| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
sm |
Onion — chopped |
| 1 |
|
Clove garlic — crushed |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Cum |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
pk |
(10 ozs) frozen chopped |
|
|
Spinach — thawed and |
|
|
Drained |
| 1 1/2 |
c |
Monterey Jack cheese |
| 4 |
lg |
Flour tortillas — warmed |
|
|
Lime slices, optional |
|
|
Jalapeno pepper slices, |
|
|
Optional |
| 1 |
c |
Salsa — chunky |
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 onto the warmed tortillas; fold each bottom edge over the filling,
then fold each side into the center, overlappin the edges. Garnish with
lime and jalapeno slices, if desired, and serve with the salsa.
Yield: 4 serving
Recipe By : Heart4Hom
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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