Skillet Burritos
Roasted Corn
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 1½ lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ½ to 1 cup water
- 1 cup refrigerated salsa
- 2 (15.25-oz) cans black beans, drained and rinsed (or use pinto beans)
- 1 (3.5-oz) pkg tortilla strips
- 1 (8-oz) pkg shredded Mexican-blend cheese
- 1 (8-oz) carton sour cream
- 6 green onions, thinly sliced
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in seasoning mix, water, salsa, and beans.
- Cook, stirring occasionally, 3 minutes or until mixture is slightly thickened.
- Gently stir in half of tortilla strips. Sprinkle with cheese; let stand 5 minutes until melted. Top with sour cream, onions, and remaining tortilla strips.
Side Dish Ingredients
- 2 (9-oz) pkg frozen seasoned honey roasted sweet corn
Side Dish Instructions
- Cook corn according to package directions.
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