Green Enchiladas

Chicken
Marinade:
3T Olive Oil
Good shakes of Cumin (I used a good amount)
About 1T Dried Oregano
Shake of Garlic Powder
(I may have done sprinkle of Onion Powder)
1 Chicken Broth Cube, crushed
–
Sauce:
About 1c Plain Greek Yogurt
Splash of Lime
1/4tsp Himalayan Salt
1tsp Dried Cilantro
–
Plain Salsa:
Tomatoes, cut up
Jalapeno, minced
Onions, cut up
Pinch of Himalayan Salt
–
Shell of choice (Corn Shells, Soft Shells, Cabbage Leaves, Low Carb Shells, etc.)
Shredded Cheddar or White Cheese of choice
1 can Green Enchilada Sauce

I place chicken in ziploc bag with marinade. My chicken was thick, so, I beat it down. I marinaded overnight. Air Fry Marinaded Chicken. Shred up.
Butter Flavor Cooking Spray small pan. Pour a few Tablespoons of Enchilada Sauce.
Top Chicken onto Shell with Plain Salsa, Cheese, Sauce. Roll up. Place into pan. Pour rest of Enchilada Sauce over entire top. Cover and cook 10minutes. Uncover, then, cook additional 15minutes.
*Optional: DIP SHELLS INTO ENCHILADA SAUCE before adding toppings, add toppings, roll, add to pan, add rest of sauce over top.

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Adobo Dare You to NOT Try these Tacos! (Philippine Adobo Chicken and Bean Tacos)

Soft Shells
Leftover Adobo Grilled Chicken (*Recipe Below)
– Bean Mixture:
2cans Refried Beans
1 can Basil Oregano kind Tomatoes, drained
1 can Black Beans, drained
1/2 Onion
Sprinkle Dried Oregano
1/4c Salsa
–
Toppings: Shredded Mild Cheddar Cheese, 1 tsp Sour Cream, 1tsp Salsa
(Optional), Lettuce.

Saute Onions, add in rest of Bean Mixture Ingredients. Top onto shells with Adobo Chicken (Shredded) and Toppings.
Optional: Butter Cooking Spray Skillet. Roll Adobo, Beans, and Toppings onto
Softshell, tucking in sides. Brown each side. Optional to BARELY sprinkle a
little Garlic Powder onto browned soft shells.
–

* Philippine Chicken Marinade (About 5-6 hours, or so):
Chicken Breasts, thawed
1/2c Soy Sauce
1/2c Rice Vinegar
4 large Dried Bay Leaves
1T Garlic Powder
1tsp Coriander Season
1T Dried Chives
1/2tsp Pepper
1/2tsp Red Pepper Flakes

In ziploc bag, add all. Marinade about 5-6 hours. BEST ON CHARCOAL GRILL!!!
Check Out Our Other Ways to Eat this Delicious Chicken: HERE
—
Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
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Healthified Chorizo and Potato Tacos (Healthier)

Soft Shells
–
1 lb Ground Turkey
1/2 lb Chorizo
1 large Dried Bay Leaf
1tsp Garlic, minced
1tsp Taco Season (From Packet or Homemade Recipe)
Potatoes:
6 Red Potatoes, diced
1tsp Grated Parmesan Cheese (Store shelf kind)
1tsp Dried Oregano
1tsp Dried Basil
1/2tsp Garlic Powder
1tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Black Pepper
1/8tsp Red Pepper Flakes
–
Toppings (All Optional): Shredded Cheese, Sunny Side Up Egg (Or Cheesy Scrambled), Queso, Mexicana Crema or Sour Cream.
(I just used Chorizo Mix, Potatoes, Shredded Cheese, With and/or Without Egg. House was torn on which was best: With/Without egg, but both are GREAT!)

Directions:
Cut Red Potatoes. Add to ziploc bag, season, and mix. Bake til done.
Cook Meats with Seasons and minced Garlic (Remove Bay Leaf prior to rolling). Top with Toppings of Choice. Roll. Butter Flavor Cooking Spray Skillet. Brown each side. Sprinkle LIGHTLY with Garlic Powder (Or Garlic Salt- I use Powder).

