<p>I have a few easy standby’s –</p>
<p>burritos</p>
<p>Cook 1 lb ground beef, drain and add 1 package of taco seasoning with some water (follow directions on package). Use a 10" flour tortilla, spread some refried beans, a spoonful of ground beef mixture and some shredded cheddar cheese. Fold in both sides, and roll up. Wrap up in a piece of foil, about 6" long. You can refrigerate for up to 3 or 4 days. When you are ready to eat them, cook in 350 oven for about 1/2 hour. We like these with La Victoria Salsa Brava.</p>
<p>You can also make easy beef enchiladas. I use corn tortillas and canned red enchilada sauce. (Trader Joe’s has a nice sauce.) Coat a 9 x 12 pan with non stick spray and a layer of enchilada sauce. You can cook the tortillas for a little bit in hot oil, but I usually just warm them up in the microwave. Place a spoonful of the taco meat mixture on the corn shell and roll up. Place in pan – usually 10 or 12 will fit. Cover with remaining enchilada sauce, shredded cheddar cheese, a chopped tomato, some chopped onions and chopped chiles. Cover with foil and cook in 350 oven for about 30 minutes. I usually serve these with rice and refried beans.</p>
<p>I have a good chicken enchilada recipe, but I’ll have to post that later.</p>