Karyn Hesters'
Wet Burrito

Ingredients

1 lb hamburger

1 can cream of mushroom soup

8-12 oz salsa
(spiciness to taste)

8 oz mozzarella
shredded cheese

1 can refried beans (optional)

1 pkg soft tortilla shells

8 oz shredded
cheddar cheese

Directions

Brown the hamburger, remove excess grease, then pour in salsa, cream of mushroom soup, and refried beans.

Allow to heat thoroughly, stirring periodically so as not to burn.

While that is heating, in a Pyrex 9x13 pan roll the individual tortilla shells with about a Tbsp of each shredded cheese inside.

Line the Pyrex with the rolled shells (approx. 8–10 shells will be rolled and line the bottom of the pan).

When finished, dump the hamburger mixture on top of the shells.

Sprinkle with remaining shredded cheese and place in the microwave for 8-10 minutes.

Serve with sour cream.

Husband and wife Ted and Karyn Hesters live and work on this northern Indiana dairy farm. The family is currently milking 184 Jersey cows. Jerseys are a breed from the British island of Jersey off the French coast. Ted Hesters began milking in partnership with his parents in 1988.

The Hesters run an organic, grazing-based dairy. Ted and Karyn went to New Zealand for part of their honeymoon in 1994, and while there Ted learned about grazing dairy cows. They are also a seasonal calving operation. Dairy farmers can breed their cows so calves are born year-round, so even if some cows are “dry,” or not being milked while they rest up to have their calf, the farmer can still milk some of the other cows. A seasonal calving operation, on the other hand, has all cows give birth in a short window of time so all the cows are dry or resting at the same time. This year the Hesters had almost all their baby calves (130 out of 184) born in March. Karyn Hesters says this keeps her husband Ted very busy and he is ecstatic when calving season is over.