Burritos

So that vaguely shrimpy cilantro and lime stuff left over from the last recipe? Here’s where you use it. If you’re cooking this the same day, skip down. For this first bit, I dumped the leftover stuff in a pot and brought it to a boil because meat products, then added taco seasoning, a little bit of chili powder, and salt. You can also totally start from scratch – there’s not a super strong shrimp taste there, so idk exactly how much the shrimp infused it.

Burritos!Ingredients:

  • a pound of ground beef
  • a ripe zucchini
  • lime juice
  • cilantro
  • cheddar
  • taco seasoning
  • flour

Brown the beef, and while that’s going on, wash and slice the zucchini. I did it in rounds and then quarters so they were pretty bite-sized. When the beef’s done, drain it, then add the zucchini and lime juice – or the lime juice cilantro sauce stuff you made. Add a pinch or two of flour so that it thickens up into sauce that sticks and doesn’t drip too much when it’s in a burrito (it’s gonna drip anyway, but you can at least ameliorate it). Add more taco seasoning to taste, and let it go until the zucchini looks done, or at least warm.

Dish that up on tortillas and sprinkle with cheddar and more fresh cilantro. You could do it with the whole refried beans and rice thing, but this was amazing as it.

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