Saturday, May 23, 2015

Wet Burritos


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (16 ounce) can refried beans
  • 1 (15 ounce) can chili without beans
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (10 ounce) can enchilada sauce
  • 6 (12 inch) flour tortillas, warmed
  • 2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 2 cups shredded Mexican blend cheese
  • 1/2 cup chopped green onions

  1. Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with cumin, salt and pepper. Stir in the refried beans until well blended. Turn off heat, but keep warm.
  2. In a saucepan, combine the chili, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
  3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Wednesday, May 13, 2015

One Pot Creamy Spaghetti and Sausage


  • 1 (24 oz) jar pasta sauce
  • 1/2 lb thin spaghetti noodles
  • 1 (15 oz) can chicken broth
  • 7 oz pre-cooked Italian sausage, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/2 medium onion, chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 cup sour cream
  • 1/4 cup mozzarella cheese, shredded


  1. Pour 1/2 jar of pasta sauce and 1/2 can chicken broth into the bottom of a large (12") stock pot. Break spaghetti noodles in half and toss with sauce and broth. Add sausage, tomatoes, onion, garlic powder, salt, pepper, and Italian seasoning. Pour the rest of the jar of spaghetti sauce and the rest of the chicken broth into the pan and turn heat on high. Once it starts to boil, turn heat down to medium heat and let cook for 9-10 minutes (or until the noodles are al dente), stirring every couple of minutes so that the noodles don't stick together and are evenly cooked.
  2. Turn heat down to low and stir in sour cream and mozzarella cheese. Let it cook over the low heat for 2-3 minutes, or until the cheese is completely melted.
  3. Scoop into individual servings and top with fresh parsley and shredded Parmesan cheese.
Recipe from the kitchen of Six Sisters.