Lunch: Tex-Mex Burritos

Got a hungry gang? Serve these seriously filling burritos, with beans, meat, potatoes, spirited chiles, and thick salsa topping it all.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Tex-Mex Burritos

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 lb. lean ground beef
1 1/4 cups finely chopped peeled potatoes
1/2 cup chopped onion (1 medium)
2 fresh or canned jalapeño chiles, seeded, chopped
1 (15-oz.) can spicy chili beans, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
10 (10-inch) spinach or flour tortillas
6 oz. (1 1/2 cups) shredded Monterey Jack or Cheddar cheese
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Instructions

Heat oven to 350 °F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
Bake at 350 °F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

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