Fun food facts
- You’ve probably travelled the countryside in Ontario during the summer. One of the first signs that you’re in the country is cattle grazing in pasture fields. Most calves in Ontario are born in the spring and pretty much spend most of the summer and fall, outdoors chomping away on grass. Most family beef farms have about two dozen cows.
- Chew on this! Beef is packed with zinc. Zinc is part of every cell in your body. It helps you grow, is good for your brain and even helps your body fight sickness. Now get this: Zinc is just one of 14 essential nutrients found in beef. No wonder beef is so good for you.
Build a healthier beef burger challenge! For a tasty and good-for-you burger which of the following would you recommend?
- ask for extra Ontario tomato slices or crunchy Ontario lettuce and cucumbers (order them on the side if you prefer to eat them on their own)
- order a single beef patty
- ask for a whole wheat or whole grain bun
- top your burger with sliced, pan-fried Ontario onions and mushrooms
- all of the above
(Sorry, stuffing your burger with fries does not make it a healthy choice!)
Just for fun, here’s a joke...
Q: What do you call cattle with a sense of humour?
A: Laughing stock.
Eat It Up!
Beef and vegetable enchiladas
Makes 6 servings.
Takes 15-20 minutes.
You’ll need an adult’s help.
- 1 tbsp (15 mL) vegetable oil
- 1 medium Ontario Onion, chopped
- 2 cloves garlic, crushed
- 1/2 lb (250 g) cooked roast beef, diced (about 1 cup/250 mL)
- 1 large Ontario Potato, peeled and cut into small cubes
- 2 medium Ontario Carrots, diced
- 1 cup (250 mL) sliced Ontario Mushrooms
- 1 can (14 oz/398 mL) tomato sauce
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) each dried oregano and ground cumin
- 12 corn tortilas (6-inch/15 cm)
- 1 cup (250 mL) shredded old Cheddar cheese
- 1 cup (250 mL) shredded Monterey Jack cheese
- Sour Cream
- Chopped Ontario Onions
- Chopped fresh parsley
What to do:
- In a large nonstick skillet, heat oil over medium heat; cook onion and garlic 5 minutes. Add beef, potato, carrots and mushrooms.
- Stir together tomato sauce, chili powder, oregano and cumin; add 1/2 cup (125 mL) sauce and 1/4 cup (50 mL) water to skillet. Cover and cook over low heat 10 minutes or until vegetables are tender.
- Pour remaining sauce and 1/4 cup (50 mL) water into 13 x 9-inch (33 x 23 cm) baking dish.
- Warm 4 tortillas at a time in microwave oven on High for 20 seconds.
- Quickly dip each tortilla in sauce in dish to coat both sides; fill tortilla with some of the beef mixture. Roll up and push to one end of dish. Repeat with remaining tortillas and filling, packing them in a row.
- Sprinkle with Cheddar and Monterey Jack cheese.
- Bake in 350°F (180°C) oven 15 to 20 minutes or until heated through.
- Serve 2 enchiladas per person with sour cream, chopped onions and parsley.