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Ingredients
- 6 (7-inch) flour tortillas
- 2 c. (8 oz.) shredded Mexican-style cheese blend, divided
- 8 oz. lean (90 percentage) ground beef, cooked, drained and crumbled
- 1/2 c. salsa
- 2 c. thinly sliced lettuce
- 1 tomato, seeded and diced
- 3 green onions with tops, thinly sliced
- 1/2 c. pitted ripe olives, sliced
Preparation
Step 1
Preheat oven to 350 degrees F. cut each tortilla into 6 wedges. Starting at outside edge of Large Round Stone, arrange tortilla wedges in a circle with sides overlapping and points toward center; repeat to cover entire surface of baking stone. Bake 8-10 minutes or until chips are lightly browned and crisp; remove from oven. Meanwhile, combine cooked ground beef and salsa. Thinly slice lettuce, dice tomatoes and thinly slice green onions using chef’s knife. Sprinkle 1 cup of the cheese evenly over hot tortilla chips. Top evenly with beef mixture, lettuce, tomato, onions, olives and remaining cheese.