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.

Ingredients

• 6 (7 oz) cartons fresh citrus salad in extra light syrup
• 4 limes, for juice
• 1 Hass avocado
• 2 cups cantaloupe chunks
• 2 tablespoons fresh mint
• 6 tablespoons sour cream (optional)

Steps

1. Drain citrus salad; juice limes (¼ cup). Halve avocado; remove pit and flesh. Chop avocado and cantaloupe into 1-inch pieces; chop mint finely.
2. Toss all ingredients (except sour cream) together gently. Cover and chill 10 minutes
3. Divide salad among serving bowls. Top each with 1 tablespoon sour cream, if using. Serve.