RECIPES
20-Minute Burrito Bowls
1 lb. ground turkey
1 cup sharp cheddar cheese
1 pkt. (1.25 oz.) taco seasoning
½ cup sour cream
24 oz. chunky salsa
6 green onions, sliced
1 can (15 oz.) black beans, drained ½ cup black olives, sliced
6 flour or corn tortillas (6
"
)
1. In a large skillet or Dutch oven, over medium heat, brown the turkey
(add a little oil, if needed, to prevent sticking).
2. When the turkey is cooked through, add the taco seasoning, salsa and
beans. Stir to blend well.
3. Reduce heat. Cut the tortillas into ½
"
strips and stir them in until coated.
4. Remove from heat and top with the cheese.
5. Serve in bowls, garnished with sour cream, green onions and olives.
Serves 4–6
Beefy Tomato Soup
1 onion, diced
3 carrots, thinly sliced
1 Tbsp. olive oil
2 cans (14 oz. ea.) stewed tomatoes
4 cups beef stock
¼ cup Worcestershire sauce
1½ cups cooked beef, cut into cubes salt & pepper
1. In a medium pot, over medium heat, brown the onion in the oil for
about 5 minutes, stirring often.
2. Add the stock, beef and carrots, and bring to a boil.
3. Reduce heat to low, add the remaining ingredients, and simmer for 30
minutes, or until the carrots are tender.
Serves 4–6
10
