Sombreros El Grande

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!