Burritos el Grande

Prep: 20 min | Yield: 6 servings

Ingredients

• 1 pound ground beef
• 1 (16 ounce) jar Taco Bell® Home Originals® Thick 'N Chunky Salsa
• 1 green bell pepper, chopped
• 1 cup instant white rice, uncooked
• 1 (16 ounce) can Taco Bell® Home Originals® Refried Beans, warmed
• 6 (10 inch) flour tortillas
• 1 1/2 cups Kraft Mexican Style Shredded Cheese
• 1 1/2 cups shredded lettuce
• 2 tomatoes, chopped
• 1/3 cup Breakstone's or Knudsen Sour Cream

Instructions

1. Brown meat in large skillet on medium heat; drain.
2. Add salsa and peppers; mix well. Bring to boil.
3. Stir in rice; cover. Simmer over low heat for 5 minutes.
4. Spread beans down centers of tortillas; top with meat mixture, cheese, lettuce and tomatoes.
5. Fold in opposite sides of each tortilla, then roll up burrito style.
6. Serve with sour cream.

Notes

Variation: Prepare using lean ground beef or turkey and Breakstone's Reduced Fat or Knudsen Light Sour Cream.

Keeping It Safe: Place ground beef in the coldest part of the refrigerator. Often, this is at the back of the refrigerator on one of the lower shelves. Ground beef should be used within 1 to 2 days after purchase, or freeze after wrapping tightly. Be sure to re-wrap the meat if the original package is damaged or destroyed. When thawing, place on the bottom shelf in the refrigerator to prevent drippings from cross-contaminating other foods.

Heat the refried beans in the microwave while the meat mixture is cooking.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company

Taco Bell® and Home Originals® are trademarks owned and licensed by Taco Bell Corp.