Beef, Rice, and Cheese Burritos
Corn and Black Bean Salad
Ingredients
- ½ cup long-grain white rice
- 1 tsp lime zest
- ½ lb ground beef
- 1 Tbsp taco seasoning mix
- ¼ cup water
- ¼ cup sour cream
- 2 burrito-size flour tortillas
- ½ cup shredded colby-Jack cheese
- ⅓ cup refrigerated salsa
Instructions
- Cook rice according to package directions; stir in lime zest.
- Meanwhile, cook beef in a 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
- 1 ear corn, shucked
- 1½ Tbsp olive oil, divided
- 1 (15-oz) can black beans, drained and rinsed
- ¼ cup refrigerated salsa
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp lime juice
- ½ (8.25-oz) bag tortilla chips
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Brush corn with ½ Tbsp oil. Grill corn, covered, 3 to 4 minutes or until charred, turning occasionally.
- Cut kernels from cob into a large bowl; discard cob. Add beans, salsa, cilantro, lime juice, and 1 Tbsp oil to bowl; toss. Serve with chips.
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