Note: You can use Other Potato Options, too. Seasoned Southwestern diced Potatoes, Hashbrowns, Tater Tots, etc. Above is best!
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Adobo Grilled Chicken and Vegis with Cilantro Lime Rice

We’ve made Adobo Pork Loin over Coconut Rice (With other options on Post). But, this is using same idea, but, with Grilled Vegis and Cilantro Rice. Great Combo of Flavors!
MARINADE is also great for Legs/Bone-In Breasts/Thighs, too!
Eat Adobo Chicken Alone. With Vegi Mix, or with Vegi Mix+Rice, or on Tacos (With Refried Bean Mix, below, is AMAZING!).


Chicken Marinade (About 5-6 hours):
Chicken Breasts, thawed
1/2c Soy Sauce
1/2c Rice Vinegar
4 large Dried Bay Leaves
1T Garlic Powder
1tsp Coriander
1T Dried Chives
1/2tsp Pepper
1/2tsp Red Pepper Flakes

Grilled Vegis:
Green Pepper(s), sliced
Red Pepper(s), sliced
Onion, sliced
Mushrooms, sliced
(I believe I also added 1 large Garlic Clove, minced)
Little Drizzle of Extra Virgin Olive Oil
Good Shake(s) Dried Oregano

Cilantro Lime Rice:
Instant Rice + Water it calls for
Pinch of Sea Salt
Splash of Lime (Or Lemon)
Few shakes of Dried Cilantro

Place Chicken in Ziploc Bag or Bowl. Marinade 6 hours. BEST ON CHARCOAL GRILL!!!
Vegis- I wrap, well, in Foil. Grill. (((GRILL TIPS BELOW)))
I microwave Rice with Pinch of Sea Salt. Once done, add a Little Splash of Lime and then a few Shakes of Cilantro. Toss. Cover.
Eat Chicken on top of Vegis with few Spoons of Rice.

Or Optional to Make Adobo Tacos:
– Adobo Chicken, A LITTLE Rice, Vegis, Shredd. Cheese (I used Italian 6 Cheese), Sour Cream (Optional)
– ALSO, AMAZING on Tacos with just Adobo Chicken, Shredded Mild Cheddar Cheese, and Our Beans (Refried Beans + 1 can Basil Oregano Tomatoes + Black Beans, drained, 1/2 small Onion- Mix well.)

Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
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Crock Pot Mexican Bean Burritos

1 lb. Dried Pinto Beans
6c Water + 4 Beef Broth Cubes
1c + 2/3c Bacon Ends
1/8tsp Hickory Flavored Liquid Smoke
1T Balsamic Vinegar
1c Red Onion
1 Green Pepper
1/2tsp Garlic Powder
1/2tsp Cocoa Powder (Yes, Add!)
1tsp Chili Powder
1/2tsp Cumin
1/4tsp Pepper
1/8-tsp Sea Salt
1tsp Dried Oregano
1/4tsp Red Pepper Flakes
1/4tsp Chipotle Powder
4T UN-Sweetened Raisins (Added Last Hour)
–
Shell of choice: Soft Shell, Hard Shell, Lettuce Wrap, Egg Roll Wraps, Rice Wrap
Toppings (All Optional, just ideas): Louisiana Hot Sauce, Tomatoes, Salsa, Sour Cream, Shredd. Cheese, Rice (Cooked in Broth)

Butter Flavor Cooking Spray Crock. Add all ingredients, EXCEPT, Raisins. Last 1-1.5hr, Mash Beans, then  add Raisins. Cook on high 1st hour, then low for about 8-9 hours. Serve with Toppings on Shell of Choice (Optional to heat skillet, spray with Butter Flavor Cooking Spray, then Brown each side. Sprinkle at end with Garlic Powder or Garlic Salt is Optional.).
We just do Bean and Cheese, maybe Hot Sauce n Sour Cream. Then Brown!

* NOTES:
– If using Egg Roll Wraps or Soft Shells. Heat skillet. Spray with Butter Flavor Cooking Spray. Brown each side of Egg Roll Wrap/Soft Shell.
-Optional to Saute Vegis and Bacon, before adding to crock. I skipped, just threw all in. Was DELICIOUS!
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Squaking Tacos with Haba-Pineapple Salsa (Chicken Tacos with Habanero Pineapple Salsa)

AMAZING! A NEW FAVORITE TACO in this house! Don’t skip out on any ingredients or it’s marinading! Also, don’t let the Habanero scare you… It’s not that hot. Kiddos ate it!

