Baked Burrito
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Baked Burrito
- Preparation time: 10 min
- Total time : 30 min
Ingredients
-
1 tsp (5 mL) vegetable oil
1 cup (250 mL) chopped onion
1 cup (250 mL) each chopped sweet green and red pepper
1 lb (500 g) extra-lean ground beef
1 tsp (5 mL) each ground cumin and dried oregano
1 can (284 mL) CAMPBELL'S® Condensed Cheddar Cheese Soup
1/4 cup (60 mL) CAMPBELL'S® Ready to Use 25% Less Sodium Beef Broth
4 whole wheat flour tortillas (10-inch/25 cm)
1/2 cup (125 mL) chopped tomatoes
1/4 cup (60 mL) fresh coriander leaves
Preparation
In large nonstick skillet, heat oil over medium-high heat; cook onion, green pepper and red pepper until softened, about 4 minutes.
Stir in beef, cumin and oregano; cook, stirring often, until browned, about 6 minutes. Stir in half of the condensed soup and the beef broth until combined.
Divide among tortillas; roll up and place seam side up in 13- x 9 -inch (3 L) glass baking dish.
Stir remaining condensed soup with 1 tbsp (15 mL) water; pour over tortillas. Bake in 400ºF (200ºC) oven until bubbling, about 20 minutes. Serve topped with tomato and coriander.
Stir in beef, cumin and oregano; cook, stirring often, until browned, about 6 minutes. Stir in half of the condensed soup and the beef broth until combined.
Divide among tortillas; roll up and place seam side up in 13- x 9 -inch (3 L) glass baking dish.
Stir remaining condensed soup with 1 tbsp (15 mL) water; pour over tortillas. Bake in 400ºF (200ºC) oven until bubbling, about 20 minutes. Serve topped with tomato and coriander.
Additional information : Tip: Add 1 cup (250 mL) canned drained rinsed black beans or cooked rice to satisfy extra hearty large appetites.
- Keywords : Dinner; Tex-Mex; Bake; Ground beef; Cheddar cheese;
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