Use and Care Manual

ENGLISH
10
SOUTHWEST CHILI BOWL
• 4 Tortillas
• 1 Tbsp. Vegetable Oil
• 1 Medium Green
Bell Pepper, diced
• 1 Medium Bell
Pepper, diced
• ¼ Cup Red Onion,
large diced
• 1¼ Pounds
Ground Chuck
• 2 Tbsp. Chili Powder
• 1½ Tbsp. Ground
Cumin
• 1 Clove Garlic,
minced
• ¼ Tsp. Cayenne
Pepper
• 1 Tsp. Kosher Salt
• ½ Tsp. Ground
Black Pepper
• ¼ Tsp. Garlic Powder
• 2 Roma Tomatoes,
diced
• ½ (15-oz.) Can Black
Beans, drained and
rinsed, optional
• 1 Tbsp. Chopped
Fresh Cilantro Leaves
Prepare four baked tortillas following the
directions in the How to Operate section.
Heat oil in a large skillet over medium-high heat. Add
peppers and onions and cook until slightly tender.
Add the ground chuck and spices and cook
until browned. Skim o excess grease.
Add diced tomatoes and black beans (optional) and
simmer for about 10 minutes, stirring occasionally.
Divide chili into four prepared tortilla
bowls. Garnish with cilantro.
You may also top with shredded Cheddar
or Jack cheese and sour cream.
Serves four.
STRAWBERRY SPINACH SALAD
• 2 Tortillas
• 3 Cups Spinach
• ½ Cup Strawberries,
sliced
• 2-oz. Feta Cheese
• ¼ Cup Slivered
Almonds
• ½ Cup Raspberry
Vinaigrette Dressing
Prepare two baked tortillas following the
directions in the How to Operate section.
Place 1 ½ cups spinach in each tortilla bowl. Top each with
¼ cup sliced strawberries, 1-oz. feta and
1
/8 cup almonds.
Drizzle ¼ cup salad dressing over each.
Serves two.