Beef & Salsa Burritos
Yield
8 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
ground beef
|
|
| 1 ½ | tablespoons |
chili powder
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | package |
spinach, frozen
thawed, drained, chopped, (10 ounce) |
|
| 1 ¼ | cups |
salsa
chunky |
|
| 1 | cup |
cheddar cheese
shredded |
|
| 8 | medium |
flour tortillas
warmed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
ground beef
|
|
| 23 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | package |
spinach, frozen
thawed, drained, chopped, (10 ounce) |
|
| 296 | ml |
salsa
chunky |
|
| 237 | ml |
cheddar cheese
shredded |
|
| 8 | medium |
flour tortillas
warmed |
*
|
Directions
In large nonstick skillet, brown ground beef over medium heat 10 to 12 minutes or until no longer pink, stirring occasionally.
Pour off drippings.
Season beef with chili powder, cumin, salt and pepper.
Stir in spinach and salsa, heat through.
Remove from heat stir in cheese.
Spoon ½ cup beef mixture in center of each tortilla.
Fold bottom edge up over filling; fold sides to center, overlapping edges.
Makes 8 burritos.
