Ingredients:1 pound Ground Beef (93% lean or leaner)1 cup water1/3 cup uncooked quinoa2 tablespoons dry ranch dressing mix1/4 teaspoon black pepper2 cups packaged broccoli or coleslaw mix4 medium whole grain or spinach tortillas (7 to 8-inch diameter)Toppings (optional):Apple slices, red bell pepper strips, cucumber slices, carrot slices, sliced almonds or chow mein noodlesDirections:Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.Stir in water, quinoa, ranch dressing mix and pepper; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until quinoa is tender. Stir in slaw; cook, uncovered, 3 to 5 minutes or until slaw is crisp-tender, stirring occasionally.Divide beef mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and rolling up to enclose filling.* Tip:Romaine or iceberg lettuce leaves can be substituted for tortillas. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.
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