Creado con IA
Chili Cheese Burrito (Taco Bell Style)
35 min 495 kcal por ración Fácil
Ingredientes
4 Raciones
- lean ground beef400 g
- canned kidney beans, drained and rinsed1 cup
- low-fat shredded cheddar cheese1 cup
- flour tortillas (8-inch)4 pieces
- diced tomatoes1 cup
- small onion, diced1 piece
- chili powder2 tablespoons
- cumin1 teaspoon
- garlic powder1 teaspoon
- paprika1 teaspoon
- olive oil1 tablespoon
- water0,5 cup
- saltto taste n/a
- black pepperto taste n/a
Preparación
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced onion and sauté for 2-3 minutes until softened.
- 3
Add the lean ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
- 4
Stir in the chili powder, cumin, garlic powder, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- 5
Add the diced tomatoes and kidney beans to the skillet. Mix well.
- 6
Pour in the water and stir to combine. Reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld and the mixture to thicken slightly.
- 7
Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- 8
Spoon an equal portion of the chili mixture onto the center of each tortilla.
- 9
Sprinkle each with 1/4 cup of shredded cheddar cheese.
