March 30, 2021Campus Life, Features, Greek Life, Lifestyle, Lifestyle, Student Lifestyle, Uncategorized RSO Spotlight: Kappa Delta Pi Education Fraternity More
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April 28, 2020Academics, Campus, CMU Alumni, College Life, College Living, Student Lifestyle, Students To The 2020 Seniors
March 25, 2021Campus Fashion, Men's Style, Student Styles, Style, Style & Beauty, Trend and Beauty Men’s Spring Fashion: Comfort and Style More
March 19, 2021Campus Fashion, Style, Style & Beauty, Trend and Beauty Revive: The Organization of Black Unity’s first ever virtual fashion show
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February 14, 2022Arts & Entertainment “The Revolutionists” comes to Bush Theatre, introduces four French Revolution feminists
November 9, 2018Archives, Arts & Entertainment, Community, Food & Beverage, Seasonal Issues, Style, Style & Beauty Check out the Spring Issue 2018
February 4, 2013 4 for 20 (Food & Beverage), Drinks, Featured, Food, Food & Beverage, GCMAGTV, Recipes 4-for-20: Wet Burritos It is a tradition in my house that started when I was young; my mother always would make this dish and it was so filling. It wasn’t until I went out to California that I found out that wet burritos were more of a regional cuisine. In California, I learned about many flavors and new ways to improve on my mom’s recipe. Wet burritos are easy to make and can be prepared for a very reasonable price. I made dinner for eight with this recipe for less than $20. It is my hope you will take this basic recipe and make it your own with your own twist. 4-for-20 Season 2 Episode 4 Ingredients: Package of flour burrito shells Package of shredded lettuce 1/2 cup of fresh cilantro Fresh Pico de gallo 16 oz jar of salsa 8 oz of red enchilada sauce One can of cream of mushroom soup One can of black beans One burrito-seasoning packet 1 pound bag of white rice; cooked off 1 pound of ground turkey One can of vegetarian refried beans 32 oz of shredded cheese Directions for meat and vegetarian burritos: Preheat oven to 350 degrees. First, cook off the ground turkey and drain it. Add the refried beans and set aside. Next, cook off the bag of white rice and set aside. Take half of the pan of cooked white rice and place in a bowl. Add the can of black beans, some Pico de Gallo, half of your cilantro and two tablespoons of salsa. Mix well. Mix the sauce and soup and heat on the stove until hot. Once it is hot, set aside the mixture to keep warm. Take the remaining rice and half of the jar of salsa and mix in pan. Set aside and keep warm to create a side dish later. Assembly: Take a burrito shell and add some of the bean mixture, lettuce and little cheese. Roll and fold ends and place in a baking pan. Continue until you have made four vegetarian burritos. Next, prepare the meat burritos by adding some meat mixture in a burrito shell with lettuce, Pico, cheese and cilantro. Roll and fold ends and place in a pan until you have made four of them. Next, top each set of burritos with warm sauce and the remaining cheese. Put burritos in the oven and bake for 20 minutes, or until bubbly. Serve immediately with salsa rice.