1 lb. 95% lean ground beef
1 medium onion, chopped
1 tsp. dried oregano leaves
4 flour tortillas, or 4 English muffins, halved
1 medium tomato, seeded and chopped
1 Tbsp. thinly sliced fresh basil leaves, or 1 tsp. dried basil
3/4 cup shredded light mozzarella cheese
1/4 cup grated Parmesan cheese

Servings: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes

1. Preheat oven to 400°F.
2. Brown ground beef and onion in skillet over medium heat 8-10 minutes or to 160°F doneness.
3. Pour off drippings and blot with paper towel. Stir in oregano.
4. Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheets in 400°F oven for 3 minutes.
5. Spoon beef mixture evenly over top of each tortilla. Top with an equal amount of tomato. Sprinkle with basil and cheeses.
6. Return to oven and bake 12-14 minutes or until tortillas are lightly browned.

Cooking Tip: Cook an extra pound of lean ground beef ahead of time. After drippings are poured off, separate the ground beef into four plastic baggies and keep in the freezer. These can be taken out of the freezer, reheated in the microwave, and used in this recipe for a short cut.

Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www. txbeef.org.com

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