Recipe - Chili Pumpkin Chicken

1 pound Lean ground beef
1 md Onion; chopped
One half teaspoon Salt
Three fourths cup Chunky salsa
1 cn (4 oz) chopped green chiles;
drained
2 cup Shredded cheddar or colby
jack cheese; (8 ounces)
10 8inch flour tortillas
Nonstick cooking spray

Preheat the oven to 450° F.

In a large skillet, brown the gound beef and onion over medium heat for 8
to 10 minutes, or until the meat is crumbled and no pink remains. Drain off
any excess fat. Add the salt, salsa and chiles; mix well then stir in the
cheese. Spoon One fourth cup of the mixture over half of each of the tortillas.
Fold each in half and palce on a baking sheet that has been coated with
nonstick cooking spray. Coat the tops of the tortillas with nonstick
cooking spray and bake for 8 to 10 minutes, or until the tortillas are
lightly browned and crisp.

NOTE: Eat these as is, or top each with a bit of picante sauce and a dollop
of sour cream or guacamole.

Courtesy of the Beef Industry Council.

Recipe by: Mr. Food®

Posted to recipeludigest Volume 01 Number 501 by Crane Walden
cranew@foothill.net on Jan 12, 1998