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Title: Taco Joes
Categories: Appetizer Ethnic Meat
Yield: 20 Snacks
| 1 | md | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 2 | ts | Chile powder |
| 1/2 | ts | Ground cumin |
| 1 | tb | Olive oil |
| 1 | lb | Lean ground beef; crumbled |
| 15 | oz | Can herb-flavored tomato sauce |
| 4 | oz | Can diced green chiles |
| 2 1/4 | oz | Can sliced ripe olives; drained |
| 28 | oz | Package 7 flour tortillas |
In a 2 1/2-3 quart nonmetal casserole, combine onion and garlic; sprinkle with chile powder, cumin and oil. Cook, covered, in a microwave oven on HIGH (100%), stirring 2-3 times, until onion is soft, 4-6 minutes. Stir beef into onion mixture. Cook, covered on HIGH (100%), stirring once or twice, until beef is no longer pink on surface, 3-5 minutes.
Mix in tomato sauce, chiles and olives. Cook, uncovered, on HIGH (100%), stirring once or twice, until mixture is bubbly, 6-8 minutes. Cover casserole and keep warm. Remove tortillas from package and wrap each stack in heavy-duty plastic wrap. Heat, one stack at a time, in microwave oven on HIGH (100%) power until tortillas are warmed through, 1-2 minutes. Spoon about 1/4 cup meat mixture into each warm tortilla, then roll up burrito-style.
Per snack: 208 calories, 8,1 g protein, 6.4 g fat, 29 g carbohydrate, 436 mg sodium, 17 mg cholesterol.
Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA
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