Crispy Burrito Wraps
Cheesy Corn Rice and Tortilla Chips
Ingredients
- 1½ lb ground beef
- 1 (1-oz) envelope less sodium taco seasoning mix
- ¼ cup water
- 6 burrito size flour tortillas
- 1 (8-oz) pkg shredded Colby Jack cheese
- 4 Tbsp butter, divided
- 1 (7.5-oz) bottle taco sauce
- 1 (8-oz) carton sour cream
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Add seasoning mix and water; cook until mixture is very thick.
- Spoon beef mixture down centers of tortillas; sprinkle with cheese. Fold in sides of tortillas, and roll up. Wipe skillet clean.
- Melt 2 Tbsp butter in skillet over medium heat. Add 3 wraps, and cook 3 to 4 minutes per side or until browned and crisp. Repeat with 2 Tbsp butter and remaining wraps.
- Divide wraps among 6 plates; drizzle with taco sauce, and serve with sour cream.
Side Dish Ingredients
- 2 Tbsp butter
- 1½ cups long grain white rice
- 3 cups less sodium chicken broth
- 2 cups frozen corn kernels, thawed
- 1 cup shredded Monterey Jack cheese
- ½ tsp garlic powder
- ½ (11-oz) bag tortilla chips
Side Dish Instructions
- Melt butter in a large saucepan over medium heat. Add rice; cook, stirring, 2 minutes.
- Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.
- Stir in corn, cheese, and garlic powder until blended. Season with salt and pepper, if desired.
- Serve chips on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
717
|
481
|
1198
|
| Fat (g) | 43 | 17 | 60 |
| Sat. Fat (g) | 23 | 7 | 30 |
| Protein (g) | 38 | 13 | 51 |
| Carb (g) | 43 | 70 | 113 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 1308 | 572 | 1880 |
| T. Sugs (g) | 5 | 4 | 9 |
| A. Sugs (g) | 3 | 1 | 4 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
