| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Mr. food, Mrfood1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
pk |
Frozen chopped spinach; thawed and drained |
|
|
; well (10 ounces) |
| 1 |
sm |
Onion; chopped |
| 1 1/2 |
c |
Shredded Monterey Jack cheese; (6 ounces) |
| 1 |
|
Clove garlic; crushed |
|
|
Four 10-inch or eight 8-inch flour; warmed |
|
|
; tortillas |
| 1/2 |
ts |
Chili powder |
|
|
Lime slices; optional |
| 1/4 |
ts |
Ground cumin |
|
|
Jalapeno pepper slices; optional |
| 1/2 |
ts |
Salt |
| 1 |
c |
Prepared chunky salsa |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
In a large nonstick skillet, brown the ground beef, onion, and garlic
over medium heat for 8 to 10 minutes, or until the beef is no longer
pink, stirring occasionally. Pour off the drippings and stir in the
chili powder, cumin, salt, and pepper. Stir in the spinach and heat
through. Remove from the heat and stir in the cheese. Spoon equal
amounts of the mixture into the center of the warmed tortillas; fold
each bottom edge over the filling, then fold each side into the
center, overlapping the edges. Garnish with the lime and jalapeno
slices, if desired, and serve with the salsa.
NOTE: If using fresh jalapeno peppers, here's a tip to protect you
from the sting of the juices and seeds: Rub your hands well with
vegetable oil before handling the peppers. Be careful not to rub your
eyes or the corners of your mouth with your hands until you wash them
well, because the pepper oil stings your eyes and mouths, too!
Coating your hands with oil will make them slippery, so be extra
careful when handling a knife or other kitchen utensils!
Converted by MC_Buster.
NOTES : 4 servings
Converted by MM_Buster v2.0l.
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