Let’s have sunshine!
I know I was hoping for rain, but enough already! Now I want warmer temperatures and sunshine, although the cool temperatures are enabling my tulips to last longer so I guess the cool temperatures aren’t all bad! The orioles haven’t shown up yet so tomorrow I have to replenish the grape jelly and oranges. Other birds help themselves, too, except for the nectar!
Yesterday I made the recipe for Sombreros El Grande for lunch and Pa Lloyd asked me if I had shared the recipe with you. It’s one I tried one time when I was looking for something different to make as I get bored making the same old thing. Since then, I make it every once in awhile. It’s fairly quick to make, we both enjoy it and it’s a meal in itself!
Sombreros El Grande:
1 pound hamburger
1/2 cup chopped onion
3/4 pound Velveeta Mexican cheese spread, cubed
4 (7 1/2 –inch) flour tortillas
1 small can chili beans, drained (I have used a small can of Bush’s beans)
1 small can whole kernel corn, drained. Can use 1cup of frozen corn
1 cup shredded lettuce
1 cup chopped tomato
chopped black olives
cucumber ranch dressing
Brown meat and onions; drain, stir in cheese spread, corn and beans. cover. Cook over low heat, stirring occasionally until cheese is melted. Fry tortillas in 1/2 inch of hot oil until crisp and golden, turning once; drain on paper towels. Top tortillas with meat mixture, lettuce, tomatoes and olives. Serve with dressing. Serves 4. The cucumber ranch dressing really adds to the dish. Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.