Burrito Stack

Ingredients

  • 12 oz (375 g) lean ground_beef
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 tsp (20 mL) chili_powder
  • ½ tsp (2 mL) dried oregano
  • ¼ tsp (1 mL) each salt and cayenne
  • 1 can (19 oz/540 mL) red kidney_beans, drained and rinsed
  • + 5 more ingredients
    • ¾ cup (175 mL) salsa
    • 4 large flour tortillas
    • 1 cup (250 mL) shredded Cheddar or Monterey_Jack_cheese
    • ½ cup (125 mL) light sour_cream
    • 1 cup (250 mL) shredded lettuce

In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Add chili powder, oregano, salt and cayenne; cook for 2 minutes. In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa. Add b...

View full recipe at SpringPad

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