Looking for a fast family meal or single serving supper? Try these beyond-compare burritos from Janelle McEachern of Riverside, California. They're chock-full of tasty ingredients and frozen individually, so you can bake only as many as needed.
- 1/2 pound ground beef
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 1 package (16 ounces) frozen cubed hash brown potatoes, thawed
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
- 1 cup frozen corn, thawed
- 1/2 cup salsa
- 1/2 cup cooked rice
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 2 cups (8 ounces) shredded cheddar cheese
- 8 flour tortillas (10 inches), warmed
- Sour cream, chopped tomatoes, guacamole, additional shredded cheddar cheese and salsa, optional
- 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.
- Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.
- Bake at 350° for 25 minutes or until heated through. Serve with the sour cream, tomatoes, guacamole, additional cheese and salsa if desired.
- To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed. Yield: 8 burritos.
Originally published as Hearty Burritos in Quick Cooking January/February 2002, p39
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