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ShareMexican Beef Roll-Ups
Cook: 20 mins 350°F
- 1/2 cup long-grain rice
- 1 16 ounce can whole tomatoes in puree, tomatoes chopped
- 1 whole chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 1/2 cups chopped onions
- 1 large green bell pepper, diced
- 2 large garlic cloves, pressed through a garlic press
- 1/2 pound lean ground beef
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup frozen corn, thawed
- 1 tablespoon olive oil
- 3/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 8 7 inches low-fat flour tortillas
- 1 1/2 cups shredded lettuce
- 1/2 2 cup coarsely shredded Pepper Jack cheese
- 1/4 cup reduced-fat dairy sour cream, optional
Directions
1. Cook rice according to package directions.
2. Meanwhile, bring undrained tomatoes, chipotle, and water to a boil in a medium saucepan; reduce heat and simmer 10 minutes.
3. Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook 4 minutes, until lightly browned. Add garlic and cook 1 minute more. Add beef, 1/2 teaspoon cumin, and the salt, and cook, breaking up beef with a spoon, 2 to 3 minutes, until no longer pink. Stir in tomato-chipotle sauce and corn; bring to boil, reduce heat and simmer 3 to 4 minutes.
4. Meanwhile for Spiced Tortillas, heat oven to 350 degrees F. Combine oil, the 3/4 teaspoon cumin, and the paprika in a cup. Brush one side of the tortillas with spiced oil. Wrap tortillas in foil and bake 10 minutes, until heated through.
5. To serve: On each of 4 serving plates, arrange 2 tortillas. Divide and fill each tortilla with lettuce, 1/2 cup meat mixture, 1/4 cup rice, and 1 tablespoon cheese. Serve with sour cream, if desired. Makes 4 servings.
Nutrition Facts
- Servings Per Recipe 4
- Calories(kcal)600,
- Protein(gm)23,
- Carbohydrate(gm)80,
- Fat, total(gm)25,
- Cholesterol(mg)58,
- Saturated fat(gm)8,
- Dietary Fiber, total(gm)11,
- Sodium(mg)1015,
- Percent Daily Values are based on a 2,000 calorie diet
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