Burritos El Grande

photo by:kraft

The classic to-go order makes an appearance in your kitchen with this bean-and-cheese burrito with fresh tomatoes and lettuce. Thumbs-up from the fam on this one.

time

prep:

20 min

total:

20 min

servings

total:

6 servings

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What You Need

lb. ground beef

jar (16 oz.) TACO BELL® Thick & Chunky Salsa

green pepper, chopped

cup instant white rice, uncooked

can (16 oz.) TACO BELL® Refried Beans, warmed

flour tortillas (10 inch)

1-1/2

cups KRAFT Mexican Style Finely Shredded Four Cheese

1-1/2

cups shredded lettuce

tomatoes, chopped

1/3

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

BROWN meat in large skillet on medium heat; drain. Stir in salsa and peppers. Bring to boil. Stir in rice; cover. Simmer on low heat 5 min.

SPREAD beans down centers of tortillas; top with meat mixture, cheese, lettuce and tomatoes.

FOLD in opposite sides of each tortilla, then roll up burrito style. Serve with sour cream.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Keeping it Safe

Place ground beef in the coldest part of the refrigerator. Often, this is at the back of the refrigerator on one of the lower shelves. Ground beef should be used within 1 to 2 days after purchase, or freeze after wrapping tightly. Be sure to re-wrap the meat if the original package is damaged or destroyed. When thawing, place on the bottom shelf in the refrigerator to prevent drippings from cross-contaminating other foods.

Note

Heat the refried beans in the microwave while the meat mixture is cooking.

Healthy Living

Save 70 calories and 9g of fat, including 5g of saturated fat, per serving by preparing with extra-lean ground beef, KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

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bjsilve0

posted:4/29/2012

This is one of our all time favorites from this site and is requested quite often.

Rosiecheex

posted:7/6/2011

These were great even my kids loved them.

a cook

posted:11/15/2010

I found this recipe 3 weeks ago the first time i made it i had 6 burritos left over so i froze them it's now been one week and i had to make them again last night because our supply ran out ;) We LOVE these burrito's i did add taco seasoning to the meat mixture w/ the salsa and a 1/2 cup water for the rice so it was not so dry. Great recipe though and an extra bonus leftovers freeze well and rewarms in the microwave really well also.

alex161

posted:9/29/2010

Substituted kidney beans for the refried bean to make it a little bit healthier.

whatever.works

posted:8/21/2010

Good dish...can easily change up ingredients.

roehrig13

posted:7/26/2010

Everyone in my family liked this. Even my kids who don't like refried beans liked it. Very easy. Had filling left over but made good nachos the next day!!

alybee9901

posted:6/26/2010

I love Mexican, so the first time I made this and the rice was crunchy I was a little disappointed. I made it again this evening and cooked the rice mixture for 15 min. vs. the five, and it came out perfect. I added avacado to the burrito, and love it. Next time I am going to try the healthier suggestions. Loved it!!

a cook

posted:2/24/2010

So simple and quick to make. My husband and 8 year old loved it, as well as myself. I would definately make this one again.

lil_spunk

posted:11/20/2009

I'll be making this again! :)

achristy08

posted:8/26/2009

We make these 1-2 times a month at my house. Simple yet very filling!