Quick and Easy Burritos
These burritos, courtesy of Sandra Lee, are ready to eat in just 20 minutes!
-Sandra Lee; Reprinted with permission by Hoffman Media, LLC. Sandra Lee Semi-Homemade magazine
One packet and ground beef come to your rescue to get supper on the table in no time with better-than-ever Tex-Mex meals. Sandra Lee has dressed up taco seasoning mix to add satisfying variety to your weeknight repertoire. If your family prefers one to another, make the substitution.
Makes 8 servings (Prep: 8 minutes, Cook: 12 minutes)
1 (20-ounce) package large burrito flour tortillas (10 inch)
1 (8.8-ounce) pouch Spanish-style ready-to-serve rice, Uncle Ben’s® Burrito Beef Mixture*recipe below
1 (16-ounce) jar pico de gallo
Toppings: diced tomatoes, sour cream, shredded Cheddar cheese, sliced jalapeños
1. Heat tortillas and rice according to package directions. Using a slotted spoon, evenly spoon Burrito Beef Mixture just below center of each tortilla; layer with desired amount of rice and pico de gallo. Top with diced tomatoes, sour cream, cheese, and sliced jalapeños, if desired. Fold bottom third of tortillas up and over filling, just until covered. Fold left and right sides of tortilla over, and roll up.
*Ingredients for Burrito Beef Mixture:
1 pound ground chuck
1 (16-ounce) can seasoned pinto beans, rinsed and drained
1 (8-ounce) package diced fresh yellow onion (about 2 cups)
1 (1-ounce) package 40% less-sodium taco seasoning, Old El Paso®
1⁄2 cup water
1. In a large skillet, cook ground chuck, beans, and onion over medium-high heat, stirring until beef is browned and crumbly and onion is soft. Drain well. Wipe skillet clean. Return beef mixture to skillet, and stir in taco seasoning and 1⁄2 cup water. Cook for 2 to 3 minutes, or until thick.
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