Super Burritos

Tuck beef, rice, cheese, and more into a tortilla and bake until toasty warm. Top with guacamole, lettuce, and tomato and you've got a super meal.

Super Burritos
40 mins
by 4.0 1  person
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  • 1 pound lean ground beef
  • 1 cup chopped onion (1 large)
  • 1/2 cup chopped green sweet pepper (1 small)
  • 1 clove garlic, minced
  • 1/4 cup water
  • 1 tablespoon medium or hot chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 cup cooked rice
  • 1 4 ounce can diced green chile peppers, drained
  • 8 10-inch flour tortillas
  • 1 1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)
  • 1 cup chopped tomato (1 large)
  • 2 cups shredded lettuce
  • frozen avocado dip (guacamole), thawed
  • Bottled salsa (optional)
Related Video
How to Make Beef Enchiladas

Mix up your taco and burrito routine! Enchiladas are a classic Mexican dish, and everyone will love the savory filling, spicy sauce, and melted cheeseżit's the ultimate casserole!

For filling, in a large skillet cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain off fat. Stir in water, chili powder, cumin, and salt. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in cooked rice and chile peppers.
Meanwhile, wrap tortillas tightly in foil. Heat in a 350 degree F oven for 10 minutes to soften. (When ready to fill tortillas, remove only half of them at a time, keeping remaining tortillas warm in the oven.)
Spoon about 1/2 cup filling onto each tortilla just below the center. Top filling with cheese and tomato. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure with wooden toothpicks.
Arrange burritos on a baking sheet, seam sides down. Bake in a 350 degree F oven for 10 to 12 minutes or until heated through. Remove and discard toothpicks. Serve warm burritos on lettuce with Guacamole and, if desired, salsa.
Makes 8 burritos


  • Chicken or Steak Burritos:

    Prepare as above, except omit the ground beef. Partially freeze 1 pound skinless, boneless chicken breast halves or 1 pound beef flank steak for easier slicing. Cut chicken into thin, bite-size strips and cut beef across the grain into thin, bite-size strips. Heat 1 tablespoon cooking oil in skillet. Cook chicken or beef, onion, sweet pepper, and garlic in hot oil until desired doneness for steak or until chicken is no longer pink and onion is tender. Stir in water, chili powder, cumin, and salt. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in cooked rice and chile peppers. Continue with step 2 as above.

    Per Burrito: 415 cal., 20 g total fat (6 g sat. fat), 52 mg chol., 472 mg sodium, 37 g carbo., 5 g fiber, 24 g pro.

    Daily Values: 32% vit. A, 44% vit. C, 26% calcium, 17% iron

    Exchanges: 1/2 Vegetable, 2 Starch, 1 Very Lean Meat, 1 High Fat Meat, 2 fat

nutrition information

Per Serving: cal. (kcal) 428, Fat, total (g) 23, chol. (mg) 55, sat. fat (g) 8, carb. (g) 37, Monounsaturated fat (g) 10, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 3, pro. (g) 21, vit. A (IU) 1555, vit. C (mg) 26, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 85, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 462, Potassium (mg) 439, calcium (mg) 263, iron (mg) 4, Vegetables () 1, Starch () 3, Medium-Fat Meat () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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