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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âThis recipe is as versatile as the cook preparing it, says Doreen Muench of Greenwood, Indiana. Quick, simple-to-fix and good for you, itâs a meal all ages seem to love!â â Ingredients:
1 each large green, sweet red and yellow peppers, julienned |
1 medium onion, halved and sliced |
2 tablespoons olive oil, divided |
3/4 pound ground beef |
1 can (16 ounces) kidney beans, rinsed and drained |
3/4 cup salsa |
1/4 teaspoon steak seasoning |
1/4 teaspoon pepper |
6 flour tortillas (8 inches), warmed |
1/2 cup shredded reduced-fat cheddar cheese |
Directions:
1. In a large nonstick skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender. Remove and keep warm.
2. In the same skillet, cook beef over medium heat until no longer pink; drain. Place the kidney beans, salsa and remaining oil in a food processor; cover and process until chopped. Add to beef. Sprinkle with steak seasoning and pepper; cook and stir until heated through.
3. Spoon about 1/3 cup beef mixture down the center of each tortilla; top each with 1/2 cup pepper mixture. Sprinkle with cheese. Fold sides and ends over filling and roll up. Yield: 6 servings.
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