Four 10-inch or eight 8-inch flour; warmed tortillas
1 lb Lean ground beef
1 c Prepared chunky salsa
Jalapeno pepper slices; optional
1 pk Frozen sliced spinach; thawed & drained well
Lime slices; optional
1/2 ts Chili powder
Directions
Step #1 In a large nonstick skillet, & garlic over med-heat/flame for 8 to 10 mins, or until the beef is no longer pink, brown the ground beef, onion, stirring every once in awhile.
Step #2 Pour off the drippings & stir in the the chili powder, cumin, salt, & pepper.
Step #3 stir in the the spinach & heat through.
Step #4 remove this from the heat & stir in the the cheese.
Step #5 Spoon equal amounts of the mixture into the center of the warmed tortillas; fold each bottom edge over the filling, then fold each side into the center, overlapping the edges.
Step #6 Garnish with the lime & jalapeno slices, if desired, & serve this with the salsa.
Step #7 NOTE: If using fresh jalapeno peppers, here's a tip to protect you from the sting of the juices & seeds: Rub your hands well with vegetable oil before handling the peppers.
Step #8 Be careful not to rub your eyes or the corners of your mouth with your hands until you wash them well, because the pepper oil stings your eyes & mouths, too! Coating your hands with oil will make them slippery, so be extra careful when handling a knife or other kitchen utensils!.