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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a family favorite at our house. Originally from Light and Tasty magazine. I usually reduce the amount of beef to 1/2 a pound and use canned corn. Instead of adding the cheese into the beef mixture, I add it along with the lettuce, tomatoes and sour cream. Ingredients:
1 lb lean ground beef |
1 (28 ounce) can barbecue baked beans |
1 (10 ounce) package frozen corn, thawed |
4 1/2 teaspoons worcestershire sauce |
1 cup shredded reduced-fat cheddar cheese |
12 (8 inch) flour tortillas, warmed |
3 cups shredded lettuce |
1 1/2 cups chopped fresh tomatoes |
3/4 cup reduced-fat sour cream |
Directions:
1. In large nonstick skillet, cook beef over medium heat until no longer pink; drain.
2. Stir in the beans, corn and Worcestershire sauce; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 4-5 minutes or until heated through. Sprinkle with cheese and cook 1-2 minutes longer.
3. Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream. Roll up and serve.
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