Chicken Marinade:
2tsp Cumin
1/2tsp Chili Powder
1/8tsp Pepper
1/4tsp Sea Salt
2tsp Rice Vinegar
1T Extra Virgin Olive Oil
1/2tsp Garlic Powder
2T Lemon or Lime Juice (Concentrate) (I think I did Lemon!)*
1tsp Honey

Habanero Pineapple Salsa:
3 Roma Tomatoes, deseeded gutted, chop small
2T Pineapple Preserve
1T Lemon Juice (Concentrate kind)
1T Louisiana Hot Sauce
1T White Vinegar
1/2c Red Onion
1 Red Pepper
1/2c canned Pineapple Rings in juice, cut smaller
1/8tsp Sea Salt
1/4tsp Garlic Powder
1tsp FRESH Cilantro + 1/2tsp DRIED Cilantro
1tsp, packed, Habanero, minced*

PREMAKE Salsa about 8 hours prior to cooking, allowing to marinade.
Marinade chicken 8 hours, as well.
BEST ON CHARCOAL GRILL!!! Grill chicken. Serve on Taco Shells with Habanero Pineapple Salsa, Italian Shredded Cheese. Sour Cream or Crema Mexicana is optional.

*Notes: Use gloves for Habanero mincing. MAKE sure you premake salsa 8 hours prior!!! When I first tried it, I thought it was Ehhh… After marinading- WOW!
I’m almost kinda pretty sure, in the chicken marinade, I did LEMON JUICE! … Did ya get all that?! Check out our other recipes for using leftover Pineapple Preserve!
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tTt’s Pico de Gallo

Refreshing! Crisp! Delicious! Amps up ANYTHING you put this on!

2c Roma Tomatoes, deseeded, diced (About 5 Romas- Or tomato of choice)
1c Red Onions, chopped
1T Serrano Peppers, deseeded and minced (About 2 Serranos)
1 slightly packed Tablespoon Green Onions, chopped
1/2tsp Dried Cilantro
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/8tsp Pepper
1T Lime Juice (Fridge concentrate kind)

Toss all into a bowl.
Great with tacos, chips, eggs, pizzas, etc…
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tTt’s Chipotle Chicken Tacos

3 lb. Frozen Chicken Breasts
1c Salsa
2 small Onions (Or 1 large)
2/3c Water (Skip if using Stove Top Method)
1 Chicken Broth Cube (Optional if Stove Top Method)
1T Dried Basil
1T Dried Oregano
1/8 TO 1/4tsp Ginger Powder
12 oz. can Chipotle Peppers in Adobo, minced
–
Rice:
2c Rice
2c Water (Per rice instructions)
1 Chicken Broth Cube, crushed
Splash of Lime Juice
Shakes of Dried Cilantro

Stove Top: (SKIP Broth Cube and 2/3c Water) Bring Chicken to Boil in minimal Water needed to cook Chicken (Adding Chicken Broth Cube(s) is optional for Stove Top). Remove and shred.
In bowl, mix Salsa, Onions, Basil, Oregano, Ginger, chopped up Chipotle Peppers in Adobo. Add Chicken and Mixed Sauce to skillet. Cook down juices.
Cook Rice in Microwave, adding all to bowl, cover, microwave according to directions. Add both to Shell, with shredded Cheddar Cheese. Roll up. Heat Skillet, Butter Flavor Cooking Spray skillet, brown each side, sprinkle with Garlic Powder. Serve with Salsa and Sour Cream, mixed.
Crockpot: Butter Flavor Cooking Spray Crock. Add all. Cook on low til chicken is cooked. Cut up. Serve on Tacos* with rice and other toppings. Or in bowl with rice and other taco toppings (Sour cream, salsa, lettuce, cheese).
*Or eggrolls- Rolled and browned in skillet with butter spray. You can substitute rice for cauliflower rice (Recipes on internet)

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Festive Shrimp Tacos

1lb. Shrimp (I do 61-70ct)
1 can Tomatoes with chiles, drained well
1T+1tsp Lime Juice (Concentrate kind)
1tsp LOUISIANA Hot Sauce
1tsp Extra Virgin Olive Oil
2T Red Wine Vinegar
1c canned Southwestern Corn, drained
1/2 Red Pepper
1/2 Grn Pepper
1c Red Onion
2tsp MCCORMICK Cajun Seasoning
1/2tsp Chili Powder
1T+1tsp Dried Cilantro
1/4tsp Sea Salt
1/2tsp Garlic Powder
1/4tsp Paprika
1tsp Dried Parsley
1/3c Guacamole (Last 30 minutes)*
–
Slaw Mix:
Coleslaw Mix
Sour Cream
A Splash of Lime Juice
Few Shakes of Dried Cilantro

Butter Flavor Cooking Spray Crock. Add all ingredients, EXCEPT, guacamole (And slaw mix). Cook on low about 6 hours. Before serving, in a bowl mix coleslaw, some sour cream (To desired consistency), a LITTLE splash of lime juice, and cilantro. Top tacos with shrimp mix and coleslaw mix.

