Healthy taco size burritos
I have always told you about how good cooks our children are. So, I have a new quick and easy supper for you from Elaine.
Our middle son Keith was the only boy that didn’t cook until he was forced to learn. He came over for Christmas dinner and I had potato salad. He was comparing his potato salad to mine. He said when he made his, he made a bunch so he’d only have to peel potatoes once. He didn’t know you could make potato salad out of instant potatoes.
His sister, Elaine, came in for his funeral on May 1. I had been talking with her over the phone about the new way she made tacos. She calls them her healthy taco size burritos. I got the recipe before she left.
1 package of 10 taco size whole wheat flour tortillas.
1 1/2 pounds lean ground beef
1 package taco season mix.
8 ounces of grated longhorn style cheddar cheese.
2 diced tomatoes
1 small ripe avocados, sliced
1 small bowl chopped lettuce
1 small can warmed refried beans
Cook, drain and season ground beef with the taco season mix per directions on package. Place all other ingredients on the side and fill your warmed tortillas as needed.
Store your leftovers to snack on later or another dinner the next day.
She uses the whole wheat tortillas because they’re lower in carbs and higher in fiber, that’s what makes them healthy.
Later they cheat and have ice cream for dessert.
Gooder’n Syrup. Von