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Main dishes

Burritos El Grande Made Over

Burritos El Grande Made Over recipe
photo by:kraft
Make over always means make better when we’re talkin’ smart choices. Like saving 260 calories and 15 grams of fat per serving. OLÉ!
time
prep:
10 min
total:
23 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1/2
lb.  extra-lean ground beef
1
can  (15.5 oz.) kidney beans, rinsed
3/4
cup  TACO BELL® Thick & Chunky Salsa
1/2
cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
6
 whole wheat tortillas (10 inch), warmed
1/2
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1-1/2
cups  tightly packed shredded romaine lettuce
3
 tomatoes, chopped

Make It

BROWN meat in large skillet. Stir in beans and salsa; cook 3 min. or until heated through, stirring occasionally. Remove from heat; stir in cheese.

SPOON meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito-style.

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

Kraft Kitchens Tips

Makeover - How We Did It
We've made some small changes to these burritos to give you the same great results while trimming both fat and calories. In addition to using extra-lean ground beef and cutting the amount in half, we prepared this recipe with KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream instead of the full-fat products. We also substituted kidney beans for both the rice and refried beans. All these changes resulted in a savings of 260 calories and 15 grams of fat, including 8.5 grams of saturated fat, per serving.
Special Extra
Stir desired amount of hot pepper sauce into meat mixture before spreading onto tortillas.
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