*Notes: NOT Guacamole FLAVORED Dip!!! Use Good Ol’ Guacamole! You can choose to use fresh Avocados, mooshed/blended/diced.
I have yet to try this with Chicken, may work great, too.

Photo done:


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Black Bean Salad Tacos

3/4 lb. Sweet Italian Turkey Sausage*
1 can Cuban Style Black Beans (Onions, Pepper, & Cumin), slight drain
1 can Black Beans, drained
1c Southwestern Corn (Peppers onions)
1 can Tomatoes with Green Chilies, drained
1/2c can Pineapple, drained, cut smaller (I used Heavy Syrup)
1/2 Red Pepper
1/3c Red Onion
1T Dried Cilantro
1/2T Dried Chives
2T Rice Vinegar
1T Extra Virgin Olive Oil
1T TO 1.5T Lime Juice (I did 1.5T)
1/8tsp Sea Salt
1/8tsp Ground Pepper
1/4tsp Cumin
1/4tsp Garlic Powder
1/4tsp Dried Oregano
1/4tsp Chili Powder

Cook sausage. Add all to crock. Cook on low 4-5hours. Serve on shells with choice toppings (Sour cream, cheese, salsa, rice (Cooked in chicken broth), etc. Roll. Fry in skillet coated with Butter Flavor Cooking Spray.
Or eat with chips, sour cream, cheese, and salsa.

*I was going to use turkey meat. But, only had the sausage.
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Crock Pot Carne Asadas with an Adobo Spread

Crockpot:
1.25lb Roast (What I had)
1T Lime Juice
1/2T White Vinegar
1/2c Beef Broth
1can Diced Tomatoes, slight drain
1/2-3/4c Red Onion
1tsp Garlic, minced
2T Jalapeno, seeded minced
1/2tsp Paprika
1T Chili Powder
1/8tsp Sea Salt
1/4tsp Red Pepper Flakes
1tsp Cumin
1tsp Dried Cilantro
1/4tsp Oregano

Coleslaw Mixture:
1c Coleslaw
1/2c Sour Cream
1/4tsp Dried Cilantro

Adobo Spread:
1/2T canned Chipotle Pepper (In Adobo) + 1/2T Adobo Sauce
1/3c Mayo
1/4tsp Garlic Powder
1/4tsp Paprika
1/8tsp Sea Salt
1tsp Red Wine Vinegar

Extra Toppings: Shredd. Cheese

Butter Flavor Cooking Spray Crock Pot. Add crock pot ingredients to crock. Don’t know if it matters, but, added lime in halfway through. Cook on low 6 hours. Shred meat. Add back in. Turn to warm for about 15 more minutes. I premake spread and coleslaw mix, set in fridge. Top softshell with meat mixture. A little Cole Slaw Mixture. Some Spread. Some shredd. cheese. Wrap. Butter Flavor Cooking Spray, well, skillet. Brown all sides of shell. Sprinkle lightly with a pinch of Garlic Powder.

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tTt’s Breakfast Burrito

tTt’s Scrambled Eggs
Eggs
Few Shakes of Basil
Few Shakes of Oregano
Black Pepper
Onion, chopped
Some Chopped Green Pepper
–
Meat of choice: Bacon, Pork/Turkey Sausage (We used Pork Sausage)

Cook meat. Then cook eggs and seasoning.  Add to meat.
Add Eggs/Meat to taco shells, with: Cheese, Miracle Whip/Mayo, Small Spoon of Salsa. Rolls burritos. Brown each side in Butter Flavored Cooking sprayed skillet. Optional to Serve With: Sour Cream, Hot Sauce, More Salsa.
– Or, Add to bread/bun/Bagel/Muffin/Biscuit. Eat.

YOU CAN PRE-FREEZE EGG BURRITOS! If you choose so: On softshell top with mixture, top with, A Little: Salsa, Thin spread of Miracle Whip/Mayo, Cheese. Wrap. Butter Flavor Cooking Spray Skillet, Brown. Freeze single layer on plate sprayed with cooking spray (Don’t allow to touch, may stick). Cooking: Rub with wet finger. Microwave or bake til warmed through (I cover). Butter spray pan if baking.

