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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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After a busy day, this is a dish that I can get on the table fast. The recipe came about totally by accident: I started throwing things together and soon I had a winner! Everyone who has tried these burritos goes home with the recipe. Ingredients:
1 package (8-1/2 ounces) ready-to-serve santa fe whole grain rice medley |
1/2 pound lean ground beef (90% lean) |
3/4 cup frozen corn, thawed |
3/4 cup black beans, rinsed and drained |
1 jar (12 ounces) salsa |
4 ounces process cheese (velveeta), thinly sliced |
6 flour tortillas (10 inches), warmed |
optional additional ingredients: torn leaf lettuce, chopped onion, chopped sweet red pepper, sour cream and shredded mexican cheese blend |
Directions:
1. Heat rice according to package directions. Meanwhile, crumble beef into a 4-qt. microwave-safe dish. Add corn and beans; mix well. Microwave, covered, on high 4-5 minutes or until beef is no longer pink; drain. Stir in salsa and cheese; microwave 2-3 minutes longer or until cheese is melted. Stir in rice.
2. Spoon 3/4 cup beef mixture near the center of each tortilla; add additional ingredients of your choice. Fold bottom and sides of tortilla over filling and roll up. Yield: 6 servings.
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