Preparation:
Preheat the oven to 450øF. In a large skillet, brown the ground beef over medium heat for 8 to 10 minutes, or until the meat is crumbled and no pink remains. Drain off the excess liquid. Add the salt, salsa, and chilies; mix well then stir in the cheese. Spoon 1/4 cup of the mixture over half of each tortilla; fold each in half and place on a baking sheet. Spray the tops of the tortillas with nonstick vegetable 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. |
