Hearty Burritos

By Bonne1

Ingredients

• 1/2 pound ground beef
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 1 package (16 ounces) frozen cubed hash brown potatoes, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
• 1 cup frozen corn, thawed
• 1/2 cup salsa
• 1/2 cup cooked rice
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 2 cups (8 ounces) shredded cheddar cheese
• 8 flour tortillas (10 inches), warmed
• Sour cream, chopped tomatoes, guacamole, additional shredded cheddar cheese and salsa, optional

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.
Bake at 350° for 25 minutes or until heated through. Serve with the sour cream, tomatoes, guacamole, additional cheese and salsa if desired.
To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed. Yield: 8 burritos.