So, I sort of realized after I uploaded this picture that the burrito is actually so smothered that you can’t really even see that there is anything on the plate–other than some cilantro and a pants-tightening button-popping sour cream sauce, that is.
But I suppose that’s really my motto for eating Mexican food: load it all down with as much yummy stuff as you can get and just jump in.
We do that nearly once a week, and quite frankly, I’m totally fine with it. In fact, I’m pretty much always on the countdown to our Mexican food nights. Or at least I used to be, until Doodle starting adding stipulations to everything I made:
“I don’t like that kind of cheese.”
Yep, apparently this is my payback from what I put my own mother through (sorry, mom). I’m trying to ease the frustration by reminding myself that soon he’ll be a teenager and eating me out of house and home. Right now, I can feed him for about twenty-five cents a day because all he’ll eat is a hot-dog and a handful of grapes.
Anyway, this recipe is one of my favorites. It’s easy to assemble, is crowd-pleasing (save 4-year old boys), and you can up the heat easily depending on your preferences. This is one of my go-to recipes for casual entertaining, because I can assemble it early in the day and pop it in the oven just before my guests arrive.
What are your favorite recipes for easy entertaining?
- 2 pounds ground turkey or lean ground beef
- 2 tablespoons chili powder
- 1 tablespoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- juice of ½ lime
- 16 ounces sour cream (fat-free is fine)
- 2 cans cream of chicken soup
- 1 teaspoon dried cilantro
- 1 teaspoon cumin
- 4.5 ounce can green chilies, chopped
- juice of ½ lime
- 1 cup shredded cheddar cheese
- In a large skillet, brown your ground turkey or beef. Drain, and season with chili powder, cumin, salt and pepper, and the juice of ½ lime. Let simmer for 15 minutes to allow flavors to combine.
- Meanwhile, in a large bowl, combine the ingredients, through the lime, for your sour cream mixture. Pour half of the mixture into the bottom of a 9x13 pan.
- Spoon the ground turkey into flour tortillas and roll up, placing seam-side down in the pan.
- Cover the filled tortillas with the remaining sour cream mixture and any remaining ground turkey crumbles.
- Top with 1 cup shredded cheese.
- Bake at 350 for 25 minutes.
Have a great week!
10 EASY SLOW COOKER MEALS RECIPE BOOK
Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
Grab My Cookbook!