Beefy Burritos Recipe
- 1 pound ground beef
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 cup Pace® Picante Sauce
- 1 cup frozen whole kernel corn
- 1 cup uncooked instant rice
- 1 cup shredded Cheddar cheese
- 3/4 cup water
- 8 (10 inch) flour tortillas, warmed
- Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Stir the soup, picante sauce, corn, rice, cheese and water in the skillet and heat to a boil. Reduce the heat to medium. Cover and cook for 5 minutes, stirring occasionally. Remove the skillet from the heat and let stand for 5 minutes.
- Spoon about 2/3 cup beef mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling, then fold up the ends to enclose the filling.