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Shredded Beef and Rice Burritos
Recipes
Shredded Beef and Rice Burritos
6 servings
45 minutes total

Ingredients

  • 1 (15 oz) fully cooked beef pot roast with gravy
  • 1 (8.8 oz) pouch cooked Spanish rice
  • ½ cup canned corn with peppers
  • ½ cup fresh salsa
  • 6 large flour tortillas
  • Nonstick aluminum foil
  • ¾ cup Deli spinach dip
  • ¾ cup shredded Mexican-style cheese blend

Steps

    1. Microwave pot roast and rice following package instructions; drain corn and salsa. Shred meat with 2 forks, then combine meat, rice, corn, and salsa.
    2. Preheat oven to 400°F. Place each tortilla on a square sheet of foil. Spread 2 tablespoons spinach dip down center of each tortilla; top each with 2 tablespoons cheese and ½ cup beef mixture.
    3. Fold bottoms of tortillas up over filling, then roll tortillas around filling. Place each burrito seam-side down on foil, then roll foil around burrito and tuck under ends.
    4. Arrange burritos on baking sheet; bake 15–18 minutes to toast tortillas and ensure that filling is hot in center. Serve.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 540, Total Fat 23g, Sat Fat 9g, Trans Fat 0g, Chol 60mg, Sodium 1060mg, Total Carb 57g, Fiber 3g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 0%, Calc 20%, Iron 30%, Potassium 10%