Recipes from Mexico :: Mexican Main Dishes Meat
Source:
Lafayette Journal and Courier - 12/16/2002
Serving size: 6
1 lb. ground pork or beef
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1/2 c. chopped tomato
1/2 tsp. sweet paprika
1/2 tsp. thyme
1/8 tsp. cayenne pepper
1/2 tsp. ground fennel seed
1/4 tsp. kosher salt
1/2 tsp. chopped garlic
6 (9-in.) flour tortillas
6 oz. shredded mozzarella cheese
1 1/2 Tbsp. tomato paste
1 1/2 Tbsp. olive oil
Preheat oven to 350 degrees fahrenheit. Line a cookie sheet or jellyroll pan with foil for easy cleanup and set aside.
In a heavy, nonstick skillet, cook pork with onion and green pepper until meat is no longer pink. Add tomato, paprika, thyme, cayenne, fennel, pepper, salt, and garlic. Cook until meat is done.
Place 3 Tbsp. of the meat mixture on each tortilla. Top with about 1/4 c. shredded mozzarella and roll up bottom. Glue down sides with tomato paste and brush with oil.
Bake in preheated oven for 10 to 12 mins. or until cheese is melted.
Per Serving (excluding unknown items): 491 Calories; 30g Fat (55.4% calories from fat); 24g Protein; 31g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 507mg Sodium
Exchanges: 2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat
