Three-Pepper Beef Wraps
“This recipe is as versatile as the cook preparing it," says Doreen Muench of Greenwood, Indiana. "Quick, simple-to-fix and good for you, it’s a meal all ages seem to love!”
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SERVINGS
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6
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CATEGORY
|
Main Dish
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METHOD
|
Other stovetop
|
PREP |
25 min. |
COOK
|
20 min.
|
TOTAL
|
45 min.
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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 lean 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
In a large nonstick skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender. Remove and keep warm.
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.
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.