Recipes Included On This Page Easy Beef and Salsa Burritos Easy Rice Gumbo Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Beef and Salsa Burritos Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1 tablespoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 10 ounces frozen chopped spinach -- defrosted/well drain 1 cup prepared chunky salsa 3/4 cup Co-Jack cheese -- shredded 8 flour tortillas -- warmed In a large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder, cumin, salt and pepper. Stir in spinach and salsa; heat through. Remove from heat; stir in cheese. To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold right and left sides to center, overlapping edges. Makes 8 burritos. Source : "North Carolina Cattlemen's Beef Council" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : These were very good. We served them with extra cheese and fat free sour cream. A little extra salsa could be added for flavor. Contributed to the FareShare Gazette by Bobbie; 8 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 17g Fat (39.3% calories from fat); 17g Protein; 42g Carbohydrate; 4g Dietary Fiber; 43mg Cholesterol; 486mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Easy Rice Gumbo Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dry rice 1/4 cup cut green beans -- (frozen is fine) 1/4 cup corn -- (frozen is fine) 1/8 cup butter or margarine -- (1/4 bar) 1/8 cup dried minced onions 1 teaspoon chicken bouillon -- (or to taste) 1/2 cup water [a bit more to be safe. Rices differ] While bringing water to a boil, dump everything into a sauce pan except the rice and the bouillon. Stir while waiting for water to boil. As soon as some boiling is detected, reduce heat to low and add rice and bouillon. Done in 20 minutes. It will be very moist, increase water if not. Serves 2-4. Contributed to the FareShare Gazette by ArtII; 29 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 6g Fat (85.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat.

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