Learn to make even taco salad bowl or shells at home...More detail at http://www.veggierecipevideo.comIngredients Corn tortillas 2 Pinto beans 1 Cup (16 tbs), boiled Chunky salsa sauce 2 Tablespoon Red onion 1 Medium, finely chopped Bell pepper 1 Medium, finely chopped Lettuce 1 Cup (16 tbs), shredded Tomato 1 Medium, finely chopped Olive 12 Small Guacamole 2 Tablespoon Sour cream 2 Tablespoon Jalapeno 2 Tablespoon, chopped Cheese 1 Cup (16 tbs), shreddedDirectionsGETTING READY 1. Preheat the oven at 350 degrees F. MAKING For making the tacos : 2. Spray a tortilla with butter spray, place on an inverted cup and again spray with the butter spray. 3. Spray another tortilla with the butter spray, place in a regularly placed cup and spray again with butter spray. 4. Bake in the preheated oven for about 10 minutes. For making Pinto beans chili : 5. In a pan heat oil, add the pinto beans and salsa sauce and let it boil with cover for about 15 minutes. SERVING 6. Into one taco shell add lettuce, guacamole, sour cream, onion, bell pepper, tomato, olives, jalapeno, shredded cheese and pinto beans chili. 7. Break the other taco shell into chips and add lettuce, guacamole, sour cream, onion, bell pepper, tomato, olives, jalapeno, shredded cheese and pinto beans chili.
