| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Crs, Kids, Hlween, Gross |
1 |
Servings |
INGREDIENTS
| 2 |
md |
Tomatoes |
| 1 |
lb |
Ground beef |
| 1 |
pk |
Burrito or taco seasoning |
| 1 |
cn |
(30oz) refried beans |
| 8 |
|
Or 10 burrito size soft |
|
|
Flour tortillas |
| 2 |
ct |
(8oz) guacamole |
| 1 |
ct |
(16oz) sour cream |
|
|
Knife |
|
|
Cutting board |
| 3 |
|
Bowls |
|
|
Frying pan |
| 5 |
|
Spoons |
|
|
Spatula |
|
sm |
Saucepan |
INSTRUCTIONS
TOOLS
With an adult's help, dice the tomatoes into small pieces and place
in a bowl.
with an adult's help, place the ground beef in a frying pan, sprinkle
with the burrito seasoning and saute on medium heat until it's well
browned. Cover and set aside.
With an adult's help, cook the beans in a saucepan on low heat,
stirring occasionally. when the beans are hot, gently combine them
with the ground beef in a clean bowl.
To build the burrito beaks: Set one tortilla on a dinner plate. Spoon
an approximately one and one half inch wide strip of guacamole dip
(rancid mucus) down the center of each tortilla. On top of that,
spoon a strip of sour cream (fresh mucus), a strip of
Tightly fold the left and right sides of the tortilla over your
ingredients, then tuck the lower third of the whole burrito under
itself, making a nose shape. With an adults' help, use a knife to cut
out two large holes for nostrils. Gently squeeze the no
Sicko serving suggestion: Instead of napkins, set each guest's place
with an individula size packet of facial tissues.
From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0
Shared by Carolyn Shaw 10-95
Posted to MM-Recipes Digest V3 #238
Date: Sun, 1 Sep 1996 09:56:50 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“Misunderstood? No one understands like Jesus”