Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 6 servings
2 lbs lean ground beef
3 tablespoons chile powder
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 (15 ounce) cans pinto beans, rinsed and drained
8 ounces Primizie Crispbreads Chile lime or Classic flavors
2 cups shredded lettuce
1 1/2 cups shredded cheddar cheese
3/4 cup chopped tomatoes
6 tablespoons finely chopped onions
Sour cream and minced fresh cilantro
1. In a large sautee pan, cook beef over medium heat until no longer pink; drain. Stir in the chile powder, flour, salt and garlic powder until blended; gradually stir in water.
2. Add the beans and bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
3. To serve, divide Primizie Crispbreads among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro.