Friday, November 14, 2008

Hearty Burrito

1/2 lb. Ground Beef
1 large Green Pepper, chopped
1 med Onion, chopped
16 oz frozen cubed Hash Brown Potatoes, thawed
15 oz Black Beans, rinsed and drained
14.5 oz Mexican diced tomatoes with juice
1 C. frozen Corn, thawed
1/2 C. Salsa
1/2 C. Rice, cooked
2 tsp. Chili Powder
1/2 tsp. Salt
2 C. Cheddar Cheese, shredded
8 (10 inch) Flour Tortillas

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, tomatoes, corn salsa, rice, chili powder, and salt. Sprinkle 1/4 cup cheese off center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.

Place burrito seam side down on a baking sheet and bake at 350 for 25 minutes or until heated through. Serve with sour cream, tomatoes, guacamole, and salsa.

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