Taco wraps

Yield: 6 Servings

Measure Ingredient
1 pounds Lean ground beef
1 small Onion; chopped
⅓ cup Red and green bell peppers; minced
1 pack Taco seasoning mix
¼ cup Water
1 can Refried beans; * see note
¼ cup Ripe olives; chopped
8 ounces Cheddar cheese; shredded
6 \N Flour tortillas; (10\")
1 large Tomato; chopped
4 \N Green onions; chopped
\N \N Sour cream

*NOTE: Use a 16 oz. can low fat or non fat refried beans. This is used as a binder for the rest of the ingredients and the low or non fat versions have a thinner texture and are easier to mix in with the beef.

Brown ground beef with onion and peppers. Drain. Sprinkle beef mixture with the taco seasoning mix and water. Mix until everything is coated and let cook until water is evaporated. Set aside. When cooled to room temperature, stir in the refried beans, olives and cheese. (Mixture can be refrigerated at this point.) When ready to serve, divide mixture evenly between flour tortillas (using no more than ¾ cup per sandwich). Top with tomato, green onions and a dollop of sour cream. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. Makes 6 sandwiches. Recipe by Lynn Thomas. Lynn's notes: I made this using a can of low-fat refried black beans. I made the filling early in the day so that it would be ready at dinnertime. Delicious dinner when served with a salad and sorbet for dessert.

Recipe by: Lynn Thomas

Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@...> on Apr 30, 1998

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