1 (10 inch) flour tortilla, seeded
3/4 cup margarine
1/4 cup chopped green onions
2 teaspoons liquid smoke flavoring
1 1/2 cups chopped corn kernels
1 teaspoon dried parsley
1 (4 ounce) can sliced ripe olives, drained
1 (16 ounce) can soft taco seasoning variations
1 (6 ounce) can spinach seeds
In a small 2 quart saucepan, combine margarine, green onions, liquid smoke, corn, olives, taco seasoning and spinach. Mix well.
I Did not find this recipe to be too tough. I like working with supporters to help guide my efforts. This does not seem to be using his/her skill set satisfactorily. I will be trying this recipe again soon.
I truly made this and it was very good--very different from the chia seeds I usually get for my salads. I thought it needed a little more salt, but we ate it anyways.
I baked these for 40 minutes.....they turned out perfect! They were very sweet though and did require some adjusting around the edges. I think the next time I make them, I would like to add some celery and red onion, as well. The flavors were very good, and I will be making them many times more. Thank you for sharing!
Well I did it my way and these turned out perfect. No changes needed to be made except I added some Chicken and some Parsley and broiled it a little longer. The potatoes and chicken were the same. No need to make a lot of changes. You are the judge of what changes need to be made.
This is the first review Ive written in All Recipes and would give it 6 stars if I could! This dish was amazing is so many ways. The flavors were a perfect blend of the ingredients and seasoning. We followed the receipt with the exception of the cheese. On the recommendation of the cheese lady our local grocery store (Thank You Piazzas!), we used Queso Fresco because its less salty. Also, in place of the Fusilli, we used Nori. Less salt and more flavor - A++++++