Mexicali tortillas^
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Corn tortillas | |
| 1 | carton | (8oz) preferred heat salsa |
| ¾ | pounds | Ground lean flank steak or |
| Very lean ground beef | ||
| 1 | Finely chopped red bell | |
| Pepper | ||
| ½ | pounds | Finely chopped fresh |
| Mushrooms | ||
| 1 | medium | Finely chopped onion |
| 1 | can | (16oz) white kidney beans, |
| Rinsed and drained | ||
| ½ | teaspoon | Chili powder, or to taste |
| 1 | tablespoon | Grated Parmesan cheese |
Directions
Preheat oven to 350F. Brown meat in a nonstick skillet until browned; drain off fat. Add vegetables and simmer 10 minutes, then add beans and chili powder and simmer another 10 minutes. Spray an 8" square baking dish with Pam. Soak tortillas in the salsa until soft enough to roll up. Put a layer of salsa in the bottom of the baking pan.
Fill tortillas with about 2 tablespoons filling and roll up. Place seam side down in pan. Cover with rest of salsa to cover well and sprinkle with Parmesan. Bake 15-20 minutes until tortillas are crisp.
Per serving: Calories: 471 Protein: 39g Carbohydrates: 61g Fat: 7g Sodium: 360mg Cholesterol: 70mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-20-95