Homemade Burritos
1 (5.6 ounce) package Spanish rice mix
1 pound ground beef
1 onion, chopped
1 package Taco seasoning mix
3/4 cup water
1/2 can Cheddar cheese soup
1 (8 ounce) carton sour cream
1/2 cup graded Pepper Jack cheese
1 (16 ounce) can ranch style beans
8 to 10 inch flour tortillas
Preheat oven to 400 degrees. Prepare rice as directed on package; set aside. In skillet, cook beef and onion until beef is brown; drain. Return to skillet. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat to low. Simmer for 10 minutes, stirring occasionally. Stir in soup. In bowl, combine beef mixture and rice. Stir in cheese, sour cream and beans. Place each tortilla onto separate sheets of aluminum foil. Spoon 1/2 cup mixture onto each tortilla. Fold bottom end of tortilla up toward meat mixture. Fold sides over mixture to form burrito. Wrap burrito with foil. Place wrapped burritos onto baking sheets. Bake for 12 to 15 minutes.
1 (5.6 ounce) package Spanish rice mix
1 pound ground beef
1 onion, chopped
1 package Taco seasoning mix
3/4 cup water
1/2 can Cheddar cheese soup
1 (8 ounce) carton sour cream
1/2 cup graded Pepper Jack cheese
1 (16 ounce) can ranch style beans
8 to 10 inch flour tortillas
Preheat oven to 400 degrees. Prepare rice as directed on package; set aside. In skillet, cook beef and onion until beef is brown; drain. Return to skillet. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat to low. Simmer for 10 minutes, stirring occasionally. Stir in soup. In bowl, combine beef mixture and rice. Stir in cheese, sour cream and beans. Place each tortilla onto separate sheets of aluminum foil. Spoon 1/2 cup mixture onto each tortilla. Fold bottom end of tortilla up toward meat mixture. Fold sides over mixture to form burrito. Wrap burrito with foil. Place wrapped burritos onto baking sheets. Bake for 12 to 15 minutes.
