Advertisement

You cook your food and stick it into a tube

November 21, 2006|by KYLE LEFLER

I'll start by saying that I absolutely love Tex-Mex food. I've been eating it since before birth - my parents always ate Tex-Mex after pregnancy check- ups. Therefore, I'm always on the lookout for new delicious recipes to try.

I also love what I consider to be the greatest innovation in eating since cold cereal: the wrap.

I recently saw a recipe for Tex-Mex Roll-Ups in the holiday 2006 edition of Kraft Foods' Food and Family Magazine and became very excited at the possibility of combining my two favorite food-related items into one tasty meal!

This recipe is especially easy and can be prepared in less than half an hour. If you are a teen staying home by yourself and need a fast dinner idea, this is a keeper. I prepared it entirely by myself, and no one/nothing was injured in the process.

I served the roll-ups with a little salad and some tortilla chips to complete the nice, simple meal. My family quite enjoyed it, even my sister, whose taste for Tex-Mex is limited to cheese quesadillas.

Advertisement

Leftover roll-ups, if any, can easily be reheated in the microwave for a quick lunch or snack.

I was very happy with the results of this recipe, and I recommend it to anyone. So turn up the mariachi music and dig in.




Tex-Mex Roll-Ups



1 pound lean ground beef or ground turkey
2 cups chopped green peppers
1 tablespoon chili powder
1/2 cup sour cream
1/2 cup shredded cheese
8 flour tortillas
1/4 cup Italian dressing
Salsa

Brown the meat in a large skillet, on medium-high heat. Drain, then stir in chili powder and peppers. Cook five minutes, or until peppers are tender. Remove from heat. Turn on broiler in oven.

Stir in the sour cream and about half of the cheese. Now, place equal amounts of meat on each tortilla, roll them up and place them in a 13-inch-by-9-inch pan. Drizzle them with the dressing and top them off with salsa and remaining cheese.

Broil the roll-ups 4 to 6 inches from heat source for 3 to 5 minutes, or until cheese melts. (Don't forget to turn off the broiler.)

Serves four, with two roll-ups each.

- Adapted from a recipe in the holiday 2006 edition of Food and Family Magazine, published by Kraft Foods

The Herald-Mail Articles
|
|
|