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Don't think of this one as lightweight. Uh uh! Sure, Beefy Burritos could be a snack or lunch, but you could say we "beefed" it up to make it work as a hearty dinner, too.
What You'll Need
- 1 pound ground beef
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
- 4 (10-inch) flour tortillas, warmed
What to Do
- In a large nonstick skillet, brown ground beef, onion, and garlic over medium heat for 7 to 10 minutes, or until beef is no longer pink, stirring occasionally.
- Drain off excess liquid and stir in chili powder, cumin, and salt. Stir in spinach and heat through. Remove from heat and stir in cheese. Spoon mixture evenly onto center of warmed tortillas.
- Fold up bottom of each tortilla over beef mixture then both fold sides over, envelope fashion. Fold top closed and turn seam-sides down. Serve immediately.
Serve our Beefy Burritos topped with warmed salsa or any of your favorite toppings.
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Y'know how good salads taste when you order them from a restaurant? Well, we recreated one of our favorites and came up with this recipe for Southwestern Salad Toss that we think is even better than the original! Full of yummy mix-ins and topped off with a light, fresh, and flavorful dressing, this salad will definitely impress everyone!