Yield: 4 Servings
|4 larges||Flour tortillas|
|1 pounds||Lean ground beef|
|1||Jalapeno pepper, seed/dice|
|1||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" Posted to EAT-L Digest 31 Jul 96 Date: Thu, 1 Aug 1996 14:38:24 -0500 From: LD Goss <ldgoss@...>
NOTES : Chile salsa adds a kick to this hearty soup. Since different types of salsa vary in their degree of hotness, add this ingredient to taste. Serve the soup with warmed tortillas, tortilla chips, or Cheese Crisps, for a quick meal.