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| | Sombrero Spread
1/2 pound of ground beef
1/4 cup of chopped onion
1/4 cup of extra hot catsup
1 1/2 teaspoons of chili powder
1/2 teaspoon of salt
one 8 ounce can (1 cup) of red kidney beans, with liquid
1/2 cup of shredded sharp process American cheese
1/4 cup of chopped stuffed green olives
1/4 cup of chopped onion
1 recipe for Mexican Tostadas
Brown meat and 1/4 cup onion in skillet or chafing dish. Stir in catsup, chili powder, and salt. Mash in beans, Heat through.
Garnish with cheese, olives, and 1/4 cup onion. Makes 1 1/2 cups. Serve hot as a spread for Mexican Tostadas, or for corn chips.
Mexican Tostadas
Start with fresh, frozen, of canned tortilla ( if tortillas are frozen, thaw.) Cut each tortilla in quarters. Fry in shallow hot fat about 4 minutes, turning once.
Drain on paper towels. |
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