1. Heat oil in skillet over medium heat. Add onion and garlic; saute
3 minutes. Add beef; saute, stirring to break up clumps, until no
longer red, about 3 minutes. Stir in beans with liquid and 1/2 cup
salsa; season with salt and pepper. Cook over low heat for 10 minutes.
2. Place tortillas on plate; cover with damp paper toweling. Place in
microwave oven on high power for 45 seconds or until warm; this makes
the tortillas pliable for rolling. Spread heaping 1/3 cup filling
evenly down center of each tortilla; sprinkle with cheese. Carefully
roll up tortillas; place, seam side down, on serving dish. Spoon
remaining salsa over top.
3. Microwave on high (100%) for 45 seconds. Turn dish; microwave for
another 45 seconds. Makes 4 servings.
VARIATIONS:
1. Shred cooked chicken or turkey; mix with shredded cheese and a
little undiluted condensed mushroom soup. Wrap filling in tortillas
and place in baking dish. Dilute remaining soup slightly with water
and pour over tortillas; bake.
2. Combine chopped cooked veggies and leftover rice. Stir in salsa,
fill and heat through.
3. Spoon chili down center of tortilla. Top with shredded mozzarella
cheese; heat.
Typed by Lynn Thomas dcqp82a. Source: Family Circle Magazine 5-13-97.
