A meal in hand. The family can make an
assembly line for everyone to help fix dinner. Serve with fresh
fruit.
Pork Burritos
4 boneless pork chops,
cut into 1/2-inch cubes
2 teaspoons vegetable oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 can (3-ounce) chopped green chiles
2 tablespoons water
1 tablespoon chili powder
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked rice
8 large flour tortillas, warmed
1 cup shredded cheddar cheese (4 ounces)
1 medium tomato, chopped
1/2 cup sour cream
In a large skillet heat
oil over medium-high heat. Cook and stir onion, green pepper
and garlic until tender but not brown. Add pork to skillet; cook
and stir for 2 to 3 minutes or until brown. Stir in chiles, water,
chili powder, oregano, cumin, salt and pepper. Bring to boiling;
reduce heat. Cover and simmer for 10 minutes or until pork is
tender and just done. Stir in cooked rice; heat through.
Spoon pork mixture onto
center of tortillas. Top with a tablespoon each of cheddar cheese,
tomato and sour cream. Fold each side of tortilla in over the
center and the bottom up, overlapping. Eat out of hand.
