Mexican Pizza Salad

• 4 (6 inch) flour tortillas
• oil
• 12 lb ground beef
• 14 teaspoon salt
• 14 teaspoon chili powder
• 14 teaspoon pepper
• 14 teaspoon cumin
• 1 medium tomatoes, seeded, chopped
• 12 small onion, chopped
• 1 tablespoon fresh cilantro, chopped
• 2 cups spinach leaves, shredded (can use part lettuce)
• 1 cup monterey jack cheese, shredded

1. Heat oven to 400*.
2. Brush one side of 2 tortillas with oil.
3. Place, oil side down, on ungreased cookie sheet.
4. Bake for 5-8 minutes or until crisp and lightly brown.
5. Repeat for remaining tortillas.
6. Meanwhile, in medium skillet combine the ground beef, salt, chili powder, pepper and cumin.
7. Cook until browned; drain.
8. In small bowl, combine tomato, onion and cilantro.
9. To assemble, top each tortilla with spinach, meat mixture, tomato mixture and cheese.
10. Return to oven.
11. Bake at 400* for 2-3 minutes or until cheese melts.
12. Transfer to serving plates.

flour tortillas, oil, ground beef, salt, chili powder, pepper, cumin, tomatoes, onion, fresh cilantro, spinach leaves, cheese

Taken from www.food.com/recipe/mexican-pizza-salad-375650 (may not work)