Wednesday, February 11, 2009
Sunday mornings (closer to noon) are kind of slow around here. I work the latest shifts on Saturdays and Sundays so it's hard to get up and function - you know, like go to church as I should - much to my parents' chagrin.
It never fails that the first thing Brad says in the morning is, no, not "Good morning, beautiful. I love you, you're my everything." It's "What's for lunch?" (We never make it up in time for breakfast - but weren't Sundays made for brunch, anyway?)
This weekend we weren't in a dough and syrup kind of mood - although I think Brad likes pancakes more than he likes me. We were in the mood for warm, spicy and cheesy. So I whipped out my homemade notebook cookbook and found my trusty burrito recipe. I tore it out of a magazine; it was on an advertisement for beef. It looked easy and tasty, but I admit I had reservations about using an advertisement for our dinner recipe.
I was wrong. I admit we're fairly easy to please around here, and we're certainly not food snobs. If it's homemade, filling and tasty, it's game for us. This recipe fits the bill. I mean, we've all used the cookie recipe on the back of the chocolate-chip bag, right? What's the difference?
Another quick, tasty and spicy meal - though the amount of spice you use is certainly personal. I see no reason not to use ground turkey instead of beef. And you can make your own salsa. And I'm sure you can get creative with the cheese. We, however, use everything as called for - and I always use the spiciest salsa I can find (in a jar, of course. Well, this time, anyway.)
These are also great warmed up the next day - one leftover that I approve of!
Beef and Salsa Burritos
Adapted from magazine ad: Beef! It's What's for Dinner
1 1/4 pound ground beef
1.5 tablespoons chili powder
1/2 teaspoon cumin
1 10-ounce package of frozen, chopped spinach; thawed and drained
1 1/4 cups chunky, spicy salsa
1 cup shredded cheddar cheese
1/4 tsp. salt, if desired
1/4 tsp. pepper
8 medium whole-wheat tortillas
1. Brown beef over medium heat about 10 minutes or until no longer pink. Pour off drippings.
2. Add chili powder, cumin, salt and pepper. Stir in spinach and salsa; heat through. Remove from heat and stir in cheese.
3. Spoon about half-cup of beef mixture into center of each tortilla, which have been warmed in the microwave. Fold bottom edge up, fold over sides - overlapping edges, and serve.