 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This is a quick and tasty meal, great for those spur of the moment meals. Hoisin sauce lends a sweet, smoky flavor to foods, and can be compared to Asian foods the way ketchup is to American foods. Although the recipe calls for lean ground beef, I prefer the 80-20% blend, as it adds more flavor and can always be drained if that is your prefence. Feel free to change the sauce in this recipe for a new and different one. A little cumin and a touch of chili powder and you have a great southwest flavor. Some cheese and salsa turns the corner to another great flavor! This can be doubled, and tripled.I hope you will enjoy this recipe! Ingredients:
8 (8 inch) flour tortillas |
3/4 lb lean ground beef |
1/2 cup red onions or 1/2 cup green onion |
2 cups packaged coleslaw mix (shredded cabbage and carrot, can make your own) |
1 cup frozen whole kernel corn |
1/4 cup bottled hoisin sauce (can be found in the asian section) |
1 teaspoon toasted sesame oil |
serve with additional hoisin sauce, if desired |
Directions:
1. Stack tortillas and wrap in foil. Heat in a 350°F oven for 10 minutes to soften.
2. Meanwhile, for filling,in a large skillet, cook ground beef and onion until meat is browned.Drain well. Stir in cabbage mix and corn. Cover and cook about 4 minutes or until vegetables are tender, stirring once. Stir in hoisin sauce and sesame oil. Cook and stir until heated through.
3. Spoon 1/2 cup filling onto each tortilla below the center. Fold bottom edge up and over the filling. Fold opposite sides in, just until they meet. Roll up from bottom. If desired serve with additional hoisin sauce.
|
|