5 Alarm Creamy Schrimp-cken Tacos (Creamy Chipotle Chicken and Shrimp Tacos)

1/2 lb. Shrimp (Small), detailed and deveined, thawed
2 small Chicken Breasts, thawed and cut up
Plump 1/2c Tomatoes (Oregano/Basil kind), drained
Total of 2/3c Heavy Whipping Cream
Corn Shells (Any shell/egg roll, but CORN SHELLS are THE BEST for these!)

Marinade:
1/2 can Chipotle Peppers in ADOBO SAUCE (Sauce included), minced *SEE NOTES
4 good size Garlic Cloves, minced
2T Lime Juice (Fridge Concentrate kind)
2T Brown Sugar
1/8tsp Sea Salt

Sour Cream Mixture:
1c Sour Cream
1/4c Fresh Cilantro, minced
1/8tsp Smoked Garlic Powder
Splash or two of Lime Juice (Fridge Concentrate kind)
1/16 tsp Sea Salt
2c Coleslaw Mix, DON’T ADD NOW.

Mix sour cream mixture, except the coleslaw. Place in fridge till wrap time. Mix marinade. Marinade shrimp and chicken in ziplock bag for 2 hours.
Quickly strain chicken and shrimp. In skillet, sprayed with butter flavored cooking spray, cook shrimp and chicken. Add in tomatoes and 1/3c+1/6c whipping cream. Cook til thick, stirring. At the end, add rest of whipping cream (1/6c). Set aside.
Now add 2c coleslaw mix TO SOUR CREAM MIXTURE. Top egg rolls/shells with chicken and shrimp mixture. Then, layer with sour cream coleslaw mixture. For Soft Shells/ Egg Rolls: Roll/fold. In separate skillet, spray with butter flavored cooking spray, brown each side.
*NOTES Use up to a half of can of Chipotle in Adobo, sauce included. If you can handle spicy, try a whole can of chipotle peppers in adobo sauce, sauce included. Be warned, it’s spicy! The way we like it.
Above picture is of softshell, we already devoured hard shells before remembering picture… But, corn shell/hard shell was best.

Chipotle Roll-AY! (Chipotle Chicken and Rice Wraps)

4 Chicken Breasts (I use frozen)
1-2 can Chipotle Peppers in Adobo Sauce (Entire can with sauce, mince peppers)- I only use 1 can.
1 tsp Cumin
*Optional: 1/2 cup total Peppers (Ex: Green, red, Yellow), sliced thin
*Optional: 1/2 of SMALL onion, sliced thin
Rice:
2 cups Minute Instant Brown Rice
Good handful Cilantro, minced
About 4 good splashes of Lime Juice (Fridge concentrate kind)
2 Beef Broth Cubes, crushed (1 per cup water used for rice)
Egg Rolls (Or softshells)
Jarred Jalapenos, minced (Optional)
Throw chicken, cumin, salt, pepper, peppers, onion in crockpot. I only use 1 can Chipotle Peppers with Adobo, but, you may want one more. Spicier, tho. Cook until chicken is done. Shred chicken. Add back into crock. Mix well. Prepare rice. I microwave in microwave safe bowl with microwave safe lid. I add water to rice (As box suggests). I add the crushed broth, cilantro, and lime. Stir. I cook according to box. But, halfway through I stir, then finish cooking. When done I stir again, taste test, make sure it has nice lime flavor (Offset adobo). If not, add more. Stir, set aside covered a few minutes.
Fill eggrolls with chicken mixture and rice mixture. Top with minced jalapenoes. Wet corners, wrap up. Spray skillet with butter cooking spray. Brown all sides. When done, I always sprinkle lightly with garlic powder. Serve with sour cream.

