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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These 30-minute, one-skillet burritos have it all...seasoned beef, corn, rice...and lots of cheese, all wrapped up in flour tortillas. Yum! Ingredients:
1 pound ground beef |
1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free) |
1 cup pace® picante sauce |
1 cup frozen whole kernel corn |
1 cup uncooked instant rice |
1 cup shredded cheddar cheese |
3/4 cup water |
8 (10 inch) flour tortillas, warmed |
Directions:
1. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup, picante sauce, corn, rice, cheese and water in the skillet and heat to a boil. Reduce the heat to medium. Cover and cook for 5 minutes, stirring occasionally. Remove the skillet from the heat and let stand for 5 minutes.
3. Spoon about 2/3 cup beef mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling, then fold up the ends to enclose the filling.
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