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.



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Servings: 8
Prep Time: 40 mins
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Ingredients
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    1   pound 
    lean ground beef
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    1   cup 
    chopped onion (1 large)
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    1/2  cup 
    chopped green sweet pepper (1 small)
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    1   clove 
    garlic, minced
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    1/4  cup 
    water
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    1   tablespoon 
    medium or hot chili powder
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    1/4  teaspoon 
    ground cumin
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    1/4  teaspoon 
    salt
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    1   cup 
    cooked rice
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    1  4  ounce can 
    diced green chile peppers, drained
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    8   10-inch 
    flour tortillas
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    1 1/2  cups 
    shredded Monterey Jack or cheddar cheese (6 ounces)
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    1   cup 
    chopped tomato (1 large)
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    2   cups 
    shredded lettuce
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    frozen avocado dip (guacamole), thawed
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    Bottled salsa (optional)

Directions
1.
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.
2.
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.)
3.
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.
4.
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.
5.
Makes 8 burritos
Variation
  • 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, Monosaturated 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 (g) 85, Cobalamin (Vit. B12) (g) 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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