1 1/4 lb ground beef or ground
1 turkey
1 1/2 tbsp chili powder
1/2 tsp ground cumin
10 oz pkg frozen chopped spinach thawed a, nd drained
1 1/4 cup chunky salsa
1 cup cheddar cheese -- shredded
8 medium flour tortillas -- warmed
Directions
In large nonstick skillet, brown ground beef over medium heat 10-12
minutes or until no longer pink, stirring occasionally. Pour off
drippings. Season beef with chili powder, cumin and 1/2 teaspoon salt
and 1/4 teaspoon pepper. Stir in spinach and salsa; heat through.
Remove from heat; stir in cheese. Spoon 1/2 cup beef mixture in
center of each tortilla. Fold bottom edge up over filling; fold sides
to center, overlapping edges.
Recipe By : Weight Watchers Magazine
From: Date:
Servings: 8 servings
Beef & Salsa Burritos Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beef; Dip; Meat; Mexican
The History of Recipes
We can track the history of `recipes` back into ancient history, in truth as far as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these early cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, in Roman times around 25BC a man called Apicius created a number of scripts which described recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman cooks used a good variety of herbs and spices, including some that we all recognise like bay, mint and parsley. Later on, we have two interesting cookery books dating from the fourteenth century - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian curry that is served today, but instead accounts of the types of meals on the menues of the rich and powerful. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new tastes created an outbreak in books on cookery, the majority of which are now in private libraries. For the next few years, the rich families of the West tried to lay on the most exotic banquets, and as a consequence, the best chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cooking publications were increasing in popularity mostly due to more people being able to read, people having increased free time and a general increase in wealth. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Beef & Salsa Burritos recipe.
