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Tex-Mex Burritos

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Tex-Mex Burritos


Tex-Mex Burritos







Got a hungry gang? Serve these seriously filling burritos, with beans, meat, potatoes, spirited chiles, and thick salsa topping it all.
Prep Time
40Minutes

Total Time
00Minutes

Makes
5servings
















1
lb. lean ground beef

1 1/4
cups finely chopped peeled potatoes

1/2
cup chopped onion (1 medium)

2
fresh or canned jalapeño chiles, seeded, chopped

1
(15-oz.) can spicy chili beans, undrained

1/4
teaspoon salt

1/8
teaspoon pepper

10
(10-inch) spinach or flour tortillas

6
oz. (1 1/2 cups) shredded Monterey Jack or Cheddar cheese


Old El Paso® Thick 'n Chunky salsa, if desired


Sour cream, if desired







  1. Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
  2. Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
  3. Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
  4. Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.
Makes 5 servings









Nutrition Information:
1 Serving (1/5 of Recipe)
  • Calories 815
    • (Calories from Fat 295),
  • Total Fat 33g
    • (Saturated Fat 14g,
  • Cholesterol 85mg;
  • Sodium 1630mg;
  • Total Carbohydrate 96g
    • (Dietary Fiber 8g,
    • Sugars 5g),
  • Protein 41g;
Percent Daily Value*:
  • Vitamin A 16.00%;
  • Vitamin C 12.00%;
  • Calcium 44.00%;
  • Iron 42.00%;
Exchanges:
  • 6 Starch;
  • 6 Other Carbohydrate;
  • 3 1/2 Fat;
Carbohydrate Choices:
  • 6 ;
*Percent Daily Values are based on a 2,000 calorie diet.








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