Bean and Rice Rolls

1 can Black Beans with Jalapeno and Lime* Drained mostly, keep some juice.
Season with 1/2 tsp Cumin
Few dashes of Course Black Pepper, Garlic Powder, and Onion Powder
Pinch of Sea Salt (Optional)
1 cup Brown Rice (Instant Rice)
Small Hand of Cilantro, minced
1 Chicken Broth Cube, crushed (Beef Broth Cube works, too)
1 Cup Water
A few good splashes of Lime Juice (Refrigerated Concentrated kind)
Egg roll wraps or Soft shells (Above pic, soft shells used)

Heat up black beans and seasons on stove top with 1/2tsp Cumin. Cover, set aside. I always microwave rice- In microwavable bowl with microwavable cover, add in rice, water, crushed broth cube (Dissolves better), cilantro, and a few good splashes of lime juice. Stir. Add to microwave, cook half way, stir, cook rest of way. Stir, allow to rest covered a few minutes. Add rice to egg roll/ soft shell, top with bean mixture. Add more jarred jalapenos, if desired. Fold in sides, wrap up. Brown all sides on skillet sprayed with Butter flavored cooking spray. When done, I always sprinkle lightly with garlic powder. Serve with salsa and sour cream.
*(Can’t find? I’ve used reg. black beans, drain most way. Add in jarred jalapenos, minced. Season with Garlic Powder, Black Course Pepper, Onion Powder, Chili Powder, Lime Juice, Jalapeno Powder, Cumin. Few good splashes of Lime Juice. Almost the same thing.

The Cow’s Magical Fruit Roll Ups (Beef & Bean Taco Egg Rolls)

Filling:


1.5lbs LEAN Ground Beef* – (Seasoned w/ few dashes of Garlic Powder, Course Black Pepper, Cumin, Chili Powder, Tiny bit of Cayenne Powder)
3/4 can Refried Beans
1 pkg Taco Season
1 Onion, Chopped
1/2c Salsa
Salsa Con Queso
FRESH Tomatoes, diced
Shredded Mild Cheddar Cheese
Egg Roll Wraps (Soft Shells, Cabbage Leaves work, too)
–
For spicy: Red Pepper Flakes or 1tsp Sriracha Hot Sauce to beef mixture. Or few drops as rolling
Other topping options are: Cream Cheese, Jalapenos, Rice (Cilantro & Lime Rice is tasty!), even Lettuce or Coleslaw Mix (In place of lettuce).

Season Beef as you Brown it, drain excess grease. Add in beans, onions, salsa, and taco season. Cook til soft. Spread Queso onto egg roll (Do cream cheese 1st, if using). Add Beef mix. Top with toppings- Shredded cheese, fresh tomatoes. Roll up. Non Stick Butter Flavor Spray skillet. Brown all sides. When done, I always sprinkle lightly with garlic powder. Serve with: Sour Cream, Salsa, or Queso. Great plain, too.
*Turkey Meat can be used!
(Above pic, I used queso, beef mixture, FRESH tomatoes, minced jarred jalapenos, small amount coleslaw mix, few pinches shredded cheese)
***Freezer Friendly, for later eatings. Single layer onto plate (I spray with non stick spray), freeze, once frozen add to freezer safe ziplock bag.
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Sproutin Ground Cow Rolls (Beef & Bean Sprout Egg Rolls – Lumpias)

Filling:

1.5lbs Ground Beef (I also do part Pork and Part Beef!!!)
1 can Bean Sprouts, drained*
1 Carrot, grated
1 small Onion, sliced thin
Up to 1/4c Cheddar Cheese, grated
1 Egg
A few good splashes of Soy Sauce, or more to taste
About 1/2tsp Brown Sugar (Opt.)
1/8tsp Ginger Powder
Shake of Garlic Powder
Shake of Course Black Pepper
Sprinkle of Onion Powder
Egg Roll Wraps

Brown Meat, drain fat. (I sometimes saute in sesame seed oil.). Add Brown Sugar, small pinch of Ginger, good few dashes Garlic and Onion Powder, a good amount of Pepper. Add in Vegetables. Add in Cheese and Egg. Add in Soy Sauce. Cook til nicely blended and Egg is cooked. Roll up in Egg Roll.
(Now these are usually deep fried, try air fryer! But, the healthier version we do:) Heat skillet, spray with Non Stick Butter Flavored cooking spray. Brown all sides. When done, I always sprinkle lightly with Garlic Powder (Some do Garlic Salt). Serve with Sweet and Sour mixed with Mild Cheddar Cheese (NOT Melted). Or… Sour Cream with Salsa.
***FREEZABLE! Single layer a plate with rolls (I spray plate with non stick spray), freeze, once frozen add to freezer bags.
* (Sprouts And/Or coleslaw mix can be used- About 1.5cups if using coleslaw mix. Less if using both sprouts and coleslaw mix). Also, you can choose to deep fry these. But, our preference is skillet sprayed with Butter Flavor Cooking Spray!

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