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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 lb lean ground beef
1 (10 oz ) pkg frozen chopped spinach, thawed and drained well
1 small onion, chopped
1 1/2 cups shredded Monterey Jack cheese
1 clove garlic, crushed
Four 10-inch or eight 8-inch flour tortillas, warmed
1/2 tsp chili powder
Lime slices, optional
1/4 tsp ground cumin
Jalapeno pepper slices, optional
1/2 tsp salt
1 cup prepared chunky salsa
1/4 tsp black pepper
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. Serves 4
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!
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 lb lean ground beef
1 (10 oz ) pkg frozen chopped spinach, thawed and drained well
1 small onion, chopped
1 1/2 cups shredded Monterey Jack cheese
1 clove garlic, crushed
Four 10-inch or eight 8-inch flour tortillas, warmed
1/2 tsp chili powder
Lime slices, optional
1/4 tsp ground cumin
Jalapeno pepper slices, optional
1/2 tsp salt
1 cup prepared chunky salsa
1/4 tsp black pepper
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. Serves 4
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!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.