1 ¼ lb. ground beef
1 ½ tbsp. chile powder
½ tsp. ground cumin
1 Pkg (10 oz.) frozen chopped spinach, defrosted, drained well
1 ¼ c. Daddy Jack’s Salsa
1 c. shredded Cheddar cheese
8 medium flour tortillas, warmed
1. In a large skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings.
2. Season beef with chili powder, cumin, ½ tsp salt and ¼ tsp pepper. Stir in spinach and salsa; heat through. Remove from heat, stir in cheese.
3. To serve, spoon approximately ½-cup beef mixture in center of each tortilla. Fold bottom edge up over filling, fold sides to center and then overlap edges.
NUMBER OF SERVINGS: Four
TIME: 25 minutes