hosted by Laverne Diede & Rhonda Fitterer
Ground Beef Tortilla Wrap
Beef Mixture
- 1 lb. ground beef
- 1 Tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Salt & pepper to taste sauce
- 1/4 cup water – optional for moisture
Toppings
- 8-10 flour tortillas
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup diced tomatoes
- 1/2 cup chopped green onions
- 1/4 cup sour cream – optional for serving
- Optional extras: Lettuce, avocado slices, salsa, hot
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon as it cooks. Season generously with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook until browned and fully cooked through, for about 5-7 minutes. Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds. Lay a tortilla flat on a plate or a cutting board. Spoon about 1/4 cup of the cooked ground beef onto the center of the tortilla. Top with shredded cheese, diced tomatoes, and chopped green onions. Add optional extras like lettuce, avocado, or salsa if desired. Fold the sides of the tortilla over the filling, then roll it up tightly into a wrap. Secure with a toothpick if needed. Repeat with remaining tortillas and fillings. Slice the wraps in half diagonally for easier eating and presentation. Serve immediately alongside sour cream, extra salsa, or hot sauce for dipping.
Cottage Cheese Fruit Salad
- 16 oz. container small curd cottage cheese
- 3 oz. box raspberry gelatin
- 8 oz. container Cool Whip
- 15 oz. can fruit cocktail, drained
- 1/2 cup chopped walnuts or 1/2 cup pecans – optional
In a large bowl, mix cottage cheese and dry Jello. Add the Cool Whip and mix thoroughly. Add the fruit cocktail, and nuts if desired, and mix. Chill for at least 3 hours before serving.
