Cheesy Skillet Burritos
Avocado-Ranch Chopped Salad
Ingredients
- 1 lb ground beef
- 1 (1.25-oz) envelope taco seasoning mix
- 1 cup water
- 1 cup refrigerated salsa
- 1 (15.25-oz) can black beans, rinsed and drained
- 1 (15.5-oz) can pinto beans, rinsed and drained
- 4 soft taco-size flour tortillas, cut into 1-inch-wide strips
- 1 (8-oz) pkg shredded Mexican-blend cheese
- 1 (8-oz) carton sour cream
- 1 cup halved grape tomatoes
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in taco seasoning mix, water, salsa, and beans.
- Cook, stirring occasionally, 3 minutes or until slightly thickened. Stir in tortilla strips. Sprinkle with cheese, and let stand 5 minutes or until melted. Top with sour cream, tomatoes, and cilantro.
Side Dish Ingredients
- 2 avocados, pitted and mashed
- 1 cup Ranch dressing
- 1 tsp ground cumin
- 1 (10-oz) pkg chopped romaine lettuce
Side Dish Instructions
- Mix together mashed avocado, Ranch dressing, and cumin in a large bowl; thin with water, if desired.
- Add lettuce; toss, and season to taste.
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