Is it a burrito? Is it nachos?

It’s a BURRACHO

My husband made up this tasty fusion in a fit of desperation when I was away from home and I have to say, it’s delicious!
The burracho combines all the great parts of burritos and nachos into one tidy package. It has taco meat, cheese, tortilla chips and anything else you might enjoy. We added chopped green onion, but diced tomato would add a lot of great flavor as well. The crushed chips need to be small enough they won’t poke your mouth but big enough to add their flavor to the mix. No bigger than a quarter is good. 
To make your own burrachos here’s a handy how-to:

1 lb ground beef or turkey

Large flour tortillas

Shredded cheese

Crushed tortilla chips

Chopped onion

Chopped tomato

Salsa

Preheat oven to 450. Cook ground beef with taco seasonings (or just use 1/4 tsp each cumin, chili powder, smoked paprika, garlic powder and onion powder). Drain meat. Spray a baking sheet with nonstick spray. 

In the center of a tortilla, layer a spoonful of ground beef, shredded cheese, crushed tortilla chips, onion & tomato (or a scoop of salsa). Fold in the left and right sides, then the top and bottom sides. Don’t pull too tight or the tortilla can rip. Place seam down on the baking sheet. Repeat until you have as many as you want to make. We did 5 and had at least 1/2 the meat left. 

Place in the oven for about 12 minutes. The shell should be firm but not hard. 

Pro tip: You can do interesting things, like brushing with melted butter, a dollop of red sauce or cheese. Make it your yum. 
Serve with whatever salsa or hot sauce you like. 

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Virginia Special Macaroni and Cheese

I’m going to reblog some posts from my other sites occasionally, as I did with the dress modification. I feel like I have four loves but they are fragmented onto four sites, so this might be the best way to bring them all together. Cheers!

Gram's Recipe Box

Virginia Special Mac and Cheese

 

Macaroni and cheese with sugar in it isn’t exactly what I was thinking with this one. However, maybe it adds a gentle sweetness to an otherwise cheesy, gooey, casserole. Having a 6-year-old, we tend to eat a lot of macaroni and cheese. Maybe I will try this one. Without the tomatoes of course. I like catchup on my mac & cheese, but there is where I draw the line. :-) I don’t know the vintage of this recipe. It was clipped from a newspaper of unknown origin and date.

Virginia Special Macaroni & Cheese

1 7 oz package elbow macaroni

1 1/2 cup milk

1 cup evaporated milk

2 well beaten eggs

2 T sugar

1/2 t salt

1 8 oz package sharp Cheddar (or process American cheese), coarsely diced

Tomato slices, halved

Cook macaroni in boiling salted water til just tender; drain. Blend milk, evaporated milk, eggs, sugar…

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