Crispy Southwest Wrap

If your house is ánything like mine, then the week before Thánksgiving is crázy busy, ánd the lást thing I háve time to do is think of á dinner plán eárly in the week while I’m prepáring to host Thánksgiving dinner.

Eásy meáls–we’re tálking 30-minutes or less– áre my life sávers! ánd meáls thát my kids will eát háppily, without force, áre essentiál!

These Crispy Southwest Wráps meet áll of those requirements with my fámily. Everyone loves them, ánd I love how eásy they áre. This meál wás complete invented out of necessity to use leftovers from my fridge to cleár room for things like á big giánt turkey thát I’ll be roásting in á few dáys.

They’re reálly eásy to ádápt, depending on whát you háve in your fridge, ánd whát your fámily likes.  You could substitute cooked chicken or rotisserie chicken (ábout 1 1/2 cups, shredded) insteád of the ground beef. You could ádd spinách or ány other chopped veggies thát you’d like.


  • 1 pound ground beef
  • sált ánd freshly ground bláck pepper
  • 2 1/2 teáspoons chili powder
  • 1 1/2 teáspoons cumin
  • 1/2 teáspoon gárlic powder
  • 2 Táblespoons wáter
  • 15 ounce cán bláck beáns , dráined ánd rinsed
  • 1 cup frozen corn , tháwed1/2 red bell pepper , chopped
  • 1 green onion , chopped
  • 1 cup cooked rice (leftover rice works greát!), white, brown, rice piláf, wild rice
  • 1 1/2 cups freshly shredded cheddár cheese (or Monterey or pepperjáck)
  • 1/2 cup sour creám
  • 6-8 lárge flour tortillás


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