It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chili Con Carne Burritos
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- #92103
Turn chili con carne into finger food. Serving it wrapped inside a warm flour tortilla makes an easy meal.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 ounces ground sirloin
1 cup chopped onion
1 can (15 ounce size) diced tomatoes, undrained
1 ancho chili, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 cup minced fresh cilantro, optional
salt and pepper, to taste
4 burrito-size flour tortillas, warmed as directed on package
directions
Add the ground sirloin and onion to a large skillet over medium heat. Cook, stirring frequently, until the beef is no longer pink and the onion is soft, about 6-7 minutes. Drain off any excess grease.
Add the diced tomatoes, ancho chili, chili powder, and cumin to the skillet. Increase the heat to medium high and bring to a boil. Reduce the heat to a low simmer and let cook, uncovered, until the sauce has thickened, about 20 minutes. Stir the mixture occasionally.
Stir in the cilantro and season to taste with salt and pepper.
Spoon some of the chili mixture down the middle of each tortilla. Roll up burrito style, sealing in the chili. Serve immediately.
nutrition data
Nutritional data has not been calculated yet.
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