New York City is a melting pot of cultures. Growing up, I always enjoyed visiting Mexican restaurants with my friends. As my daughters were growing up, I often needed snacks or easy weeknight dinners that were nutritious and simple to prepare. To infuse an Eastern Mediterranean taste, I added warm spices to the meat.


Ingredients:
- 4 tortillas
- 1/2 lb ground meat
- 1 tsp cumin
- 1 tsp hot paprika
- 1 tsp 7 Spice Baharat
- Salt to taste
- 1 small white onion, sliced into long thin layers
- Garnish:
- 4 ounces of Monterey Jack cheese, shredded (or preferred cheese)
- 1 cup lettuce, shredded

Instructions:
- In a bowl, combine the meat and spices, mixing well.
- Divide the meat mixture into 4 portions. Spread each portion evenly on a tortilla and press down the sliced onions.
- In a non-stick pan, transfer the tortilla upside down. Cook for about 5-7 minutes over medium heat. Once the juices are released and the onions are soft and warm in color, remove from the pan, add the cheese and lettuce, and serve hot.
