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<\/p>\n<\/p>\n
18 oz bag tortilla chips
\n1\/2 lb Queso Oaxaca Mexican cheese, shredded
\n2 tablespoons olive oil
\n1\/2 lb cooked filet mignon cut into bite-sized pieces
\n1-12 oz can whole pinto beans
\n1 cup cooked rice
\n2 cups Mexican cheese
\n2 teaspoons taco seasoning
\n1\/2 teaspoon chili powder
\nSalt to taste optional
\n4 cups romaine lettuce shredded
\n1 avocado diced
\n1\/2 cup 5-Minute Restaurant Style Salsa
\n1\/4 cup sour cream
\n1\/2 bunch cilantro loosely chopped
\n1 lime cut into quarters<\/p>\n
for Chile Verde Salsa :<\/strong><\/p>\n 6 tomatillos husked and washed. About 2 cups. TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n \u2022 Preheat oven broiler to low setting and place oven rack in center position. for Chile Verde Salsa :<\/strong><\/p>\n In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes. Ingredients: 18 oz bag tortilla chips 1\/2 lb Queso Oaxaca Mexican cheese, shredded 2 tablespoons olive oil 1\/2 lb cooked filet mignon cut into bite-sized pieces 1-12 oz can whole pinto beans 1 cup cooked rice 2 cups Mexican cheese 2 teaspoons taco seasoning 1\/2 teaspoon chili powder Salt to taste optional 4 cups romaine […]<\/p>\n","protected":false},"author":2,"featured_media":3089,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\n3 tablespoon of chopped onion
\n1 clove of garlic
\n2 or 3 serranos peppers if using Jalape\u00f1o peppers use 1
\nSalt to taste
\nAbout 3 cups of water to cook the tomatoes and peppers.
\n4 tbsp Chopped Chilantro Optional<\/p>\n<\/p>\nDirections:<\/h2>\n
\n\u2022 Spread tortilla chips on a large baking sheet.
\n\u2022 Sprinkle Queso Oaxaca cheese over chips and set aside.
\n\u2022 In a 10-inch, nonstick skillet over medium flame, add olive oil and heat until shimmering.
\n\u2022 To the skillet, add filet mignon pieces, pinto beans, rice, taco seasoning, and chili powder; heat until thoroughly warmed, stirring as needed. (cooking tip: add a touch of water to this filling while heating if you want to create a juicier texture).
\n\u2022 Meanwhile, place tortillas and cheese under broiler flame and heat until cheese is melted and chips are lightly toasted (about 3 minutes).
\n\u2022 Remove chips and cheese from oven, scatter all topping ingredients over chips (steak, beans, rice, lettuce, avocado, salsa, sour cream,and cilantro).<\/p>\n\nREAD ALSO:<\/span>\u00a0\u00a0Carne Guisada & Rice with chicken for dinner!<\/span><\/div>\n<\/div>\n
\nDrain, reserving \u00bc cup water of the liquid.
\nIn a blender, puree the peppers, tomatillos, garlic and chopped onion, the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
\nTransfer to a bowl and add salt to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"