Taco Salad

Tonight we had one of our favorite salads - taco salad in a tortilla shell. You can pick and choose what you like on your salads, but here's what we usually have:

Taco Salad

Ingredients:
1 can refried beans
1 can pinto beans, drained and rinsed
1/2 lb. ground beef, browned (I like to season mine with chili powder and season salt)
Lettuce, chopped
1 tomato, seeded and diced
Shredded cheddar cheese
Sour cream
Salsa
Tortillas

Directions:
1. To make tortilla shells, fill medium saucepan 1/2 full with cooking oil and heat over medium high heat.
2. Remove both ends of the pinto bean can, remove label, wash and dry well.
3. Once the oil is heated, place one tortilla on the top of the saucepan and press the can (using tongs) into the center, pressing the tortilla down into the oil. Allow the tortilla to cook for a few minutes with the can still in the center, then remove can. Continute to turn the tortilla in the hot oil until it holds its form. Remove from the oil and place upside down on paper towels. Allow to cool for a few minutes and serve warm.