Makes 6 servings
Tex-Mex is one of my favorite comfort foods. This recipe is my nod to a favorite cuisine. This is a great recipe for both cats and dogs. The tuna mixture can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for 1 month. The tortillas will keep for 2 weeks in the refrigerator or up to 1 month in the freezer if stored in an airtight freezer bag.
4 corn tortillas
2 x 9 ounce cans dark tuna in oil
1/2 cup chopped tomatoes
1/2 cup corn (fresh or canned)
2 tablespoons chopped red bell pepper
1/4 cup frozen chopped spinach, thawed and drained
2 tablespoons tomato paste
1/2 cup grated Cheddar cheese
1. Preheat the oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray.
2. Place the tortillas
on the cookie sheet and bake or broil until brown, turning them over midway
broiling, this will take about 1 minute per side; if baking, it will take about 2 to 3 minutes per side.
Watch closely so that they don't burn.
3. In a saute pan,
saute the tuna, tomatoes, corn, bell pepper, and spinach for 5 minutes.
Add the tomato paste to help thicken and saute for an additional 5 minutes.
4. Break up the
tortillas and sprinkle over each serving to give them a little crunch.
Then sprinkle with a little bit of the Cheddar cheese and serve.