Ingredients
1/2 cup green onions, coarsely chopped
1 1/4 lb lean ground beef, 7% fat
3/4 cup Deli mild salsa
1 burrito kit (8 tortillas, seasoning, rice & beans)
12 oz shredded Mexican-blend cheese (3 cups)
Aluminum foil

Prep

• Preheat oven to 400°F.
• Chop green onions.

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Place ground beef in pan; brown 3–4 minutes, stirring to crumble meat. Stir in salsa and 2 tablespoons seasoning (from kit); cook 1–2 more minutes or until no pink remains.
2. Place 3 tortillas in 13- x 9-inch baking dish. Layer one-half of the beef mixture and 1 cup cheese in bottom of dish; sprinkle with 2 tablespoons green onions. Repeat.
3. Top with 2 tortillas; sprinkle with remaining 1/4 cup green onions and 1 cup cheese. Cover with foil and bake 20–25 minutes or until bubbly.
4. Prepare rice and beans (from kit). Combine in saucepan with 1 1/2 cups water and cover; bring to a boil. Reduce heat and simmer 10–12 minutes or until water is absorbed. Serve.

CALORIES (per 1/6 recipe) 640kcal; FAT 33g; CHOL 135mg; SODIUM 1260mg; CARB 38g; FIBER 2g; PROTEIN 45g; VIT A 20%; VIT C 10%; CALC 50%; IRON 30%

Ingredients
1/4 cup green onions, coarsely chopped
1/4 cup cilantro, coarsely chopped
4 ears fresh corn
Juice of 1 lime
1 (4.5-oz) can chopped green chiles
1/2 cup spicy ranch dressing
8 crispy corn taco shells

Prep

• Preheat oven to 400°F.
• Chop green onions and cilantro.
• Cut corn from cob (about 2 cups) into medium bowl.
• Squeeze lime for juice (2 tablespoons).

Steps

1. Bake taco shells for 3–4 minutes or until hot and crispy.
2. Combine remaining ingredients. Break taco shells into large pieces. Serve corn mixture over taco shells.

CALORIES (per 1/4 recipe) 370cal; FAT 23g; CHOL 10mg; SODIUM 570mg; CARB 37g; FIBER 4g; PROTEIN 5g; VIT A 6%; VIT C 35%; CALC 4%; IRON 8%