Mexican Beef and Tomato Tortillas
Serves 6
1 lb lean ground beef
2 15.5-oz can pinto beans, drained & rinsed
2 10-oz can rotel
2.5 Tbsp chili powder
1 tsp cumin
8 (6-inch) soft corn tortillas
6 oz (1 1/2 cup) shredded Cheddar cheese
1 cup sour cream (opt)
Brown ground beef in medium nonstick skillet over medium-high heat for 2-4 minutes, stirring frequently. Remove beef from skillet; drain on paper towels.
Wipe skillet dry with paper towels. Return beef to skillet; stir in beans, tomatoes, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
Meanwhile, heat tortillas as directed on package.
To serve, sprinkle cheese evenly over tortillas. Top each with beef mixture and sour cream; fold tortillas in half.
Serves 6 1 lb lean ground beef 2 15.5-oz can pinto beans, drained & rinsed 2 10-oz can rotel 2.5 Tbsp chili powder 1 tsp cumin 8 (6-inch) soft corn tortillas 6 oz (1 1/2 cup) shredded Cheddar cheese 1...