TEX-MEX RICE AND BEANS DIPPING PLATE

Tex-Mex Rice and Beans Dipping Plate image

Provided by Annacia * @Annacia

Number Of Ingredients 10

10 - corn tortillas (6 inches)
1/2 pound(s) lean ground beef
1 can(s) (15 ounces) pinto beans, rinsed and drained
1 1/2 cup(s) salsa, your favorite
1 tablespoon(s) chili powder
3/4 teaspoon(s) ground cumin
1/4 teaspoon(s) salt
2 cup(s) hot cooked rice
1/2 cup(s) shredded reduced-fat mexican cheese blend or more if you like
1/4 cup(s) sliced green onion

Steps:

Cut each tortilla into six wedges; arrange in a single layer on a baking sheet coated with cooking spray. Spray tortillas with cooking spray. Bake at 400° for 8-10 minutes or until crisp; remove to a wire rack to cool.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink. Add the beans, tomatoes, tomato paste, chili powder, cumin and salt; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
Spoon over rice onto a serving platter. Top with beef mixture, cheese and green onions. Arrange tortilla wedges around edge of platter. Enjoy.