Place, oil side down, on ungreased cookie sheet. Bake at 400F for 5 to 8 minutes or until lightly brown and crisp. Repeat for remaining tortillas.
Meanwhile, in medium skillet combine ground beef, salt, chili powder, pepper and cumin. Cook until browned; drain fat. In small bowl, combine tomato, onion and cilantro. To assemble, top each tortilla with lettuce, meat mixture, tomato mixture and cheese. Return to oven. Bake at 400F for 2 to 3 minutes or until cheese melts. Transfer to serving plates.
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