Yield: 1 Servings
Measure | Ingredient |
---|---|
2 mediums | Tomatoes |
1 pounds | Ground beef |
1 pack | Burrito or taco seasoning |
1 can | (30oz) refried beans |
8 \N | Or 10 burrito size soft |
\N \N | Flour tortillas |
2 cartons | (8oz) guacamole |
1 carton | (16oz) sour cream |
\N \N | Knife |
\N \N | Cutting board |
3 \N | Bowls |
\N \N | Frying pan |
5 \N | Spoons |
\N \N | Spatula |
\N small | Saucepan |
TOOLS
With an adult's help, dice the tomatoes into small pieces and place in a bowl.
with an adult's help, place the ground beef in a frying pan, sprinkle with the burrito seasoning and saute on medium heat until it's well browned. Cover and set aside.
With an adult's help, cook the beans in a saucepan on low heat, stirring occasionally. when the beans are hot, gently combine them with the ground beef in a clean bowl.
To build the burrito beaks: Set one tortilla on a dinner plate. Spoon an approximately one and one half inch wide strip of guacamole dip (rancid mucus) down the center of each tortilla. On top of that, spoon a strip of sour cream (fresh mucus), a strip of Tightly fold the left and right sides of the tortilla over your ingredients, then tuck the lower third of the whole burrito under itself, making a nose shape. With an adults' help, use a knife to cut out two large holes for nostrils. Gently squeeze the no Sicko serving suggestion: Instead of napkins, set each guest's place with an individula size packet of facial tissues.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
Posted to MM-Recipes Digest V3 #238 Date: Sun, 1 Sep 1996 09:56:50 -0500 From: pickell@... (S.Pickell)