Thursday, June 05, 2008

Creative Cooking

At least I'm being creative in the kitchen if I can't be creative at the scrap table. Tonight I made Mexican Egg Rolls. I got the idea from an appetizer at Chilis. I didn't have any corn in the house, so these aren't very colorful. But they were yummy.

Mexican Egg Rolls

1 lb ground beef, browned with onions and garlic

1 can black beans, drained

1 can green chilies

1 cup frozen corn

taco seasoning and/or lots of cumin and chili powder

2 cups grated cheese

I used 2 won ton wrappers for each egg roll and about 2 good spoonsful of filling. Makes 12. Spray with Pam and bake at 400 for 15 min. Serve with sour cream and salsa.

1 comment:

Melissa Clifford said...

I love those rolls. Can't wait to try them myself!