Yield: 4 Servings
|4 larges||Flour tortillas|
|1 pounds||Lean ground beef|
|1 \N||Onion, chopped|
|1 \N||Jalapeno pepper, seed/dice|
|1 \N||Garlic clove, minced|
|1 tablespoon||Chili powder|
|1 teaspoon||Ground cumin|
|1 large||Tomato, seeded and chopped|
|1 cup||Lettuce, shredded|
|1 cup||Cheddar cheese, shredded|
Pierce tortillas in a few places; microwave each on rack at High for 1-½ to 2 minutes or until barely crisp, turning and rotating once.
Place on microwaveable plates.
In 8-cup bowl, crumble beef; add onion, jalapeno and garlic.
Microwave at High, stirring often, for 3-5 minutes or until meat is no longer pink; stir in chili powder, cumin, salt and pepper.
Add tomatoes; microwave at High for 1-2 minutes or until hot. Using slotted spoon, divide among tortillas; sprinkle with lettuce, then cheese. Microwave each at High for 30-60 seconds or until cheese melts.
Serve open-faced with sour cream or salsa.
Source: Canadian Living magazine [Oct 94] Presented in an article by Barb Holland: "Microwave: Tortilla Update" [-=PAM=-] PA_Meadows@...