| 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
<cranew@foothill.net> on Jan 12, 1998
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