Sunday, February 22, 2009

Mexican Beef & Corn

If I find a package of ground beef or ground chuck on sale, I'll usually cook it all up at one time. Then, I'll divide it for a couple of different dishes. It saves time cooking during the week and makes for a quick lunch at work. I'm posting the recipe for the Mexican Beef & Corn mixture to be used in whole wheat flour tortillas. You can also use it in a taco salad or as a starter to a delicious soup. Add your favorite spices and enjoy!

Mexican Beef & Corn Burritos
1 pound ground chuck
1 medium onion, chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon chili powder
salt to taste
1 can whole kernel corn, drained
1 can dark red kidney beans, drained
1 can sliced mushrooms, drained
1 cup medium salsa
1/2 cup shredded cheddar cheese (for 2 burritos)
whole wheat flour tortillas
Brown ground chuck, spices and onion over medium heat & drain. Add corn, beans, mushrooms and salsa. Continue stirring and cooking over medium heat for another 5-10 minutes. Spoon 1/2 cup of mixture into each tortilla, top with cheese & roll up. You can top the burritos with shredded lettuce, sour cream, green onions, etc., if desired.

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