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Ingredients:
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 lb 95% lean ground beef
• ½ cup salsa (I used medium heat, but feel free to adjust to your preferences)
• 3 oz 50% reduced fat Pepper Jack cheese, shredded (I used Cabot)
• 16 6” corn tortillas (I used Mission Extra Thin Yellow Corn)
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