Ingredients
- Vegetable oil, for frying
- Eight 6-inch white corn tortillas, quartered
- Salt
- One 15.5-ounce can pinto beans, drained and lightly mashed
- 1 cup shredded cooked brisket (about 5 ounces)
- 2 cups shredded colby and monterey jack cheese mix (8 ounces)
- 1 small head green-leaf lettuce, shredded
- 1 medium tomato, chopped
- Chunky tomato salsa, sour cream and guacamole, for serving
Description
Rachael Ray Magazine
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