Cheese Beef Burritos
Total TimePrep/Total Time: 25 min.
- 1 package (8-1/2 ounces) ready-to-serve Santa Fe whole grain rice medley
- 1/2 pound lean ground beef (90% lean)
- 3/4 cup frozen corn, thawed
- 3/4 cup black beans, rinsed and drained
- 1 jar (12 ounces) salsa
- 4 ounces process cheese (Velveeta), thinly sliced
- 6 flour tortillas (10 inches), warmed
- Optional: Torn leaf lettuce, chopped onion, chopped sweet red pepper, sour cream and shredded Mexican cheese blend
- Heat rice according to package directions. Meanwhile, crumble beef into a 4-qt. microwave-safe dish. Add corn and beans; mix well. Microwave, covered, on high until beef is no longer pink, 4-5 minutes; drain. Stir in salsa and cheese; microwave until cheese is melted, 2-3 minutes longer. Stir in rice.
- Spoon 3/4 cup beef mixture in the center of each tortilla; add additional ingredients of your choice. Fold bottom and sides of tortilla over filling and roll up.
Freeze option: Cool beef mixture before making burritos; omit lettuce and sour cream from filling options. Individually wrap burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds. Carefully open burritos and add additional filling ingredients as desired.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts1 burrito (calculated without toppings): 452 calories, 13g fat (5g saturated fat), 39mg cholesterol, 1115mg sodium, 56g carbohydrate (4g sugars, 9g fiber), 21g protein.
Jan 22, 2019
There was nothing special about these burritos. I understand it was a busy night, but leaving the flavor of this dish up to a store bought salsa is not what I would normally do, but I wanted to make these per the recipe in order to rate it properly. IF I were to make these again, I would definitely season the beef generously while cooking.