mexican.wyoming

For dinner tonight, we're eating Mexican Wyoming.  I found it in a cookbook that my mother-in-law gave me for my birthday several years ago.  I made some homemade tortilla chips while it was baking.  Yum!

This isn't a super-fast meal prep, but if you have everything out and ready to use, it's not too crazy.  Frying the individual tortillas is the longest part, but it is well worth it! (And honestly, it only takes about 5 minutes.)  You can use flour tortillas with this recipe, but Josh and I both agree that it is tastier with the corn. 

Mexican Wyoming

1 lb. hamburger
1 med. chopped onion
1 env. taco seasoning
1 c. water
1/2 bottle (8 oz.) mild taco sauce
1 pkg. frozen, chopped spinach (thawed)
1/4 lb. baked ham, finely chopped
12 corn tortillas
1 c. sour cream
8 oz. shredded Monterey Jack cheese

Brown hamburger and onion in skillet.  Add taco seasoning, water, and taco sauce.  Mix well.  Add spinach and ham.  Cover and simmer until well blended.

Meanwhile, heat 1-2 T. oil in another skillet.  Fry 1 tortilla at a time for about 10-30 seconds each (only one side) depending on the temp of the oil.  Drain.  Repeat with each tortilla, adding additional oil as needed.

Spoon hamburger into tortillas one at a time.  Roll up and place seam-side down in a 9x13 inch baking dish.  Bake at 350 degrees for 20-25 minutes.  Remove from oven.  Spread sour cream over tortillas and sprinkle with cheese.  Return to oven for 10 minutes. 

Top with extra sour cream and salsa.

Enjoy!