Nose blow burritos^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Tomatoes |
| 1 | pounds | Ground beef |
| 1 | pack | Burrito or taco seasoning |
| 1 | can | (30oz) refried beans |
| Knife | ||
| Cutting board | ||
| 3 | Bowls | |
| Frying pan | ||
| 8 | Or 10 burrito size soft | |
| Flour tortillas | ||
| 2 | cartons | (8oz) guacamole |
| 1 | carton | (16oz) sour cream |
| 5 | Spoons | |
| Spatula | ||
| small | Saucepan | |
Directions
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
Submitted By CAROLYN SHAW On 10-15-95