Burrito Stack
Burrito Stack
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 663 |
| pro | 39 g |
| total fat | 29 g |
| sat. fat | 13 g |
| carb | 63 g |
| fibre | 12 g |
| chol | 82 mg |
| sodium | 1,135 mg |
| % RDI: | - |
| calcium | 32 |
| iron | 41 |
| vit A | 23 |
| vit C | 25 |
| folate | 37 |
Try this warming meal with creamy sliced avocado on the side.
Ingredients
-
12 oz (375 g) lean ground_beef
1 onion, chopped
4 cloves garlic, minced
4 tsp (20 mL) chili_powder
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and cayenne
1 can (19 oz/540 mL) red kidney_beans, drained and rinsed
3/4 cup (175 mL) salsa
4 large flour tortillas
1 cup (250 mL) shredded Cheddar or Monterey_Jack_cheese
1/2 cup (125 mL) light sour_cream
1 cup (250 mL) shredded lettuce
Preparation
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 beef mixture; stir to blend.
Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese. Repeat layers twice. Top with remaining tortilla and cheese.
Bake in 450°F (230°C) oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa.
Additional information :
Tip: To save time, buy shredded cheeses and cheese mixes, such as Tex-Mex.
Source : Canadian Living Magazine: November 2001
- Keywords : Main Course; Kid-Friendly; Beef; Beans; Sour Cream; Lettuce;
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