Mexican Buffalo Ears

Here it goes - (also with healthier choices)!  

1 pound hamburger (or ground turkey or venison) 

Brown the hamburger with the following: 

1/4 teaspoon salt 

1 teaspoon oregano 

1 teaspoon cumin 

1 tablespoon garlic powder (or 1-2 cloves minced or crushed garlic)  

Set aside to cool.  

In mixing bowl, mix the following: 

1/2 cup salsa/picante sauce of your choice (I love Pace Hot Picante) 

1/2 cup sour cream (reduced fat ok, too!) 

3/4 to 1 cup shredded cheddar (I prefer sharp, reduced fat ok, too) 

1 tablespoon cider vinegar  

Add the meat to the salsa mix Place about 2-3 Tablespoons of this mixture on the center of a tortilla (not burrito size). Fold both sides over, then the ends, making a little square. Place folded sides down on baking sheet. Makes about 10-12 packets. Top each with a sprinkle of shredded cheddar if you'd like. Bake in 350 oven until done.  

I find that it helps to warm the tortillas first in the microwave. I prefer Mi Mama's brand tortilla's, because they have a little more substance to them. You do not want flimsy tortilla's. I also will make my own tortilla's or buy them from a Mexican grocery store. The original recipe also called for buttering the tortilla's on both sides with melted butter. While this crisps them up nicely, I found this to be a lot of work, and a lot of added fat. This is a great recipe when feeding a crowd of high school/college age kids. I have yet to find one that does not like them. It is easy to make a large batch and have them ready to bake.