Burrito Stack

By Grammie926

Try this warming meal with creamy sliced avocado on the side.

Nutritional Info
Per serving: about -
cal 663
pro 39 g
total fat 29 g
sat. fat 13 g
carb 63 g
fibre 12 g
chol 82 mg
sodium 1,135 mg
% RDI: -
calcium 32
iron 41
vit A 23
vit C 25
folate 37

Ingredients

• 12 oz (375 g) lean ground_beef
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 tsp (20 mL) chili_powder
• 1/2 tsp (2 mL) dried oregano
• 1/4 tsp (1 mL) each salt and cayenne
• 1 can (19 oz/540 mL) red kidney_beans, drained and rinsed
• 3/4 cup (175 mL) salsa
• 4 large flour tortillas
• 1 cup (250 mL) shredded Cheddar or Monterey_Jack_cheese
• 1/2 cup (125 mL) light sour_cream
• 1 cup (250 mL) shredded lettuce

Preparation

Step 1

In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Add chili powder, oregano, salt and cayenne; cook for 2 minutes.

In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa. Add beef mixture; stir to blend.

Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese. Repeat layers twice. Top with remaining tortilla and cheese.

Bake in 450°F (230°C) oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa.