Crunchy Taco Burritos

By melanieroe

number of ingredients 8
prep time 20 Min
total time 40 Min

1 Serving (1 Serving (2 Burritos))

Calories 470
(Calories from Fat 150),

Total Fat 16g
(Saturated Fat 5g,
Trans Fat 2 1/2g),
Cholesterol 45mg;
Sodium 1140mg;
Total Carbohydrate 60g
(Dietary Fiber 1g,
Sugars 4g),
Protein 19g;

Percent Daily Value*:

Exchanges:

4 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

4;

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1 cup water
• 1 cup milk
• 1 box Hamburger Helper® crunchy taco
• 1/3 cup milk
• 12 Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
• 1/3 cup sliced green onions
• 1 large tomato, chopped
• Side dish: Doritos

Details

Adapted from pillsbury.com

Preparation

Step 1

1 In 10-inch skillet; cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling. Stir in uncooked rice (from Hamburger Helper box).

2 Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until rice is tender.

3 Meanwhile, in small bowl, stir milk and topping mix (from Hamburger Helper box) 30 seconds; set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.

4 Heat tortillas as directed on package. Spoon about 1/3 cup beef mixture down center of each warm tortilla; drizzle with cheese topping. Top with green onions, tomato and crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.