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Mexican Beef Roll-Ups

Makes: 4  servings Prep 20 mins Cook 350°F 20 mins

Ingredients

  • 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.

To serve::

5. 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
  • cal.(kcal)600,
  • Fat, total(g)25,
  • chol.(mg)58,
  • sat. fat(g)8,
  • carb.(g)80,
  • fiber(g)11,
  • pro.(g)23,
  • sodium(mg)1015,
  • Percent Daily Values are based on a 2,000 calorie diet