This is a great and easy supper dish that is SUPER high in iron - always a good thing around here - and the kids like it.
1 tsp vegetable oil
12 oz lean ground beef
1 onion, chopped
1 clove garlic, minced
1 sweet green pepper, chopped
1 tsp paprika
½ tsp each ground cumin and dried oregano
¼ tsp pepper
1 can pinto or red kidney beans
1 cup salsa
8 8-inch flour tortillas
½ cup shredded Monterey Jack or Cheddar
In nonstick skillet, heat oil over medium-high heat; cook beef, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add onion, garlic, green pepper, paprika, cumin, oregano, and pepper; cook, stirring occasionally, until onion is tender, about 5 minutes. Drain and rinse beans; mash half and stir into skillet along with remaining whole beans and salsa. Bring to boil; remove from heat. Spoon about ¾ cup of the beef mixture over bottom two-thirds of each tortilla; roll up. Place in lightly greased 13x9 inch glass baking dish. Sprinkle with cheese. Cover with foil and bake in 400 degree oven until steaming, about 20 minutes. Makes 4 servings. 49% iron, 60% Vit c, 37% folate.