Easy Recipe Finder
Recipe Feeder
1 pound lean ground beef
1 (10-ounce) package Green Giant Frozen Southwestern Style Corn & Roasted Red Peppers
4 Flour Tortillas for Burritos, warmed
1/2 cup El Paso Cheese ´n Salsa Dip
1. In large skillet, brown ground beef over medium-high heat. Drain.
2. Remove corn mixture from pouch; add to ground beef. Reduce heat to medium; cover and cook 5 minutes or until vegetables are thawed.
3. Uncover; stir to break up vegetables and mix well. Cook an additional 2 minutes or until beef is thoroughly cooked and vegetables are tender.
4. Spoon about 1 cup beef and corn mixture down center of each warm tortilla. Top with 2 tablespoons cheese and salsa dip. Fold up bottom of tortilla; fold in sides. Secure with toothpicks.
1 (10-ounce) package Green Giant Frozen Southwestern Style Corn & Roasted Red Peppers
4 Flour Tortillas for Burritos, warmed
1/2 cup El Paso Cheese ´n Salsa Dip
1. In large skillet, brown ground beef over medium-high heat. Drain.
2. Remove corn mixture from pouch; add to ground beef. Reduce heat to medium; cover and cook 5 minutes or until vegetables are thawed.
3. Uncover; stir to break up vegetables and mix well. Cook an additional 2 minutes or until beef is thoroughly cooked and vegetables are tender.
4. Spoon about 1 cup beef and corn mixture down center of each warm tortilla. Top with 2 tablespoons cheese and salsa dip. Fold up bottom of tortilla; fold in sides. Secure with toothpicks.
