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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a snack I've made for my son when he wants something a little more filling than crackers or a cookie. It could also be made as a dinner entree served alongside a salad or with some refried beans. It uses roasted garlic which I make earlier in the day (cut a 1/2-inch off the top of a head of garlic, take off loose skins, put it on a piece of heavy duty foil, sprinkle a generous amount of olive oil on top, wrap foil tightly around the head of garlic and cook at 325°F for an hour. Remove, cool, and squeeze out creamy garlic paste from each clove). Ingredients:
1/2 cup diced onion |
2 teaspoons roasted garlic |
1 1/2 lbs lean ground beef |
1 teaspoon ground cumin |
2 teaspoons chili powder |
salt and pepper, to taste |
1 tomato |
8 ounces of processed bar cheese (such as velveeta) |
6 burrito-size flour tortillas |
1 1/2 cups shredded lettuce |
Directions:
1. Preheat a larage sauté pan on medium-high for 2-3 minutes.
2. Spray pan with a cooking spray such as Pam. Add onions and garlic; sauté 1-2 minutes, stirring occasionally.
3. Add ground beef, cumin, chili powder, salt and pepper. Cook 5-7 until meat is brown and no pink remains. Stir frequently and break up meat as it cooks.
4. While meat is browning, cut tomato into quarters and remove core. Dice into bite-size pieces and set aside. Dice cheese into bite-size pieces.
5. Drain beef and return to pan. Add cheese and heat until cheese is melted, stirring frequently, and reducing heat if needed. Remove from heat and let stand 2 minutes.
6. Remove tortillas from package and place on paper towel. Place in microwave and heat on high for 30 seconds.
7. Assemble roll-ups as follows: Place tortillas on flat surface and add 1/2 cup beef mixture to each tortilla. Divide tomato and lettuce between each tortilla. Fold one side up about 1 inch to form the bottom, and roll tortilla to make a cylinder shape. Serve.
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