Ingredients:
1 pound Ground Beef (93% lean or leaner)
1 cup water
1/3 cup uncooked quinoa
2 tablespoons dry ranch dressing mix
1/4 teaspoon black pepper
2 cups packaged broccoli or coleslaw mix
4 medium whole grain or spinach tortillas (7 to 8-inch diameter)
Recipe by: A. Munoz
Steps:
1. Add cannabis oil to large nonstick skillet over medium heat until hot.
2. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.
3. Stir in water, quinoa, cannabis ranch dressing mix and pepper; bring to a boil.
4. Reduce heat; cover and simmer 10 to 15 minutes or until quinoa is tender.
5. Stir in slaw; cook, uncovered, 3 to 5 minutes or until slaw is crisp-tender, stirring occasionally.
6. Divide beef mixture evenly among tortillas; garnish with toppings, as desired.
7. Fold over sides of tortillas and rolling up to enclose filling
Ingredients:
1 pound Ground Beef (93% lean or leaner)
1 cup water
1/3 cup uncooked quinoa
2 tablespoons dry ranch dressing mix
1/4 teaspoon black pepper
2 cups packaged broccoli or coleslaw mix
4 medium whole grain or spinach tortillas (7 to 8-inch diameter)
Steps:
1. Add cannabis oil to large nonstick skillet over medium heat until hot.
2. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.
3. Stir in water, quinoa, cannabis ranch dressing mix and pepper; bring to a boil.
4. Reduce heat; cover and simmer 10 to 15 minutes or until quinoa is tender.
5. Stir in slaw; cook, uncovered, 3 to 5 minutes or until slaw is crisp-tender, stirring occasionally.
6. Divide beef mixture evenly among tortillas; garnish with toppings, as desired.
7. Fold over sides of tortillas and rolling up to enclose filling
Recipe by: A. Munoz