Mexican Meltdown Recipes

COPYCAT MEXIMELTS

Steps:

• In a large skillet over medium-high heat, crumble and brown ground beef until no longer pink. Drain grease.
• Stir in water and taco seasoning, continuing to crumble ground beef with a potato mashed until it's finely crumbled. Bring to a gentle boil and simmer for about 10 minutes. Once the mixture has thickened and is saucy, remove from heat.
• Wrap the tortillas in a clean kitchen towel or paper towels and heat in the microwave for 20 seconds to warm and soften.
• Mix the pico de gallo ingredients together in a medium bowl.
• Lay a tortilla on a flat surface and scoop the meat mixture, pico and cheese down the center. Tuck in the sides and roll up like a burrito.
• Wrap each Meximelt in a paper towel and microwave for 15-20 seconds to melt the cheese.
• Serve immediately.

MEXICAN MELTDOWN

Steps:

• Heat olive oil in a skillet. Saute onion, peppers, garlic and carrot for 1-2 minutes. Add hot sauce and cheddar cheese. Allow cheese to start to melt. Remove from heat.
• Slice bread into 1 inch slices. Pour cheese mixture on one slice of bread , add chives, and top it with another slice to form a sandwich. May make open faced, in which case you would only grill one side.
• Grill until grill marks are formed, about 30 seconds on each side. In the winter I grill in a grill pan.
• Great served with soup. Enjoy!