Ingredients
Makes 4 servings (about 8 melts)
cheddar cheese
monterey jack cheese
low fat mozarellla cheese
12 small flour tortillas
Beef
½ lb ground beef
¼ cup water
½ yellow onion
1 tsp all-purpose flour
1 tsp beef bouillon
1 tsp garlic salt
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
½ tsp cayenne pepper
¼ tsp white sugar
Pico de Gallo:
7 roma tomatoes
1 serrano pepper
½ lime
1 head cilantro
½ white onion
2 tsp kosher salt
Procedure
Beef
Place flour, salt, bouillon, cumin, paprika, chili powder, cayenne pepper, and sugar into a bowl and mix well.
Mince onion.
Fry ground beef with onions.
Once cooked, grind in a food processor until crumbly.
Return to the pan and add ¼ cup water and seasoning mix.
Simmer until a good consistency, (about 15 min).
Pico de Gallo
Dice tomatoes and serrano peppers into small cubes.
Place into large bowl.
Squeeze ½ lime into bowl.
Finely chop cilantro and onion and add.
Add salt and mix.
Rest in fridge for 30 min.
Mexi Melt
Add generous cheese, light beef, and pico to a tortilla.
Fold in half then fry in vegetable oil until melted and browned
Enjoy!
