Beefy Burritos

Campbell's Beefy Burritos Recipe

These 30-minute, one-skillet burritos have it all...seasoned beef, corn, rice...and lots of cheese, all wrapped up in flour tortillas.  Yum!

At a glance

Prep

5 min.

Total

30 min.

Serves

8

Cook: 20 min.

Stand: 5 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 pound ground beef
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup Pace® Picante Sauce
1 cup frozen whole kernel corn
1 cup uncooked instant white rice
1 cup shredded Cheddar cheese (about 4 ounces)
3/4 cup water
8 flour tortillas, warmed

How to Make It

  • 1

    Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

  • 2

    Stir the soup, picante sauce, corn, rice, cheese and water in the skillet and heat to a boil.  Reduce the heat to medium.  Cover and cook for 5 minutes, stirring occasionally. Remove the skillet from the heat and let stand for 5 minutes.

  • 3

    Spoon about 2/3 cup beef mixture down the center of each tortilla.  Fold up the sides of the tortillas around the filling, then fold up the ends to enclose the filling.

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RID#60955

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