Beef, Rice, and Cheese Burritos
Corn and Black Bean Salad
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 1 cup long-grain white rice
- 2 tsp lime zest
- 1½ lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ⅓ cup water
- ¾ cup sour cream
- 6 burrito-size flour tortillas
- 1 (8-oz) pkg shredded colby-Jack cheese
- 1 cup refrigerated salsa
Instructions
- Cook rice according to package directions; stir in lime zest.
- Meanwhile, cook beef in a large nonstick skillet over medium-high heat; drain, and return to skillet. Add seasoning and water; cook until mixture is very thick.
- Spread 2 Tbsp sour cream over centers of each tortilla. Spoon about ½ cup rice down centers of tortillas. Top with desired amount of beef and cheese. Fold bottom of tortilla over filling; fold in sides, and roll up.
- Serve burritos with salsa, for dipping.
Side Dish Ingredients
- 3 ears corn, shucked
- 3 Tbsp olive oil, divided
- 2 (15-oz) cans black beans, drained and rinsed
- 1 cup refrigerated salsa
- ¼ cup chopped fresh cilantro
- 2 Tbsp lime juice
- 1 (11-oz) bag tortilla chips
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Brush corn with 1 Tbsp oil. Grill corn, covered, 3 to 4 minutes or until charred, turning occasionally.
- Cut kernels from cobs into a large bowl; discard cobs. Add beans, salsa, cilantro, lime juice, and 2 Tbsp oil to bowl; toss. Serve with chips.
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