Chuck Wagon Wraps

Submitted by KeeperAtHome

"This is a family favorite at our house. Originally from Light and Tasty magazine. I usually reduce the amount of beef to 1/2 a pound and use canned corn. Instead of adding the cheese into the beef mixture, I add it along with the lettuce, tomatoes and sour cream."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 8

ingredients

• 453.59 g lean ground beef
• 793.78 g can barbecue baked beans
• 283.49 g package frozen corn, thawed
• 22.18 ml Worcestershire sauce
• 236.59 ml shredded reduced-fat cheddar cheese
• 12 (96 inch) flour tortillas, warmed
• 709.77 ml shredded lettuce
• 354.88 ml chopped fresh tomatoes
• 177.44 ml reduced-fat sour cream

directions

1. In large nonstick skillet, cook beef over medium heat until no longer pink; drain.
2. Stir in the beans, corn and Worcestershire sauce; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 4-5 minutes or until heated through. Sprinkle with cheese and cook 1-2 minutes longer.
3. Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream. Roll up and serve.

Reviews

[Sassy J]

Good all-around basic skillet meal using ingredients I usually always have. Seasoned to taste with salt and pepper.

 

[AZPARZYCH]

These were good and easy to make. I love the one-pan dinners!! DS even ate them with having beans in them I thought he wouldn't. I didn't have sour cream so will have to make them again with it to get the full affect. Made for Spring 2009 PAC.