1 lb. lean ground beef1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 can (19 oz.) kidney beans, drained, rinsed
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch squares
1 cup KRAFT Mexican Style Shredded Four Cheese
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup chopped green onions (about 1 large)
DIRECTIONS
BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
MODIFICATIONS
I love this recipe, I make it ALL the time. A few modifications I make are I add a can of black beans to it for more fiber. I also add a onion to the ground beef when I am cooking it. And then I usually don't put the tortillas in the skillet, instead I turn it into burritos by scooping the skillet into the tortillas and adding cheese, sour cream, more salsa etc. and folding it up.
3 comments:
Yummy!!! That sounds quick and delicious...just what I like for a Weekday dinner :)
This is one of my favorite recipes. I promise I will post something soon. I finally finished the book so now I have no excuses.
Looks and sounds good Steph! I will definetly try!
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