This one sounds so good and comes from Kraft's Food & Family Magazine (it's free, just sign up and they'll send you issues in the mail...and even better, they have good coupons in each issue too!)
Prep time 10 minutes
Total time 35 minutes
Ingredients:
1 lb lean ground beef
1 pkg (1-1/4 oz) Taco Bell Home Originals Taco Seasoning Mix
1 can (19 oz) kidney beans, drained, rinsed
1 cup Taco Bell Home Originals Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2 inch squares
1 cup Kraft Mexican Style Shredded Four Cheese
1/3 cup Breakstone's or Knudsen Sour Cream
1/3 cup chopped green onions (about 1 large)
Brown meat in large skillet on medium-high heat; drain.
Add seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes.
Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
Makes 4 servings, 1-1/2 cups each.
Jazz it up: Top with your favorite Mexican-style toppings just before serving, such as shredded lettuce, chopped tomatoes and / or chopped avocados.
1 comment:
I make burrito filling by browning a pound of ground beef (well - not browning it, but making sure it's cooked), and then I add a can of refried beans, salsa and shredded cheese (these last two to taste - not too much salsa because you don't want the filling runny). You can leave the cheese out if you want (or if you're lactose intolerant) and add it after filling the tortilla. Make sure the tortillas are soft (I heat them in the microwave) and, as with yours, add any other toppings you want. Or you can roll these up and pan fry them for chimichangas or even put them in a baking dish and top with enchilada sauce and cheese and bake. I discovered this filling when someone was serving it as a hot dip for tortilla chips. -Wendy
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