| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tex-Mex | Sandwiches, Tex-mex | 5 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | md | Onion; chopped |
| 1/2 | ts | Salt |
| 3/4 | c | Chunky salsa |
| 1 | cn | (4 oz) chopped green chiles; drained |
| 2 | c | Shredded cheddar or colby jack cheese; (8 ounces) |
| 10 | 8-inch flour tortillas | |
| Nonstick cooking spray |
INSTRUCTIONS
Preheat the oven to 450° F. In a large skillet, brown the gound beef and onion over medium heat for 8 to 10 minutes, or until the meat is crumbled and no pink remains. Drain off any excess fat. Add the salt, salsa and chiles; mix well then stir in the cheese. Spoon 1/4 cup of the mixture over half of each of the tortillas. Fold each in half and palce on a baking sheet that has been coated with nonstick cooking spray. Coat the tops of the tortillas with nonstick cooking spray and bake for 8 to 10 minutes, or until the tortillas are lightly browned and crisp. NOTE: Eat these as is, or top each with a bit of picante sauce and a dollop of sour cream or guacamole. Courtesy of the Beef Industry Council. Recipe by: Mr. Food® Posted to recipelu-digest Volume 01 Number 501 by Crane Walden <[email protected]> on Jan 12, 1998
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