Mexican Beef Wraps
Kids at school love these wrap-ups filled with good tomato flavor.
- 1 (8 ounce) can crushed tomatoes
- 3/4 cup chopped onions
- 1/2 cup chopped green bell peppers
- 6 tablespoons tomato paste
- 3 tablespoons distilled white vinegar
- 1 3/4 pounds ground lean beef
- 1 1/2 cups hot water
- 2 teaspoons chili powder
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/8 teaspoon red cayenne pepper
- 1 (9 ounce) can yellow sweet corn, drained
- 10 (7-inch) tortillas
- 1 cup shredded Cheddar and American cheese, mixed
Combine canned tomatoes, onions, green pepper, tomato paste, and vinegar in a large stockpot; bring to a boil. Reduce heat; simmer 45 minutes, stirring frequently. Set aside.
Place ground beef in large heavy kettle. Cook until no longer pink, stirring to break into 1/4-inch to 1/2-inch crumbles. Turn off heat. Thoroughly drain fat from beef. Add water to cover. Stir. Add seasonings and mix well. Stir in corn and reserved tomato sauce; bring to boil. Reduce heat; simmer over medium heat for 45 to 60 minutes.
To serve, portion 1/2 cup beef mixture down center of each warm tortilla, leaving a 1 1/2 inch border at bottom. Sprinkle beef with 2 tablespoons cheese. Fold bottom edge of tortilla up over filling and roll up, overlapping edges. Serve hot.
Nutrition facts per serving: 420 cal (42% cal. from fat), 19g total fat (8g sat fat, 7g mono, 2g poly), 65mg chol., 850mg sodium, 38g carbo., 2g fiber, 24g pro. Daily Value: 15% vit. A, 25% vit. C, 10% calcium, 20% iron, 14% potassium.
Adapted from the School Nutrition Association Recipe Database.