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Sombreros El Grande5/4/2016 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!
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