Crispy Burrito Wraps
Cheesy Corn Rice and Tortilla Chips
Ingredients
- ½ lb ground beef
- ½ (1-oz) envelope less sodium taco seasoning mix
- ¼ cup water
- 2 burrito size flour tortillas
- ⅔ cup shredded Colby Jack cheese
- 2 Tbsp butter
- ¼ cup taco sauce
- ¼ cup sour cream
Instructions
- Cook beef in a 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 butter in skillet over medium heat. Add wraps, and cook 3 to 4 minutes per side or until browned and crisp.
- Divide wraps between plates; drizzle with taco sauce, and serve with sour cream.
Side Dish Ingredients
- 1 Tbsp butter
- ½ cup long grain white rice
- 1 cup less sodium chicken broth
- 1 cup frozen corn kernels, thawed
- ¼ cup shredded Monterey Jack cheese
- ¼ tsp garlic powder
- ½ (8.25-oz) bag tortilla chips
Side Dish Instructions
- Melt butter in a 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 | 2 | 2 | |
| Calories |
737
|
669
|
1406
|
| Fat (g) | 46 | 24 | 70 |
| Sat. Fat (g) | 25 | 8 | 33 |
| Protein (g) | 38 | 15 | 53 |
| Carb (g) | 43 | 102 | 145 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 1410 | 588 | 1998 |
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