topped with sour cream |
Thanksgiving or Christmas, this is a leftover recipe that can be used with chicken, duck, turkey, pork, or beef, and it could even be made as a quick pre-Thanksgiving meal for the family the night before a holiday because it is so easy to put together. Using shredded turkey, cheese, salsa (or make it interesting and mix in some cranberry with the salsa), rice (even a thin layer of mashed potatoes), and flour or corn wraps, this is a great meal for Black Friday or after the holidays, and extremely versatile.
Ingredients:
- 1/2-1 lb. shredded meat
- 12-15 Flour or Corn Wraps
- 2-3 cups of Mild or Medium Salsa or (if using mashed potatoes) 1-2 cups gravy (yea, it gets interesting in a good way)
- 3 lb. Shredded Cheddar Cheese
- 2 cups cooked rice or 1 cup mashed potatoes
- 1-2 cups baked, black, pinto, or kidney beans (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Spread about 1/2 cup salsa (if using the mashed potatoes, use leftover gravy instead of salsa) on the bottom of a casserole dish (9X9 or 13X9).
- Fill each wrap with meat, beans, and some cheese. Roll and place side by side in the baking dish.
- Spread the rice on top and the rest of the salsa on top of the rice, then top with lots of cheese.
- Bake for 20-25 minutes (until cheese is melted and slightly bubbling).
- Wait 5 minutes, then dig in!!
- Follow the 1st step above.
- Spread some Cranberry sauce on the bottom of the baking dish, along with some gravy.
- Fill the wraps with some stuffing and turkey, roll and place side by side in the dish.
- Spread Mashed Potatoes on top, then top with cranberry sauce and gravy. Add some Italian Cheese if desired.
- Bake 10-15 minutes until the potatoes are slightly browned and the top is bubbling and warmed.
- Wait 5 minutes and EAT!!
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