Once a month, my family meets at our favorite Mexican restaurant for a Saturday lunch. Mexican and/or Tex-Mex is a staple around here. Sometimes, that once a month trip isn’t enough so when I discovered this recipe I was all…YAYAYAYAY!
Prep Time: 30 min.
Total Time: 30 min.
Servings: 4 servings
Enjoy the savory deliciousness of a beef burrito with the simplicity of a skillet dish—and do it in 30 minutes or less!
What You Need
1 lb. lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) no-salt-added red kidney beans, rinsed
1 cup TACO BELL® Thick & Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream (or any you have on hand
1 large green onion, chopped
Brown meat in large nonstick skillet on medium heat; drain. Return meat to skillet.
Add next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.
Stir in tortilla pieces; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted.
Top with sour cream and onions.
CLICK HERE to head on over to the Kraft recipe site for the full nutritional details. We have a new mate in the Moonstruck world and she spent most of her adult life living in Army post housing. Bachelor quarters are compact but they do have kitchens. Shiane (aka Shy) Rourke is big on one pan meals and this is a favorite. Of course, she has to triple the recipe when Gravedigger is around to eat. You can read their story in the newly released Nightrider MC book, NIGHT FALL. Just click on the cover to head to the buy page. If you have a subscription to Kindle Unlimited, you can read the book for free. Otherwise, it’s $2.99. Still a bargain! 😉